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Makhani Macaroni Pasta
Binjal Pandya

Makhani Macaroni Pasta

Makhani Macaroni Pasta is a delightful fusion of Indian and Italian cuisines, offering a perfect harmony of bold flavors and creamy textures. This dish takes the comforting familiarity of pasta and elevates it with a luxurious, aromatic sauce that is rich, smooth, and utterly indulgent.
It's the ideal choice for those who enjoy experimenting with global flavors and love dishes that bring a touch of sophistication to the table. Whether you're hosting a dinner party or looking for a comforting meal to enjoy with family, this pasta is sure to impress with its vibrant taste and irresistible appeal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 -4
Course: Brunch
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • For Pasta
  • 1 package or 2-3 cups of Elbow Pasta/Macaroni
  • ¼ tsp Salt
  • 1-2 tsp Olive Oil
  • For Makhani Sauce
  • 2 tbsp Butter
  • 1 tsp Cumin Seeds
  • 1 Bay Leaf
  • 2 Big Black Cardamoms
  • ½ inch Cinnamon Stick
  • 4-5 Garlic Cloves
  • 1 inch Chopped Ginger
  • 5-6 Cashew Nuts
  • 2-3 Dry Whole Kashmiri Chilies
  • 1 Large Onion Roughly Chopped
  • 1 Large Tomato Roughly Chopped
  • 1-2 tsp Melon Seeds optional
  • 1 tsp Salt
  • 1 tsp Coriander Powder
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tsp Kasuri Methi/Dried Fenugreek Leaves
  • 2-3 Sprigs of Fresh Coriander Leaves with Stalk
  • Other Ingredients
  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 1-2 tsp Minced Garlic
  • ¼ tsp Kashmiri Chili Powder
  • 2-3 tbsp Fresh Whipping Cream/Malai
  • Salt to taste
  • 1 tsp Sugar optional
  • 1 tsp Italian Seasoning
  • 1 tsp Red Pepper Flakes
  • ¼ cup Shredded Parmesan Cheese
  • 3-4 Basil Leaves Chopped

Method
 

  1. For Pasta
  2. Boil water in a large pot. Once boiling, add salt and olive oil.
  3. Add the pasta and cook until al dente or according to the package instructions.
  4. Drain the cooked pasta and set aside. Reserve the strained pasta water for later use.
  5. For Makhani Sauce
  6. Heat butter in a pan. Once melted, add cumin seeds and let them crackle. Add the bay leaf, black cardamom, and cinnamon, roast briefly.
  7. Add garlic, ginger, cashew nuts, and dry chilies, cooking until slightly golden brown.
  8. Add chopped onion and sautee until soft and translucent. Then, add tomato and melon seeds; stir and cook.
  9. Pour in ½ cup of reserved pasta water and simmer until the mixture becomes soft.
  10. Stir in chili powder, garam masala, coriander powder, kasuri methi, and salt. Mix well.
  11. Add coriander leaves, let the mixture cool, and blend in a blender jar until smooth.
  12. Process
  13. Heat butter and olive oil in a large pan. Add minced garlic and sautee until golden brown.
  14. Stir in chili powder and cook briefly until aromatic. Add the prepared sauce and 1 cup of reserved pasta water.
  15. Bring to a gentle boil, then add fresh cream. Mix and cook on low flame.
  16. Fold in the cooked pasta, then season with sugar, Italian seasoning, red chili flakes, and salt. Combine thoroughly.
  17. Sprinkle shredded Parmesan cheese on top, garnish with chopped basil, and cover with a lid. Cook on low flame for 3-4 minutes until the cheese melts slightly.
  18. Serve hot, garnished with extra cheese if desired, alongside buttery bread and salad.

Notes

  • Reserve Pasta Water: Always save some pasta water, it helps adjust the sauce's consistency and enhances flavor.
  • Sautee Spices Properly: Ensure the spices and aromatics are cooked well to develop deep, authentic flavors in the sauce.
  • Blend Smoothly: Blend the makhani sauce to a fine paste for a creamy and rich texture. Strain it if necessary to remove any bits.
  • Don't Overcook Pasta: Cook the pasta until al dente as it will soften further when combined with the sauce.
  • Use Fresh Ingredients: Fresh cream, basil, and Parmesan cheese make a huge difference in the flavor and presentation.