| | | | Spinach, blanched | 3 bunches | | Potatoes, bolied, 1/2 inch cubes | 3 medium | | Butter | 2 tablespoons | | Onion , chopped | 1 medium | | Garlic, chopped | 2-3 cloves | | Babycorns | 100 grams | | Salt | to taste | | Black pepper powder | 1/2 teaspoon | | White sauce | 1 1/2 cups | | Cheese, grated | 1/2 cup | | White pepper powder | 1/2 teaspoon | | Sugar | 1/2 teaspoon | | Lemon juice | 1 tablespoon | | Nutmeg powder | a pinch | | Cream | 1/2 cup | | Refined flour (maida) | 1 teaspoon | | Tomato, sliced | 1 medium | |
| Blanch spinach in plenty of water. Drain and refresh. Chop and keep aside. Heat one tablespoon of butter in a pan. Add onions and saute. When the onions start to change colour, add garlic and saute for a minute. Add babycorns, salt and pepper powder. Stir. Take it off the heat and leave it aside. Heat the remaining butter in another pan. Add white sauce, half the grated cheese, salt, one-fourth teaspoon of white pepper powder, sugar, lemon juice and one-third the chopped spinach. Stir and add a pinch of nutmeg powder. Stir. Take it off the heat and keep it aside. Preheat oven to 180°C. Take cream in a bowl, add a teaspoon of refined flour, salt and the remaining white pepper powder. Stir to blend well. Layer the base of a baking dish with half the remaining chopped spinach. Then spread the babycorn mixture. Spread the remaining spinach over this. Now spread boiled and cubed potatoes. Sprinkle salt. Pour the cream and flour mixture and spread the spinach and cream mixture on top. Place sliced tomatoes over and top it up with remaining grated cheese. Bake in the preheated oven at 180°C until the cheese gets a light golden colour on top and the sauce is bubbling hot. Serve hot. |
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