• Onion1
  • White beans 1 cup
  • Carrot 2
  • Tomatoes 2
  • Oil2 – 3 tbsp
  • Crushed cumin seeds 1 tsp
  • Peas boiled ½ cup
  • Chili powder 1 tsp
  • Turmeric½ tsp
  • Salt to taste
  • Water ¼ cup
  • Butter 3 tbsp
  • Flour 2 – 3 tbsp
  • Milk 250 ml
  • Cheddar cheese½ packet
  • Coriander leaves chopped2 tbsp


Heat 2 – 3 tbsp oil in a wok, add 1 chopped onion and 1 tsp cumin seed. Sauté for a few minutes till golden brown.

Add 2 chopped carrot, 1 cup white beans, 2 chopped tomatoes, ½ cup boiled peas, 1 tsp chili powder, ½ tsp turmeric, salt to taste and ¼ cup of water. Cover and cook for 8 – 10 minutes.

Now remove lid, fry well on high flame till water dries.
In a pan heat 3 tbsp butter, add in flour and roast very well.

Then add 250 ml milk and cook till sauce thickens, lastly add salt to taste and mix well.

Spread vegetable mixture in an oven proof Pyrex dish. Pour prepared white sauce on top.

Lastly spread ½ packet of grated cheddar cheese on top. Sprinkle 2 tbsp coriander leaves and bake in a preheated oven on 180 degrees for 8 – 10 minutes.Now remove from oven, serve hot.

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