Ingredients
-
1
-
3
-
1/2
-
3/4
-
1
-
5
-
2
-
2 1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Spinach and Potato in Cream Sauce,Delicious Indian Dish!,This was outstanding. Simple, familiar ingredients, prepared a whole new way, at least for me. 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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Steps
|
1
Done
|
Pour 2 Tbsp of Butter Into a Pan For Making the White Sauce. |
|
2
Done
|
Add the Onions and Saute For 2 Minutes. |
|
3
Done
|
Then Add the Flour. |
|
4
Done
|
Cook For a Minute Until the Flour Turns Lightly Brown. |
|
5
Done
|
Add the Pepper and Salt and the Gradually Add the Milk. |
|
6
Done
|
Stir Continuously to Avoid Lumps. |
|
7
Done
|
When the Sauce Thickens, Add the Cream and Take It Off the Fire. |
|
8
Done
|
in a Separate Pan, Pour the Remaining Butter, Add the Spinach and Saute For 5 Minutes. |
|
9
Done
|
Take It Off the Fire. |
|
10
Done
|
Stir-Fry the Potatoes For 5-10 Minutes. |
