Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Plain flour; (maida) |
| 100 grams | Chilled butter |
| ½ teaspoon | Salt |
| \N \N | Chilled water |
| 2 cups | Chopped vegetables of choice; (eg. potatoes, peas, |
| \N \N | ; beans, carrot, |
| \N \N | ; spinach, |
| \N \N | ; cauliflower etc, |
| \N \N | ; All or any) |
| 2 \N | Onions |
| 1 \N | Tomato |
| 2 \N | Green chillies |
| 1 \N | 1/2 inch pie ginger |
| 1 tablespoon | Oil |
| ½ teaspoon | Red chilli powder |
| ½ teaspoon | Curry masala; (or garam masala) |
| 1 tablespoon | Cream |
| 1 teaspoon | Corn flour |
| \N \N | Salt to taste |
FOR FILLING
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it. Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round. Place over a greased pie plate. Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling:
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.
Serves 6
Making time - 1½ hour.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.