Ingredients
2 tbsp butter or olive oil
1 Cup onion, finely chopped
1 Cup tomato, canned or diced
1 tsp ginger and garlic paste
1 tsp Pranati Red Chilli Powder or paprika
½ tsp Pranati Turmeric Powder
Salt to taste
½ Cup tomato sauce or ketchup
2 Cups penne pasta
½ Cup heavy cream
1 tsp oregano
2 tbsp fresh parsley
Instructions
- Boil 6 cups of water with salt in a saucepan. Once the water starts boiling add pasta. Stir and cook pasta until al dente or cooked as per your preference.
- Drain water and transfer pasta to a colander. Rinse with water to stop the cooking process and remove starch. Keep it aside.
- To make the makhani sauce, heat butter in a stir-fry pan. Once butter is melted, add chopped onion and saute over low heat for 5 – 6 minutes to caramelize it.
- Next, add ginger-garlic paste, chopped tomato, salt, red chilli, turmeric, and mix. Cook over low heat till tomatoes are soft and mushy. This usually takes 5 – 6 minutes.
- Once tomatoes are cooked, add tomato sauce, stir to combine, cook for 1 minute, and turn off the heat. Allow the masala to cool down a bit and blend into a smooth sauce. Use little water or milk if required to get a smooth consistency.
- Transfer makhani sauce back to the same pan. Add cream, oregano, chilli flakes, cooked pasta, and fresh herbs. Stir to combine. Allow the pasta to simmer over low heat for 3 – 5 minutes to absorb the flavours of the sauce. Turn off the heat.
- Garnish makhani sauce pasta with fresh herbs.
- Serve makhani sauce pasta with the bread of choice.
