Makhani sauce pasta is a fusion dish created by me. Made using paneer makhani sauce as the pasta sauce, this Indo Italian pasta tastes creamy and delectable. This recipe, though created out of chance, has become one of my family and friends’ favorites. The pasta is infused in the rich and flavourful makhani sauce, which might sound a bit strange but the dish is really very much delicious and scrumptious. Though, it is a bit time-consuming and you have to cook it with patience, but the dish is surely worth it. Enjoy the Makhani Sauce Pasta with your family and friends!
Calories: 525 per person
Preparation Time: 20 minutes
Cooking Time: 1 Hour
4 cups (400 grams) Pasta
Salt to taste
100-125 grams Paneer, cubed
3 medium Bell Peppers, chopped (red, yellow and green)
1 medium Carrot, chopped
1 tsp. Oil
For Makhani Sauce:
5 large Tomatoes, quartered
1 large Onion, quartered
12 cloves of Garlic
1″ piece Ginger
1 tbsp. Cashews
1 cup Water
2 tbsp. Tomato Puree/ Tomato Ketchup
3-4 tbsp. Fresh Cream
1 tbsp. Butter
2 tsp. Oil
1 tsp. Cumin Seeds (Jeera)
1 stick Cinnamon (Dalchini)
4 cloves Cloves (Laung)
2 Green Cardamoms (Elaichi)
7 Black Peppercorns
1/2 tsp. Turmeric powder (Haldi)
1 tsp. Kashmiri Red Chilli powder
1/2 tsp. Garam Masala powder
1 tbsp. Kasuri Methi (dried fenugreek leaves)
1/2 tsp. Cardamom powder
1 tbsp. chopped Green Coriander
2 tsp. Sugar
Salt to taste
1. Boil 10-12 cups of water, adding 2 tsp. salt. After it has boiled, boil your pasta on high flame according to the instructions given on the packet.
2. Drain the pasta, reserve 1/4th cup pasta water and coat the pasta with 1 tsp. oil.
3. Heat oil in a frying pan and saute the vegetables on medium high flame for 4-5 minutes and keep aside in a bowl.
For Makhani Sauce:
1. Boil water in a saucepan and add in the quartered tomatoes, quartered onions, garlic, ginger and cashews.
2. Bring this to a boil, cover it with a lid and let it simmer on low flame for around 12 minutes or until onions and tomatoes are very soft.
3. Drain the excess liquid from the boiled mixture and keep it aside.
4. Cool the sauce mixture down and make it into a smooth paste using a blender.
5. Heat oil in the same frying pan and add the cumin seeds (jeera), cinnamon (dalchini), cloves (laung), green cardamom (elaichi) and black peppercorns.
6. After the cumin seeds (jeera) splutter, add the prepared paste and turmeric powder (haldi) and cook it for 2-3 minutes on high flame, stirring occasionally.
7. Add tomato puree/ tomato ketchup, kashmiri red chilli powder, sugar and salt and cook the sauce on medium-high flame for 8-10 minutes, stirring occasionally.
1. Add the sauteed vegetables, paneer, pasta and the reserved pasta water to the prepared sauce and cook stirring for 2-3 minutes, to coat the pasta with sauce and infuse in the flavors.
2. Turn the flame to medium and add the fresh cream, butter, Kasuri methi, garam masala, green cardamom powder & green coriander and mix well.
3. Cook for 3-4 minutes and serve along with garlic bread.
1. You can take your choice of vegetables like broccoli, mushrooms, baby corn, etc.
2.To make it healthier replace cream with 1 tbsp. cream and 2 tbsp. milk and reduce the butter also in the makhani sauce.
3.Preferably use kashmiri red chilli powder to get the perfectly colored makhani sauce
4. Add a lot of water to boil the pasta and do not lower the flame while boiling it as the bubbling water prevents the pasta from sticking (no need to add oil in the water).
5. Do not overcook the pasta, it is very crucial. Cook it al dente (a little raw) according to the packet instructions as it would further get cooked in the sauce.
6. Do not overcook the vegetables and keep them crunchy.
7. You can also cook the makhani sauce mixture in a pressure cooker till 1 whistle and then puree it.
8. Keep the excess liquid from the sauce mixture aside and you can use it in any recipe in place of vegetable stock
9. Remember to cool the sauce mixture down before blending as hot mixture might ooze out.