Spinach and Potato in Cream Sauce

READY IN: 40mins
Recipe by Aarti D.

Delicious Indian Dish!

Top Review by Cream Puff

This was outstanding. Simple, familiar ingredients, prepared a whole new way, at least for me. I used about 1-1/2 cups of chopped, fresh baby spinach, and did not boil it first. I didn't see the point. I added the spinach to the potatoes I stir-fried during the last few minutes just to wilt it, then added the sauce. That was perfect to me. I did find I needed to bake the dish longer than 20 minutes because the potatoes were still too firm. Perhaps I didn't stir-fry them long enough, or perhaps it is just personal preference that I like my potatoes a little more done. Nevertheless, with a little experimentation, this dish definitely has 5-star potential and I really enjoyed it. I will be making this again, and I look forward to other 'Zaar members' comments on this one. Thank you, and best wishes, Nanu! :)

Ingredients Nutrition


  1. Pour 2 tbsp of butter into a pan for making the white sauce.
  2. Add the onions and saute for 2 minutes.
  3. Then add the flour.
  4. Cook for a minute until the flour turns lightly brown.
  5. Add the pepper and salt and the gradually add the milk.
  6. Stir continuously to avoid lumps.
  7. When the sauce thickens, add the cream and take it off the fire.
  8. In a separate pan, pour the remaining butter, add the spinach and saute for 5 minutes.
  9. Take it off the fire.
  10. Stir-fry the potatoes for 5-10 minutes.
  11. Add the prepared spinach mix to the stir-fried potato rounds to the white sauce.
  12. Spread the mixture in an oven proof baking dish.
  13. Sprinkle the dried parsley and the cheddar cheese on top and bake for 20 minutes at 180 degrees celcius.
  14. Serve hot with garlic bread.

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