Makhani Pasta


4 cups pasta
1 kg ripe tomato, chopped
7 cloves
7 cardamoms
6-7 green chillies, chopped
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
2 tsp kashmiri chilli powder
1 tsp oil
50 gm butter
2 1/2-3 tbsp plain flour
2 tsp sugar
1 1/2 tsp kasuri methi
1/2- 3/4 cup fresh cream
salt to taste
grated paneer, for garnishing
chopped coriander leaves


  1. Boil water in a deep pan, add pasta, 1 tsp of oil and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  2. In another large pan, add chopped tomatoes, cloves, cardamoms, chopped green chillies, ginger paste, garlic paste, kashmiri chilli powder and salt and cook adding 5 cups of water till mushy.
  3. Then crush it well using blender ( don’t puree) and strain it through a strainer and keep it aside.
  4. Heat butter in a thick bottomed pan and add plain flour and saute till the raw smell disappears on low flame.
  5. Then add tomato mixture ( step 3) and mix well. Add sugar and kasuri methi and mix well.
  6. When it thickens, add fresh cream and mix well. Adjust salt.
  7. Add cooked pasta and mix till well combined and cook for another 2-3 minutes on low flame…
  8. Switch off the flame and garnish with grated paneer and coriander leaves…Serve hot…

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