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Recipe Name: Baked Vegetables with Spinach  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



For spinach base:
Spinach   200 g
Onion (sliced)   25 g
Green chili (chopped)   1/2
Corn flour   1/4 tsp
Fresh cream   10 ml
Salt   1/4 tsp
Pepper   1/8 tsp
Fat   1 tsp
For vegetables:
Peas   100 g (unshelled)
Carrots   50 g
Beans   50 g
Potato   50 g
Cauliflower   50 g
Butter   1 tbsp
Milk   200 ml
Cornflour   2 tbsp
Cheese (grated)   15 g
Salt   1/2 tsp
Pepper   1/4
For baking:
Cheese (grated)   10 g
Tomato (sliced)   50 g


  • Wash and chop spinach.
  • Cook till soft and dry, grind it to a paste.
  • Heat fat, fry onions, flour and green chilli for a little while (avoid browning of onion).
  • Add ground spinach, cream, salt and pepper. Cook for a minute and remove.

For vegetables

  • Shell the peas, cut cauliflower, beans and carrots into small pieces.
  • Steam the vegetables till tender.
  • Boil and cut potatoes into cubes.
  • Prepare white sauce (as given in baked vegetables) using butter,
  • Corn flour and milk.
  • Add salt, black pepper and mix in grated cheese.
  • Mix the vegetables with the sauce.

For baking

  • Spread the spinach in a greased baking dish and put the vegetables mixture on it.
  • Sprinkle grated cheese on top and arrange tomato slices. Bake in a hot oven at 4500F for about 20 minutes.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs