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.
