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Boil the pasta: In a large pot, bring water to a rolling boil. Add a generous pinch of salt, then add 2 cups of pasta (penne or fusilli). Boil the pasta until it is 85-90% cooked, or al dente with a slight bite. Drain the pasta and set it aside.

Prepare the makhani sauce base: In a deep pan or kadai, heat 1 tablespoon of oil over medium heat. Add the 2 whole cloves and 4-5 dried Kashmiri red chillies (if using). Sauté for about 30 seconds until fragrant.

Add aromatics and vegetables: Add the 2 medium sliced onions and 5-7 garlic cloves to the pan. Sauté until the onions turn translucent, about 3-4 minutes. Then, add the 5-6 medium roughly chopped tomatoes, 12-15 cashews, 1 tablespoon of butter, and salt to taste.

Cook the sauce base: Stir everything together, then cover the pan and cook on a low flame until the tomatoes become completely mushy and the mixture is soft, about 8-10 minutes. Stir occasionally to prevent sticking.

Blend the sauce: Carefully transfer the cooked mixture to a blender. Blend into a smooth puree. If needed, add a small amount of water to achieve a smooth consistency. Set aside.

Assemble the pasta: In the same (or a separate) kadai, heat 1 tablespoon of oil or butter over medium heat. Add 1 1/2 teaspoons of Kashmiri red chilli powder and 1 teaspoon of oregano or mixed Italian herbs. If using, add the 1 cup of sliced bell peppers and sauté for 2-3 minutes until slightly tender-crisp.

Combine with puree: Pour the prepared smooth makhani sauce puree into the kadai. Stir well and cook for 2-3 minutes, allowing the flavors to meld.

Finish the sauce: Stir in 2 tablespoons of tomato ketchup and 1/2 cup of fresh cream. Mix thoroughly until the sauce is creamy and well combined.

Add pasta and serve: Add the boiled pasta to the makhani sauce. Mix everything well until the pasta is thoroughly coated with the rich, creamy sauce. Garnish with 1/4 cup of fresh chopped coriander. Serve hot and enjoy this delicious fusion dish!


Boil the pasta: In a large pot, bring water to a rolling boil. Add a generous pinch of salt, then add 2 cups of pasta (penne or fusilli). Boil the pasta until it is 85-90% cooked, or al dente with a slight bite. Drain the pasta and set it aside.

Prepare the makhani sauce base: In a deep pan or kadai, heat 1 tablespoon of oil over medium heat. Add the 2 whole cloves and 4-5 dried Kashmiri red chillies (if using). Sauté for about 30 seconds until fragrant.

Add aromatics and vegetables: Add the 2 medium sliced onions and 5-7 garlic cloves to the pan. Sauté until the onions turn translucent, about 3-4 minutes. Then, add the 5-6 medium roughly chopped tomatoes, 12-15 cashews, 1 tablespoon of butter, and salt to taste.

Cook the sauce base: Stir everything together, then cover the pan and cook on a low flame until the tomatoes become completely mushy and the mixture is soft, about 8-10 minutes. Stir occasionally to prevent sticking.

Blend the sauce: Carefully transfer the cooked mixture to a blender. Blend into a smooth puree. If needed, add a small amount of water to achieve a smooth consistency. Set aside.

Assemble the pasta: In the same (or a separate) kadai, heat 1 tablespoon of oil or butter over medium heat. Add 1 1/2 teaspoons of Kashmiri red chilli powder and 1 teaspoon of oregano or mixed Italian herbs. If using, add the 1 cup of sliced bell peppers and sauté for 2-3 minutes until slightly tender-crisp.

Combine with puree: Pour the prepared smooth makhani sauce puree into the kadai. Stir well and cook for 2-3 minutes, allowing the flavors to meld.

Finish the sauce: Stir in 2 tablespoons of tomato ketchup and 1/2 cup of fresh cream. Mix thoroughly until the sauce is creamy and well combined.

Add pasta and serve: Add the boiled pasta to the makhani sauce. Mix everything well until the pasta is thoroughly coated with the rich, creamy sauce. Garnish with 1/4 cup of fresh chopped coriander. Serve hot and enjoy this delicious fusion dish!
