Saag Da Pasta
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 25 minutes
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Difficulty Level: Moderate
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Course: Pasta
Cuisine: Fusion
Key Ingredients:
Mustard greens
Fresh spinach
Wild spinach
Pasta
Corn cob
About Saag Da Pasta
Table of Contents
The ever popular
sarson da saag served in a new avatar
- Fresh mustard leaves, roughly chopped 1 cup
- Fresh spinach leaves, roughly chopped 1 cup
- Wild spinach leaves, roughly chopped ½ cup
- Ghee 3 tbsps
Step 1. Heat ghee in a non-stick pan, add cumin seeds, garlic, green chillies, mustard greens, spinach, wild spinach and ½ cup water.
Step 2. Mix well and cook till the leaves are tender.
Read MoreIngredients
- Fresh mustard leaves, roughly chopped 1 cup
- Fresh spinach leaves, roughly chopped 1 cup
- Wild spinach leaves, roughly chopped ½ cup
- Ghee 3 tbsps
- Cumin seeds 1 tsp
- Garlic, chopped 1 tbsp
- Green chillies, chopped 2 to 3
- Salt to taste
- Pasta, boiled 1 cup
- Corn cob 1
- White butter 1 tbsp
- Lemon ½
How to Make Saag Da Pasta (Stepwise Photos)
Method
- Heat ghee in a non-stick pan, add cumin seeds, garlic, green chillies, mustard greens, spinach, wild spinach and ½ cup water.
- Mix well and cook till the leaves are tender.
- Set aside to cool, transfer it into a blender and blend into smooth paste.
- Transfer the paste into the same non-stick pan, add salt and cook for 3-4 minutes. Add pasta and mix.
- Toast the corn on direct flame, rotating it so that it gets toasted evenly all around.
- Rub white butter and lemon on the corn cob.
- Transfer the pasta into a serving bowl and serve it hot with corn.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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