Vegetable Boulangere

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1/2 kg - potato
  • 1 cup - onion, chopped
  • 1 cup - carrot, peeled and thinly sliced
  • 1 cup - green peas, boiled
  • 1/2 cup - thick coconut milk
  • 2 tbsp - oil
  • 1 tsp - cumin seeds
  • baby corn, sliced
  • 1 tsp - chilli powder
  • 1/2 tsp - turmeric powder
  • 2 tbsp - coriander leaves, chopped
  • salt and pepper to taste
  • 2 tbsp - butter, (melted)

How to Make Vegetable Boulangere

  • Boil and peel the potatoes. (Do not overcook). Cut them into slices and reserve.
  • Heat the oil in a fry pan. Add cumin seeds.
  • When they splutter, add onion.
  • When onion is soft, add carrot and baby corn.
  • Sprinkle with little salt and leave covered on low heat till they are cooked, but still crunchy.
  • Add green peas and all the powders.
  • Stir fry for few seconds.
  • Add coconut milk and salt to taste.
  • Simmer for 2 minutes, stir in the coriander leaves and transfer to a greased baking dish.
  • Arrange potato slices on top of the vegetables.
  • Sprinkle with salt and pepper and drizzle with melted butter.
  • Bake in a hot oven (200C) till the potatoes are tinged golden brown. Serve hot.

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