Makhani Pasta

Makhani Pasta


  • For Makhani Sauce: 1 cup chopped tomatoes
  • 1/2 cup sliced onions
  • 1/4 cup cashewnuts
  • 1 whole kashmiri red dry chili
  • 1.5 cup water
  • Other ingredients: 2 tbsp butter
  • 1 tsp garlic paste
  • 1 cinnamon stick
  • 1 tsp dried fenugreek leaves
  • 1 tsp garam masala
  • 2-3 tbsp tomato puree
  • 1/2 tsp salt
  • 1/4 cup water
  • 1/4 cup white sauce


Heat water in a vessel and litte olive oil and boil pasta for few mins.

Next in a kadai, add tomato, onion, cashew, whole red chilies and water, allow it to boil for 10 to 15 minutes.

Once done switch off the flame and make a smooth puree once its completely cooled down.

In a wok, add butter and garlic paste, saute for few seconds. Add cinnamon, cloves and saute for few seconds.

Add dried fenugreek leaves, garam masala and tomato puree, cook for about 1-2 minutes.

Add in the prepared red gravy, salt and cook for 5-6 minutes.

The makhani gravy is ready now add 1/4 cup of white sauce and mix well till well combined.

At last add boiled pasta mix well garnish with fresh chopped parsley leaves and serve hot!


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