This an innovative recipe of macaroni tossed in cheesy spinach sauce along with mushroom, corn kernels and paneer cubes.
- Take a bowl and add wheat flour, yogurt and mix nicely to make hard dough and keep aside for 15 minutes.
- Heat butter in a pan and add garlic, sweet corn, salt and saute it.
- To it add spinach, mixed herbs, nutmeg and saute it, later add diced cottage cheese saute it, transfer into a plate.
- Heat oil to the same pan and add onion, tomatoes saute it.
- To it add salt, red chili flakes, mixed herbs and saute it and cook sauce with lid on it for 5 minutes.
- To it add sugar and mix it, later transfer into the baking tray as a base.
- Divide the dough into two portion and roll into small chapathi.
- Stuff the mixture and roll it and place in the baking tray.
- Top it off with leftover sauce, mozzerala cheese and bake it for 180 degree for 10 to 12 minutes.
- Once the pasta is cooked transfer into a plate.
Now the hariyali pasta is ready to serve.