Baked Spinach Pancakes In Tomato Gravy




For the pancakes

3/4 cup chopped spinach (palak)
100 gms plain flour (maida)
3 tsp ghee
3/4 cup milk

For the vegetables

2 1/4 cups mixed vegetables finely chopped (french beans, carrots, green peas, potatoes, cauliflower)
1 chopped onion
1 tsp chilli powder
1 tbsp butter or ghee

For the tomato gravy

750 gms tomatoes, chopped
1 chopped onion
2 cloves garlic (lehsun), crushed
2 tsp sugar (approx)
1 tsp chilli powder
2 tbsp oil

For the baking

2 tbsp fresh cream
2 tbsp grated cheese


For the pancakes

Put the spinach to cook with very little water.
When cooked, blend in a liquidiser.
Mix the flour, ghee, salt and milk. Add half of the spinach puree and mix well.
Prepare pancakes on a non-stick frying pan using a little ghee.

For the vegetables

Heat the butter and fry the onion for 1 minute.
Add the remaining ingredients along with the remaining spinach puree.

For the tomato gravy.

Heat the oil and fry the onion and garlic for 1 minute.
Add the tomatoes, sugar and chilli powder and cook until soft. Blend in a liquidiser.

How to proceed

Spread a little tomato gravy at the bottom of a greased baking dish. Put a pancake in the dish, spread some vegetables and a little gravy on top.
Repeat and build up layers of pancakes, vegetables and gravy in this manner.
Finally, cover with the cream and top with grated cheese.
Bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.
Serve hot.

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