Punjab x Italy
Sarson saag pasta
Winter sarson saag tossed through pasta with white butter. Punjab's coldest month just got a passport.
50 minTime
18 gProtein each
mediumSpice
Saag season3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original521kcal
18 gprotein
8 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Wash the greens well, discard thick stems and chop. Boil with ginger, half the garlic, chillies, salt and water for 15 minutes, or pressure cook 2 whistles and let the pressure release naturally.
- 2Whisk in the makki atta and cook 5 minutes, stirring. Blend coarsely.
- 3Boil the pasta in well salted water until just done. Keep a cup of pasta water.
- 4Heat the ghee, fry the rest of the garlic, then onion until golden. Add tomato and chilli and cook soft. Stir in the saag and simmer 5 minutes.
- 5Toss the pasta into the saag with splashes of pasta water until silky. Off the heat stir in butter, parmesan and pepper.
Serve it like this
Twist the pasta into a high nest in a warm bowl, add a cube of white butter on top and let it melt at the table.
