Spinach and Potato in Cream Sauce

"Delicious Indian Dish!"
 
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photo by Cream Puff photo by Cream Puff
photo by Cream Puff
photo by Cream Puff photo by Cream Puff
photo by Cream Puff photo by Cream Puff
Ready In:
40mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • 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.

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Reviews

  1. 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! :)
     
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