Deal with your tastebuds in desi model: This time with Makhni Pasta

Think about merging your Italian and Indian meals cravings collectively? Doesn’t seem to be a good suggestion? However properly, Chef Kunal Kapur is right here to vary your thoughts. Think about your previous favorite pasta in an excellent tangy and desi sauce that won’t solely deal with your tastebuds, but in addition create a burst of flavours in your mouth.

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Kunal Kapur merged our love for desi flavours and the Italian pasta collectively and created an excellent enjoyable and simple recipe of Makhni Pasta. Check out the recipe right here:

Components:

For Makhani Sauce:

Tomatoes, Diced – 5 cups

Cashew – 12 nos

Ginger – 1 small piece

Onion, Diced – ½ cup

Inexperienced chillies – 3 nos

Inexperienced Cardamom – 3 nos

Garlic – 8 cloves

Kashmiri Mirch Powder – 1 tbsp

Butter – 2 tbsp

Salt – to style

Water – 1 cup

For Ending:

Butter – 2tbsp

Inexperienced chillies – 1 no

Ginger, Chopped – 1 tsp

Fenugreek leaves powder – 1 huge pinch

Sugar/Honey – ½ tsp

Coriander, Chopped – 1 tbsp

Cream – 3-4tbsp

Mozzarella, cubes – ½ cup

For Boiling Pasta:

Penne – 2 cups

Salt – 1 tbsp

Water – 1lt

Technique:

In a stress cooker, add tomatoes, a handful of cashew nuts, some ginger together with roughly diced onions, inexperienced chillies, inexperienced cardamom, garlic, kashmiri chilli powder, butter and salt. Pour water into it and shut the lid. Cook dinner it collectively for one whistle after which proceed to cook dinner it in low flame for 2 extra whistles or at the very least until the tomatoes are mashed. As soon as the tomatoes are correctly cooked, grind it with a hand blender and go it by way of a sieve to take away any seed. In a pan, add some butter, some inexperienced chillies, some chopped ginger and sweat it collectively. Add the freshly ready Makhni sauce to it and convey it to a boil and cook dinner for 3 to 4 minutes in low flame. Individually add pasta to a pan, add water and salt and cook dinner as per the directions given on the packaging. Drain the pasta and add it to the Makhni sauce. Add some dried fenugreek leaves, coriander leaves and a few contemporary cream to the combination. After adjusting the seasoning and steadiness, place the pasta in a bowl and garnish with grated cheese. Serve sizzling.

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