A delightful fusion of traditional Indian flavors with a classic pasta bake, combining mustard greens and spinach with cheesy pasta.
Ingredients
For the Saag Sauce
mustard greens (sarson), chopped2cups
spinach, chopped1cup
fenugreek leaves (methi), chopped1/2cup- maize flour (makki ka atta)2tbsp
medium onion, finely chopped1piece
garlic, minced3clove
ginger, grated1in
green chilies, finely chopped2piece
medium tomato, pureed1piece
cumin seeds1tsp- turmeric powder1/2tsp
garam masala1/2tsp
mustard oil2tbsp
salt1dash
For the Pasta
penne or fusilli pasta250g
grated mozzarella cheese1cup
grated parmesan cheese1/2cup
butter1tbsp
all-purpose flour1tbsp
milk1cup
nutmeg powder1/4tsp- salt1dash
pepper1dash
Nutrition (per serving)
Calories
373.0kcal (18.65%)
Protein
14.0g (28%)
Carbs
39.5g (14.36%)
Sugars
4.5g (9%)
Healthy Fat
10.1g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Fusion Recipe: Sarson da Saag Pasta Bake
Prepare the Sarson da Saag Sauce
- Step 1
Boil the mustard greens, spinach, and fenugreek leaves in water until tender (about 10 minutes). Drain and blend into a coarse paste.
- Step 2
Heat mustard oil in a pan. Add cumin seeds, followed by ginger, garlic, and green chilies. Sauté until fragrant.
- Step 3
Add the chopped onion and cook until golden brown. Stir in the tomato puree, turmeric, and salt, cooking until the oil separates.
- Step 4
Mix in the blended greens. Add maize flour to thicken the mixture, stirring well. Sprinkle garam masala and cook for another 5-7 minutes. Set aside.
Cook the Pasta
- Step 1
Boil pasta according to the package instructions. Drain and set aside.
Make the White Sauce
- Step 1
Melt butter and stir in the all-purpose flour in a saucepan. Cook for 1-2 minutes until it smells nutty.
- Step 2
Gradually add milk, whisking constantly to avoid lumps. Cook until the sauce thickens.
- Step 3
Season with salt, pepper, and nutmeg powder (optional).
Combine and Bake
- Step 1
Preheat your oven to 180°C (350°F).
- Step 2
Combine the cooked pasta, sarson da saag sauce, and white sauce in a large mixing bowl. Mix until well-coated.
- Step 3
Transfer the mixture to a greased baking dish. Sprinkle mozzarella and parmesan cheese evenly over the top.
- Step 4
Bake in the oven for 15-20 minutes or until the cheese is golden and bubbly.
Nutrition (per serving)
Nutrition (per serving)
Calories
373.0kcal (18.65%)
Protein
14.0g (28%)
Carbs
39.5g (14.36%)
Sugars
4.5g (9%)
Healthy Fat
10.1g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Garnish with a drizzle of mustard oil or melted butter for added flavor.
Serve hot with garlic bread or makki di roti chips for a delightful fusion twist.
FAQS
How can I make Sarson da Saag Pasta Bake gluten-free?
To make this Sarson da Saag Pasta Bake gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the white sauce. Additionally, use gluten-free pasta instead of penne or fusilli.
What are some good storage tips for leftover Sarson da Saag Pasta Bake?
Store any leftover Sarson da Saag Pasta Bake in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 180°C (350°F) until heated through, or microwave individual portions.
Can I substitute mustard greens in the Sarson da Saag Pasta Bake recipe?
Yes, if you can't find mustard greens, you can substitute them with kale or Swiss chard. However, keep in mind that the flavor will differ slightly, as mustard greens have a unique peppery taste.
What dishes pair well with Sarson da Saag Pasta Bake?
Sarson da Saag Pasta Bake pairs wonderfully with a side of garlic naan or a fresh cucumber salad. You can also serve it with a dollop of yogurt or raita to balance the flavors.
What is the cooking process for making Sarson da Saag Pasta Bake?
To make Sarson da Saag Pasta Bake, start by boiling the mustard greens, spinach, and fenugreek leaves until tender, then blend them into a paste. Sauté spices and onions, mix in the greens, and prepare a white sauce with butter and flour. Combine everything with cooked pasta, top with cheese, and bake until bubbly.
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@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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