Makhani Sauce Pasta, a scrumptious Indian fusion pasta cooked in a vegetarian makhani gravy sauce with cream and herbs, is quite an outburst of Over the years the well-known Indian makhani gravy has grown to be the favourite for food enthusiasts all around the Globeworld. The word ‘Makhani’ defines – rich, smooth, creamy, orange colour Indian sauce with a bare candy taste first came to picture in the 1950s at a famous restaurant in Delhi, and since then this gravy has travelled with Indians to every corner of the world. I guess, by now you are interested in this Makhani dish with an Italian twist or shall we say a makhani twist to Italian pasta. 😊 

You can have this flavourful dish in just under 30 minutes from scratch.

How to make Makhani Sauce Pasta:-

1. 1. Heat Olive oil in a pan. Add onion, ginger, garlic, and green chilli, Saute until they get translucent.
2. Add tomatoes and cashews, cook until soft. Turn off the flame and let it cool down.
3. After cooling, add it to a blender and blend it to make a smooth paste.
4. Boil pasta with a pinch of salt, pro tip- Replace All-purpose flour pasta with granulated wheat pasta to not so desirable gluten from your dish.
5. While pasta is boiling, heat butter in a pan. Add the paste, coriander powder, Kashmiri red chilli powder and salt. Mix and cook covered on a medium flame for 
   6. Add crushed dried fenugreek leaves and garam masala powder. Mix and cook for a min
   7. Add cream, Real cheese, Mix and cook for about 2 mins
   8. Strain the pasta and add to the sauce, mix well. Your Makhani Pasta is ready, Garnish and Serve hot!!!

Now it is time to uplift the flavours.

For Garnishing, we recommend Naturesmith’s oregano seasoning and Chilli flakes, the most authentic herbs you can lay your hands on. 

But Why not garnish with Naturesmith’s oregano seasoning and Chilli flakes?