Makhani Pasta

Makhani Pasta or Makhani Sauce Pasta is a delicious Indian-style fusion pasta where your Italian pasta is tossed in a creamy buttery, spicy, and mouth-watering sauce.

Recipe Source Link:https://www.mygingergarlickitchen.com/makhani-pasta/

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RECIPE INGREDIENTS

» For boiling pasta

• 8 oz or 2 cups pasta, I used penne
• 1/2 teaspoon salt
• 5 cups hot boiling water
• 1 teaspoon olive oil

» For Making Makhani Sauce

• 1 + 2 tablespoons butter
• 1 tablespoon vegetable oil, I used olive oil
• 3 green cardamom pods
• 6-7 peppercorns
• 6-7 cloves
• 3 Kashmiri dried red chilies
• 2 medium-sized onions, diced
• 4-5 garlic cloves
• 1-inch ginger, roughly chopped
• 10-12 cashew nuts
• 2 medium-sized tomatoes, diced
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri red chili powder
• 1/4 teaspoon garam masala powder
• Salt, to taste
• 1/2 cup + 1 cup + 1/2 cup water
• 1 tablespoon Kasuri methi
• 3 tablespoons fresh cream
• 1/4 teaspoon sugar, optional
• Salt to taste
• 1/2 cup bell pepper, diced
• 1/4 cup cherry tomatoes, sliced
• 2 tablespoons cilantro (coriander leaves), chopped
• 1/8 teaspoon sugar, optional

RECIPE INSTRUCTIONS

» Boil Pasta

1. Add hot water to a pan and let it come to a boil. Once water is boiling, add salt, and pasta to the boiling salted water and stir well.
2. Cook until al dente or cook the pasta according to package directions. Keep stirring occasionally. Take a bite or cut pasta from the center. If the center of the pasta is soft yet remains slightly firm to cut or bite then it is ready.
3. Drain the pasta, reserving 1/2 cup of pasta cooking water, you will need it later in the sauce. Now drizzle it with 1 teaspoon of olive oil. Toss well and keep it aside. Coating cooked pasta with oil prevents them from sticking to each other.

» Make Makhani Sauce

1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil to a pan over medium heat.
2. After that, add green cardamom, black peppercorns, cloves, dried red chilies, diced onions, garlic cloves, and chopped ginger to the pan.
3. Along with it add cashews and diced tomatoes. Stir everything well. Saute for 2-3 minutes, stirring occasionally.
4. Now, add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt.
5. Mix everything well and saute for about 1 minute. Add 1/2 cup of water and stir again. Let it boil for 1 minute.
6. Now cover and cook for about 6-7 minutes. After that, uncover the pan and add Kasuri methi. Mix again and cook for 2 more minutes. Turn off the heat and keep it aside to cool at room temperature.
7. Once cooled, add the onion-tomato mixture to a blender jar. Also, add about 1/2 cup of water to the pan and stir. Now, add this water to the blender and blend until smooth.
8. Add this onion tomato paste to the pan. Also, add reserved pasta water to the blender and shake well. Now, add this water to the pan. Stir everything well. Then, add bell pepper and mix well.
9. After that, add 2 tablespoons of butter. Stir again and cook for 2 minutes. After about 2 minutes, add the fresh cream and mix.
10. Cook for about 2-3 minutes, and then add fresh cilantro, and cherry tomatoes. Mix again and let it cook for 2-3 more minutes.
11. Then add cooked pasta and toss well to combine. At this point, you can add some sugar and salt if needed. Let the pasta heat through. Turn off the heat.
12. Transfer makhani pasta to a serving dish and garnish with cilantro and some cheese. Serve makhani pasta hot with garlic or any herb bread or toast of your choice.

» How to make Makhani Pasta in Instant Pot

1. Press the saute button on the Instant Pot. Once it displays hot, add butter and oil to the inner pot of your instant pot.
2. After that, add green cardamom pods, black peppercorns, cloves, onions, ginger, garlic, cashews, and tomatoes. Sauté for about 1 minute. Then coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, salt, Kasuri methi add 1 cup of water. Mix well and let it boil for 1 minute.
3. Cover the instant pot with a lid, set the valve to SEALING position. Press the MANUAL or PRESSURE COOK button and cook on (high pressure) for 6 minutes. NPR (Natural pressure release) for 8 minutes. Once the pin drops, open the lid. After that, blend to make a smooth purée using an immersion blender.
4. Now, add the pasta, bell pepper, and water. Do not stir after adding pasta. Cover the instant pot with a lid, set the valve to SEALING position. Cook on manual or pressure cook (high pressure) for 5 minutes. After it's done cooking, let the pressure release naturally for 5 minutes and after that, quickly release the pressure.
5. When the pin drops, open the lid and stir everything. Press the saute mode. After that, add cream, cilantro, cherry tomatoes, and sauté for 3-4 minutes. Serve makhani pasta hot!

RECIPE NOTES

1. To make paneer makhani pasta, add paneer cubes to the makhani gravy sauce. You can also toss cooked pasta with butter paneer.
2. This is a vegetarian makhani pasta recipe, but you can also make chicken makhani pasta by swapping vegetables with shredded chicken.
3. I have added bell pepper and cherry tomatoes to this makhani sauce. Adding vegetables is optional, so if you don't want any vegetables then feel free to omit them.
4. I added vegetables directly to the gravy, but can also toss the vegetables in butter before adding the makhani sauce to the pan
5. I have used both oil and butter for making makhani sauce. However, if you only want to use the butter then replace oil with the same amount of butter.