Makhani Pasta

Makhani Pasta is an Indian-Italian recipe. It is a pasta recipe with the Paneer Butter Masala sauce and it is heavenly. To prepare this we make a sauce with onion, tomato, ginger, garlic and a few spices, then add pasta to this creamy and mouth-watering sauce.

Tips:

You can skip paneer and add veggies of your choice like bell pepper, broccoli or mushroom
I have added Dried Fenugreek Leaves for the flavour, you can try adding oregano instead.

Course: Main Course

Cuisine: Indian-Italian

Time: Preparation – 5 mins, Cooking – 30 mins, Total – 35 mins.

Servings: 2-3

Ingredients:

Pasta (of your choice) – 2 cups
Paneer (Indian cottage cheese) – 150 grams (cut into small cubes)
Onion – 1 medium-large (roughly chopped)
Tomatoes – 3 large (roughly chopped)
Garlic – 2 cloves (roughly chopped)
Ginger – 1/2 inch (roughly chopped)
Green Chilli – 2 (roughly chopped)
Cashew – 4
Coriander Powder – 1 tsp
Kashmiri Red Chilli Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
Cream – 2 tbsp
Cheese – 2 tbsp (optional)
Oil – 1 tsp
Butter – 1 tbsp
Coriander Leaves for garnishing
Chilli Flakes to sprinkle on top
Water to cook pasta
Salt to taste.

PS: 1 Cup = 250 ML.

How to make Paneer Makhani Pasta:

Heat oil in a pan. Add onion, ginger, garlic and green chilli. Saute until translucent
Add tomatoes and cashew, cook until soft. Turn off the flame and let it cool down
Add it to a blender and blend it to make a smooth paste. Keep aside
Cook pasta as per the instructions on the pack
While pasta is cooking, heat butter in a pan. Add the paste, coriander powder, kashmiri red chilli powder and salt. Mix and cook covered on medium flame for about 10 mins, stirring occasionally
Add crushed dried fenugreek leaves and garam masala powder. Mix and cook for a min
Add cream, cheese (optional) and paneer. Mix and cook for about 2 mins
Strain the pasta and add to the sauce, mix well. Your Makhani Pasta is ready. Garnish with some chilli flakes and coriander leaves. Serve hot!!!