Vegetable pie

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


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.


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.

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