Makhani Pasta

Name: Makhani Pasta
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For makhani sauce; 1 cup chopped tomatoes; 1/2 cup Sliced onions; 1/4 cup Cashewnuts; 2 Whole dry kashmiri red chilles; 1.5 cup Water; Other ingredients:; 2 tbsp Butter; 1 tsp Garlic paste; 1 Cinnamon stick; 1 tsp Dried fenugreek leaves; 1 tsp Garam masala; 2 tbsp Tomato puree; To Taste Salt; 1/4 cup water or as required; 1/4 cup white sauce

Prabhleen Kaur @cook_7781272

Varanasi

#ExperimentwithPasta
Pasta combined with creamy makhani gravy. An innovative fusion pasta recipe.

Prabhleen Kaur @cook_7781272

Varanasi

#ExperimentwithPasta
Pasta combined with creamy makhani gravy. An innovative fusion pasta recipe.

Saved

Ingredients

30 mins

3 servings

For makhani sauce
1 cupchopped tomatoes
1/2 cupSliced onions
1/4 cupCashewnuts
2Whole dry kashmiri red chilles
1.5 cupWater
Other ingredients:
2 tbspButter
1 tspGarlic paste
1Cinnamon stick
1 tspDried fenugreek leaves
1 tspGaram masala
2 tbspTomato puree
To TasteSalt
1/4 cupwater or as required
1/4 cupwhite sauce

Saved

Steps

30 mins

1

Heat water in a vessel and littke olive oil and boil pasta for few mins.
2

Next in a kadai, add tomato, onion, cashew, whole red chilies and water, allow it to boil for 10 to 15 minutes.
3

Once done switch off the flame and make a smooth puree once it's completely cooled down.
4

In a wok, add butter and garlic paste, saute for few seconds. Add cinnamon, cloves and saute for few seconds.
5

Add dried fenugreek leaves, garam masala and tomato puree, cook for about 1-2 minutes.
6

Add in the prepared red gravy, salt and cook for 5-6 minutes.
7

The makhani gravy is ready now add 1/4 cup of white sauce and mix well till well combined.
8

At last add boiled pasta mix well garnish with fresh chopped coriander leaves and serve hot!