Penne pasta in makhani sauce is an easy and filling dish. Tasty, a good option for weekly meal preparation. Please try and share #siniscollection .

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INGREDIENTS

• 1 cup pasta (penne) boiled and cooked with salt for 7-8 minutes or until soft
• 2 tomato
• 1 small or medium onion
• 4-5 garlic clove
• 3 dry red chillies
• 2-4 tablespoon butter
• 1/4 cup cashews
• 1/4 teaspoon turmeric
• 1 teaspoon red chilly powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 teaspoon oil
• 1/4 teaspoon garam masala
• 2 tablespoon maida (all purpose flour)
• 1 cup milk
• 1/4 cup green capsicum
• 1 tablespoon coriander leaf

PREPARATION

• In a pan heat some butter and add dry red chillies, garlic and roughly chopped onions.
• Once the onions are golden brown add roughly chopped tomatoes and cook until soft.
• Now add spices (red chilly powder, coriander powder and garam masala) ,cashews and salt. Mix well and cook for a minute.
• Add 1 cup of water and cook for another 10 minutes. Off the flame and let the mixture cool.
• In a blender, add the tomato mixture to make a smooth paste.
• In a thick bottom pan heat some butter, add all purpose flour (maida) and fry for 1 minute.
• Lower the flame and add 1 cup of milk. Keep stirring continuously until the sauce is thick. Once the sauce is thick, add the tomato paste and keep stirring until the sauce starts boiling.
• Finally add boiled pasta, chopped capsicum and coriander leaf.
• Adjust sauce with salt, black pepper and water if needed.
• Serve pasta hot and enjoy 🙂 .

Sini R Praveen

Penne Pasta In Makhani Sauce - Indian Pasta

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 2

Course: Main Course

Cuisine: Indian, Italian

Ingredients Method

Ingredients

  

• 1 cup penne pasta cooked
• 2 to mato
• 1 small or medium onion
• 4-5 garlic clove
• 3 dry red chillies
• 2-4 tablespoon butter
• 1/4 cup cashews
• 1/4 teaspoon turmeric
• 1 teaspoon red chilly powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 teaspoon oil
• 1/4 teaspoon garam masala
• 2 tablespoon maida all purpose flour
• 1 cup milk
• 1/4 cup green capsicum
• 1 tablespoon coriander leaf

Method

 

1. In a pan heat some butter and add dry red chillies, garlic and roughly chopped onions.
2. Once the onions are golden brown add roughly chopped tomatoes and cook until soft.
3. Now add spices (red chilly powder, coriander powder and garam masala) ,cashews and salt. Mix well and cook for a minute.
4. Add 1 cup of water and cook for another 10 minutes. Off the flame and let the mixture cool.
5. In a blender, add the tomato mixture to make a smooth paste.
6. In a thick bottom pan heat some butter, add all purpose flour (maida) and fry for 1 minute.
7. Lower the flame and add 1 cup of milk. Keep stirring continuously until the milk is thick. Once the milk is thick add the tomato paste and keep stirring until the sauce starts boiling.
8. Finally add boiled pasta, chopped capsicum and coriander leaf.
9. Adjust sauce with salt, black pepper and water if needed.
10. Serve pasta in makhani sauce hot.