Spaghetti with Makhani Gravy | Spaghetti with Creamy Tomato-Cashew based Gravy

Sunday, November 06, 2016




Makhani Gravy is what we all are fond of whether it is in Paneer Makhani, Paneer Butter Masala, Butter Chicken or any other dish for that matter. Its creamy, buttery, slightly sweet & tangy and have bust of flavours from the whole spices.



And, Pasta is another food dish which we adore in many forms like Mac n Cheese , Pasta in White Sauce , Pasta in Spicy Arrabiata Sauce, Pesto Sauce and many more. So today I decided to give both these classic dishes a twist and make Pasta in famous Makhani Gravy and the outcome is a very delectable, toothsome and pleasing. Try out this combination to treat your palate and soul.  


Spaghetti with Makhani Gravy

Recipe Cuisine: World Serves: 2-3  
Prep Time:  20-25 Mins  |  Cooking Time: 40 Mins

Ingredients:


For Tomato-Cashew Gravy:
  • Onion । प्याज़ - 2 medium or 1 cup roughly chopped
  • Tomatoes । टमाटर - 4-5 large or 2 cups roughly chopped 
  • Garlic pods । लहसुन - 4 cloves
  • Ginger । अदरक - 2 inches piece
  • Cashews । काजू - 12-15 
  • Green Chillies । हरी मिर्च - 2
  • Dried Kashmiri Red Chillies । सूखी कश्मीरी लाल मिर्च - 3-4
  • Cumin Seeds । जीरा - 1/2 tsp
  • Cloves । लॉंग - 3-4
  • Bay Leaves । तेज़ पत्ता - 2 small
  • Cinnamon Stick । दालचीनी - 1 inch
  • Green Cardamom । इलाइची - 3
  • Black Peppercorns । काली मिर्च - 2
  • Butter । मक्ख़न - 2 tbsp
  • Water । पानी - 1/4th cup
For Boiling Pasta:
  • Spaghetti । पास्ता - 200 gms approx
  • Salt । नमक - 1 tbsp
Final Assembly
  • Butter । मक्ख़न - 2 tbsp
  • Garlic । लहसुन - 2 cloves finely chopped
  • Salt । नमक - to taste
  • Sugar । शक्कर - 1/2 tsp
  • Cream । क्रीम - 3 tbsp
  • Dried Fenugreek Leaves । कस्तूरी मेथी - 1 tbsp
  • Cilantro Leaves । हरा धनिया - few sprigs 
  • Prepared Tomato-Cashew Sauce and boiled Pasta from above steps


Procedure:

For Tomato-Cashew Gravy:
  1. Roughly Chop Garlic, Onions, Ginger, Green Chillies and Tomatoes.
  2. In a Pressure Cooker, heat up 2 tbsp of butter and add Cumin seeds, Bay Leaves, Cinnamon Stick, Cloves, Cardamom and Black Peppercorns. Roast for few seconds. Add Onions and saute till translucent, next add 4 cloves of Garlic, Ginger and Cashews and saute for a minute. 
  3. Add tomatoes, Green and dried Red Chillies. Add 1/4th cup of water and close the lid and take 3-4 whistles.
  4. Once the pressure releases out, let the tomato-onion gravy cool down little bit and then blend it to a smooth paste and strain it twice to make a smooth sauce.

For Boiling Pasta:

  1. Take enough water in a big vessel and bring to a boil. Add salt and Spaghetti and cook till al-dante (just boiled).
For Final Assembly:
  1. In a pan, take 1 tbsp of butter and add chopped Garlic and cook it for few seconds. Next add the Tomato-Cashew gravy and cook for 10 minutes. Add Salt, Sugar, Cream, remaining 1 tbsp of Butter, Dried Fenugreek leaves and Boiled Pasta. Mix well and cook it for 2-3 minutes. Add the finely chopped Cilantro leaves and give it a toss. Switch off the flame and serve hot.











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