An innovative fusion pasta recipe. Pasta combined with creamy makhani gravy.
Ingredients for pasta-
- Boiling water
- Olive oil 1 tsp
- Salt to taste
- Raw pasta 1 cup
Steps-
- Boil water in a wok, add olive oil and salt to taste, add pasta and boil for 6-7 minutes or till dente.
- Strain the pasta, cool down and sprinkle some salt and add some oil, coat it well so doesn’t stick.
Ingredients for Makhani Paste-
- 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
Steps-
- 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.
Ingredients for 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 1/2 cup (grated)
Steps-
- 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.
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Blog by Shrey Uttarwar (Follow him on Instagram - @ferb_2122)