Veg Tandoori Au Gratin with Leftover Rice

Ingredients:

For the Spinach Layer:

• 2-3 cups of leftover rice

• 1 bunch of spinach

• 2 green chilies

• 1 inch piece of ginger

• 1 teaspoon finely chopped garlic

• ½ cup of coriander leaves

• 8-9 mint leaves

• ½ tablespoon of oregano

• ½ tbsp chili flakes

• Salt to taste

• 2-3 tablespoons of oil

For the Tandoori Sauce:

• 150 grams of grated cheese

• 1/3 cup of oats powder

• 2-3 tbsp of butter

• 1 tablespoon of finely chopped garlic

• ½ cup of chopped broccoli

• ¼ cup of diced red capsicum

• ¼ cup of diced green capsicum

• ¼ cup of diced yellow capsicum

• ½ cup of chopped baby corn

• ¼ cup of chopped beans

• ¼ cup of chopped mushrooms

• ¼ cup of chopped carrots

• 1/3 cup of sweet corn

• ½ tablespoon of chili flakes

• ½ tablespoon of oregano

• ½ tablespoon of Kashmiri red chili powder

• 2 teaspoons of tandoori powder

• Salt to taste

• 400 grams of milk, or as required

For Garnishing:

• Grated cheese

• Chili flakes

• Olives

• Spring onion

Method:

Prepare the Spinach Layer:

1. Blend spinach, green chilies, ginger, coriander leaves, mint leaves.

2. Heat oil in a pan, add garlic and chilli flakes sauté for few minutes.

3. Add the spinach paste, and again sauté for a few minutes.

4. Mix in the leftover rice and cook for another 3-4 minutes. Set aside.

Make the Tandoori Sauce:

1. In a separate pan hit oil and add garlic sauté. then Add broccoli, red capsicum, green capsicum, yellow capsicum, baby corn, beans, mushrooms, carrots, and sweet corn. Cook until vegetables are slightly tender.

2. Add chilli flakes, oregano and salt mix it well. Set aside.

3. In a other pan, melt butter and add oats powder. Sauté for few minutes.

4. Pour in milk gradually, stirring continuously until the mixture thickens.

5. Add grated cheese and stirring until cheese is melted and the sauce is smooth.

6. Stir in chili flakes, Kashmiri red chili powder, tandoori powder, and salt. Cook for another 2-3 minutes.

7. Then add vegetable mixture on it. Mix it all gradually. Its ready to tandoori sauce.

Assemble the Dish:

1. Spread the spinach rice mixture evenly in a baking dish.

2. Pour the prepared tandoori sauce over the rice layer, ensuring even coverage.

3. Garnish with grated cheese, chili flakes, olives, and spring onion.

4. Bake in the preheated pan for 20-25 minutes or until the cheese is bubbly and golden brown.

5. Serve hot and enjoy your Veg Tandoori Au Gratin with Leftover Rice!