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Pasta in Makhani Sauce

 Pasta in makhani sauce is a very innovative recipe that uses the common "makhani sauce" as the base. The results are quite promising with the smooth sauce and the balance of flavours. I have used penne here as it holds on to the sauce quite easily, you can use other types of pasta like spaghetti, fusilli, or Fettuccine. Inspired by Indian flavours, this recipe brings the perfect creaminess to the pasta and also it's vegan too, so what are you waiting for, try out this amazing recipe and share it with your friends and family.

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Ingredients

  • 250 g Pasta (penne)
  • 2 tbsp Vegetable oil 
  • 2 tbsp Butter
  • 2 tbsp Refined flour
  • 1 tsp Cumin Seeds
  • 3 Green Cardamom
  • 1 Cinnamon Stick
  • 4 Cloves
  • 1/2 tsp Black Peppercorns
  • 1 Bayleaf
  • 1 Onion (roughly chopped)
  • 3 Green Chilies
  • 9-10 Garlic Cloves
  • 1" Ginger (sliced)
  • 2 cups Tomatoes (roughly chopped)
  • 5-7 Cashew nuts
  • 1 Soaked Kashmiri Red Chili
  • 1 tbsp Sugar
  • 1/2 tbsp Kasuri Methi (dried fenugreek leaves)
  • Milk as required
  • Water as required
  • Salt to taste



Method
  1. Boil water in a saucepan, season with salt, and add the pasta. 
  2. Cook the pasta according to the time mentioned on the pasta packet.
  3. Once it is done, drain the pasta and add some oil so that it does not stick. Give a gentle mix
  4. Next for the makhani sauce, add 1 tbsp butter to a Kadai, also add 1 tbsp vegetable oil, lower the flame and add the cumin seeds, green cardamom, cinnamon stick, cloves, black peppercorns, and bay leaf.
  5. Cook the spices on low flame, then add the onions, green chilies, garlic, ginger, tomatoes, and cashew nuts.
  6. Mix all the above on medium flame, add salt and check the seasoning, along with it add sugar to balance the flavours and soaked kashmiri red chili.
  7.  Cook until the tomatoes are soft. Turn off the flame and let the mixture cool down.
  8. Once the mixture is cooled, add Kasuri methi, water, and blend to a smooth paste.
  9. Pass the blended paste through a strainer and keep it aside.
  10. For the basic white sauce add1 tbsp butter to a pan, le tit melt, remember to keep the flame on low, once the butter has melted add 2 tbsp refined flour and mix well.
  11. While stirring continuously add water in small batched to make a thick paste.
  12. Keep adding water, while stirring continuously to make a sauce kind of consistency.
  13. The basic white sauce is ready, now add the makhani sauce we made earlier and mix well.
  14. Adjust the salt if required.
  15. Lower the flame and cook the sauce until a thick sauce consistency is achieved.
  16. NOw add the cooked pasta and mix it well with the sauce.
  17. Add basil leaves from the top and chopped coriander leaves, serve immediately.

Tip
  • To get perfectly cooked pasta every time always follow the cooking time mentioned on the pasta packet.
  • For making the white sauce do stir continuously or else there would be lumps  and it is very difficult to get rid of them
  • If your white sauce is lumpy, strain the sauce, this should give a perfectly smooth texture.

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