Updated: Apr 11, 2021

Pasta in Makhani Sauce
Pasta In Makhani Sauce Recipe
Ingredients:
To prepare pasta (in a wok of boiling water)
Olive Oil - 1 tsp
Salt to taste
Pasta - 1 cup
After draining the pasta
Salt
Oil
In a pan (Makhani Paste)
Butter - 1 tsp
Cumin Seeds (jeera) - 1 tsp
Onion, medium sized - 1/2
Ginger - 1/2 inch
Garlic cloves - 3 to 4
Kashmiri Red Chillies - 2 Nos.
Cashew nuts - 1/4 cup
Tomatoes, medium sized - 2
Salt to taste
Coriander powder - 1 tsp
Red Chilli powder - 1 tsp
Garam Masala - 1/2 tsp
Water - 200ml
Kasuri Methi - 1/2 cup
In another pan (to make sauce)
Butter - 1 tbsp
Refined Flour - 1 tbsp
Milk - 300ml
Pureed Gravy (Makhani Paste)
Capsicum, medium sized (chopped) - 1
Oregano - 1 tsp
Salt to taste
Cheese - 1/4 cup
Method:
Boiling Pasta:
Boil water in a wok, add olive oil and salt to taste, add pasta and boil for 6-7 minutes or till al dente.
Strain the pasta, cool down and sprinkle some salt and add some oil, coat it well so doesn’t stick.
Makhani Paste:
Heat butter in a wok, add jeera and sauté for few seconds, add onions, ginger, garlic and kashmiri red chillies, cashew nuts, tomatoes and sauté for a minute, add salt, red chilli powder, coriander powder and garam masala, sauté for a minute.
Add water, cover and cook for 6-7 minutes. Cool down to room temperature, add kasuri methi and grind well to fine paste.
Makhani Pasta
Heat butter in a wok add refined flour and sauté for a minute. Add milk slowly and gradually and whisk ensuring no lumps, cook until sauce thickens.
Add the makhani paste and cook for 2-3 minutes.
Add capsicum, oregano, salt to taste and cheese, stir and cook for 2 minutes.
Add the boiled pasta and stir and cook for a minute. Your makhani pasta is ready to be served
Serve hot with garlic bread on side.