Written recipe for Pasta in makhani sauce
Prep time: 15 mins
Cooking time: 30 mins
serves: 6
For boiling pasta
Ingredients:
• Boiling water
• Olive oil 1 tsp
• Salt to taste
• Raw pasta 1 cup
Method:
• 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
Ingredients:
• Butter 1 tsp
• Jeera 1 tsp
• Onion ½ medium size
• Ginger ½ inch
• Garlic 3-4 cloves
• Kashmiri red chillies 2 nos.
• Cashew nuts 1/4th cup
• Tomatoes 2 medium size
• Salt to taste
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala ½ tsp
• Water 200 ml
• Kasuri methi ½ tsp
Method:
• 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
• Butter 1 tbsp
• Refined flour 1 tbsp
• Milk 300 ml
• Makhani paste
• Boiled pasta
• Capsicum 1 medium size
• Oregano 1 tsp
• Salt to taste
• Cheese 1/4th cup (grated)
Method:
• 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.
