Fusion Recipe: Sarson da Saag Pasta Bake

Boil the mustard greens, spinach, and fenugreek leaves in water until tender (about 10 minutes). Drain and blend into a coarse paste.

Heat mustard oil in a pan. Add cumin seeds, followed by ginger, garlic, and green chilies. Sauté until fragrant.

Add the chopped onion and cook until golden brown. Stir in the tomato puree, turmeric, and salt, cooking until the oil separates.

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.

Boil pasta according to the package instructions. Drain and set aside.

Melt butter and stir in the all-purpose flour in a saucepan. Cook for 1-2 minutes until it smells nutty.

Gradually add milk, whisking constantly to avoid lumps. Cook until the sauce thickens.

Season with salt, pepper, and nutmeg powder (optional).

Preheat your oven to 180°C (350°F).

Combine the cooked pasta, sarson da saag sauce, and white sauce in a large mixing bowl. Mix until well-coated.

Transfer the mixture to a greased baking dish. Sprinkle mozzarella and parmesan cheese evenly over the top.

Bake in the oven for 15-20 minutes or until the cheese is golden and bubbly.