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! :)
- 236.59 ml spinach, chopped and boiled
- 3 potatoes, cut into rounds
- 118.29 ml onion
- 3.69 ml white pepper
- 4.92 ml parsley
- 73.94 ml dried parsley
- 29.58 ml flour
- 591.47 ml milk
- 118.29 ml half-and-half
- 118.29 ml cheddar cheese
Directions See How It's Made
- Pour 2 tbsp of butter into a pan for making the white sauce.
- Add the onions and saute for 2 minutes.
- Then add the flour.
- Cook for a minute until the flour turns lightly brown.
- Add the pepper and salt and the gradually add the milk.
- Stir continuously to avoid lumps.
- When the sauce thickens, add the cream and take it off the fire.
- In a separate pan, pour the remaining butter, add the spinach and saute for 5 minutes.
- Take it off the fire.
- Stir-fry the potatoes for 5-10 minutes.
- Add the prepared spinach mix to the stir-fried potato rounds to the white sauce.
- Spread the mixture in an oven proof baking dish.
- Sprinkle the dried parsley and the cheddar cheese on top and bake for 20 minutes at 180 degrees celcius.
- Serve hot with garlic bread.