1. Carrot- 3/4 cup
  2. Potato – ½ cup
  3. Green peas- 1/4 cup
  4. Cauliflower- 1/2 cup
  5. Beans – 1/2 cup
  6. Cheese – 1/2 cup + 2 tbsp 
  7. Butter – 3 tbsp
  8. Naturals Malai ice cream – 5 Scoops (450g)
  9. Flour – 2 tbsp
  10. Pepper (crushed) – ½ teaspoon
  11. Nutmeg powder – 1/4 tsp
  12. Salt to taste



  • Boil water and add salt to it. Add 3/4 cup carrot, 1/2 cup potato and 1/2 cup beans. Cook for 3 mins. Add 1/4 cup peas and 1/2 cup cauliflower. So the vegetables come to 3 cups in total. Cook for 2 mins.
  • Drain and remove the vegetables. Do not overcook. Drain water completely and set the vegetables aside. (You can use the drained water as vegetable stock for making soups.) 
  • Heat 1/4 cup butter. Let it melt. If you prefer you can add 1/2 tsp of finely chopped garlic and 2 tbsp of finely chopped onions. Add 1/4 cup flour. Keep whisking until no dry flour is seen.
  • Add Naturals Malai ice cream and keep whisking simultaneously to avoid lump formation. Keep stirring until it starts to thicken. Cook on a low flame.
  • The sauce will start to thicken within a few mins. Keep stirring. Once it starts to thicken, switch to a spatula. The sauce should coat the ladle.
  • Add salt to taste, 1/2 tsp crushed pepper, 1/4 tsp nutmeg powder and 2 tbsp cheese.
  •  After adding cheese it will bubble up and become more creamy and thick. The white sauce is ready now. Add cooked vegetables to the sauce.
  • Mix it well and cook for a minute before switching off the stove. The vegetables should be well coated with the sauce, which should not be very thick.  The sauce should still be a little gooey.
  • Vegetables in white sauce is ready.
  •  Preheat oven at 200 degree C for 10 mins. Transfer the vegetables in white sauce into a baking dish.
  • Sprinkle 1/2 cup grated cheese to cover the top. Bake in preheated oven at 200 degree C for 20 mins. Change to grill mode for the last 2-3 mins to get a golden crusty top.
  • Veg Au Gratin is ready to be served. Enjoy!