Add to Your Bake Life - Baking Trays
Serves 4–6 • Perfect for your Cumin Co. Baking Trays
Vegetables
-
1 cup broccoli florets
-
1 cup cauliflower florets
-
1 cup carrot slices
-
1 small capsicum, diced
-
1 small zucchini, sliced (optional)
-
½ cup green peas
-
½ cup crumbled firm tofu
Sauce (Indian-inspired)
-
1 tsp olive oil / ghee
-
2 cloves garlic, minced
-
1 tbsp all-purpose flour (or chickpea flour for gluten-free/high-protein)
-
1 cup low-fat or almond milk
-
2 tsp hung curd
-
½ tsp turmeric
-
½ tsp mild red chili / Kashmiri chili
-
½ tsp cumin powder
-
¼ tsp garam masala
-
Salt, to taste
-
¼ cup grated cheese (optional/vegan skip)
Topping
-
2 tbsp whole wheat breadcrumbs / roasted oats crumbs
-
1 tsp ghee or olive oil
Instructions
1. Prep Oven & Dish
-
Preheat to 200°C (400°F).
-
Grease baking dish lightly with ghee or oil.
2. Blanch Vegetables
-
Boil broccoli, cauliflower, carrots 5–7 min. Drain.
-
Add peas, zucchini, capsicum 2–3 min for slight crispness.
3. Make Sauce
-
Heat oil/ghee → sauté garlic 20 sec.
-
Add flour, cook 1 min.
-
Gradually whisk in milk; stir to avoid lumps.
-
Add yogurt, spices, salt; cook 3–4 min till slightly thick.
-
Stir in cheese or paneer if using.
4. Assemble Bake
-
Spread half sauce at dish bottom.
-
Layer veggies evenly, sprinkle salt & pepper.
-
Pour remaining sauce over veggies, mix lightly.
5. Add Topping
-
Mix breadcrumbs/oats with ghee/oil, sprinkle on top.
-
Optional: add chili or cheese.
6. Bake
-
15–20 min until top is golden & bubbling.
7. Rest & Serve
-
Let sit 5–10 min. Garnish with fresh coriander.
*Taste may differ according to the quality of ingredients
*If you have a known food allergy, consult your doctor before consuming
