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Preparation Time : 10
Cook Time : 20
Total Time : 30
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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