- Take a pan. Add water, salt and oil to boil pasta.
- Now take a pressure cooker and add onion, tomatoes, garlic, ginger, green cardamom, green chilly, cumin seeds, cashew nuts, cinnamon powder, salt, red chilli powder, kashmiri red chilli powder, corriander powder, garam masala powder.
- Now add sugar, tomato ketchup, green chilly sauce, orange food colour, chinese salt, cloves, coconut powder, water and pressure cook it for 3-4 whistles.
- Open the pressure cooker. cool the mixture and make a thick paste with the help of mixer grinder.
- Now take a strainer and strain the paste to make makhani sauce and keep aside.
- Take a pan and add butter in it and toss the boil pasta in butter amd keep aside.
- Take another pan and add strained paste and bring it to boil and add cornflour paste after one boil.
- Now add fresh cream and grated cheese in the sauce and adjust seasoning.
- Now add butter tossed pasta in it and cook for 2-3 minutes.
- Garnish with corriander leaves and serve hot.
Makhani Pasta
By Mohit Khatri
Mar, 4th
593
Servings
4 persons
Cook Time
30 minutes
Ingredients
26
- 28
Ingredients
- Penne pasta
- Tomatoes (red)
- Onion
- Garlic
- Ginger
- Green chilly
- Cumin seeds
- Cashew nuts
- Green cardamom
- Cinnamon
- Salt
- Kashmiri red chilli powder
- Red chilli powder
- Corriander powder
- Garam masala
- Sugar
- Tomato ketchup
- Green chilli sauce
- Orange food colour
- Chinese salt
- Cloves
- Coconut powder
- Water
- Butter
- Corn flour
- Fresh cream
- cheese cube
- Corriander
Instructions
Notes/Tips
Do not over cook the pasta. The sauce exactly tastes like makhani paneer or butter chicken gravy and much more rich with that. You can also add more veggies in it
