A delightful fusion of traditional Indian flavors with a classic pasta bake, combining mustard greens and spinach with cheesy pasta.
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
- 2cupsmustard greens (sarson), chopped
- 1cupspinach, chopped
- 1/2cupfenugreek leaves (methi), chopped
- 2tbspmaize flour (makki ka atta)
- 1piecemedium onion, finely chopped
- 3clovegarlic, minced
- 1inginger, grated
- 2piecegreen chilies, finely chopped
- 1piecemedium tomato, pureed
- 1tspcumin seeds
- 1/2tspturmeric powder
- 1/2tspgaram masala
- 2tbspmustard oil
- 1dashsalt
For the Pasta
- 250gpenne or fusilli pasta
- 1cupgrated mozzarella cheese
- 1/2cupgrated parmesan cheese
- 1tbspbutter
- 1tbspall-purpose flour
- 1cupmilk
- 1/4tspnutmeg powder
- 1dashsalt
- 1dashpepper
How to make Fusion Recipe: Sarson da Saag Pasta Bake
Prepare the Sarson da Saag Sauce
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.
Cook the Pasta
Boil pasta according to the package instructions. Drain and set aside.
Make the White Sauce
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).
Combine and Bake
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.
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
Can I use other greens instead of mustard greens?
Yes, you can substitute mustard greens with other leafy greens like kale or Swiss chard, but the flavor profile will change slightly.
What type of pasta works best for this recipe?
Penne or fusilli pasta works best for this recipe, as their shapes hold the sauce well. However, you can use any pasta of your choice.
Can I make this dish ahead of time?
Yes, you can prepare the pasta and sauce ahead of time, assemble the dish, and refrigerate it. Just bake it before serving.
Is there a vegetarian alternative for the cheese?
Yes, you can use plant-based cheese alternatives if you want to keep the dish vegetarian or vegan.
How can I adjust the spiciness of the dish?
You can adjust the spiciness by reducing the number of green chilies or omitting them altogether. Alternatively, you can add more if you prefer it spicier.
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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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