Pasta in Makhani Sauce

Serves: 6

Ingredients

For boiling pasta

• 3 cups water

• 1 tbsp Olive oil

• 1 tsp

• 1 cup pasta

For Makhani paste

• 1 tsp olive oil

• 1 tsp jeera or cumin seeds

• 1 onion, chopped

• 1 tsp ginger-garlic paste

• 2 dried red chillies

• 10 cashew nuts

• Tomatoes, diced

• 2 tsp salt

• 1 tsp coriander powder

• 1 tsp red chilli powder

• 1/2 tsp garam masala

• 1 cup water

• 1 tsp kasuri methi

For Makhani pasta

• 1 tbsp butter

• 1 tbsp maida

• 1 cup milk

• makhani paste

• Boiled pasta

• 1 capsicum, sliced

• 1 onion, sliced

• 1 tsp, oregano

• 2 tsp salt

• 1 tbsp, brown sugar

• 2 cheese slices

Instructions

1. Boil water in a wok, add olive oil and salt to taste, add pasta and boil for 6-7 minutes or till al dente.

2. Strain the pasta, cool down and sprinkle some salt and add some oil, coat it well so doesn’t stick.

3. 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.

4. Add water, cover and cook for 6-7 minutes. Cool down to room temperature, add kasuri methi and grind well to fine paste.

5. 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.

6. Add the makhani paste and cook for 2-3 minutes.

7. Add capsicum, oregano, salt to taste and cheese, stir and cook for 2 minutes.

8. Add the boiled pasta and stir and cook for a minute. Your makhani pasta is ready to be served.

9. Serve hot with garlic bread on side.

Nutrition Facts

Per Serving: 67 calories; 3.0 g fat; 7.5 g carbohydrates; 2.5 g protein; 1.1 g fibre.