Makhani Masala Pasta - Indian Fusion Pasta Recipe
Creamy, flavorful and easy to make! This Makhani Masala Pasta combines pasta, vegetables, tomato sauce, onion-cashew paste, Indian spices and cream for an easy vegetarian weeknight dinner. A delicious Indian fusion pasta recipe made with simple ingredients.
Servings: 6 cups
Calories: 229kcal
Cost: $5
Ingredients
- 1 Tablespoon cooking oil I used olive oil
- 1 (8 oz) box pasta
- 1 (14.5 oz) can tomato sauce
- 2 cup mixed vegetables I used frozen mix veggie mix
- 3-4 cloves garlic minced
- 1 inch ginger minced
- 1 medium sweet onion make a paste by blending it with water
- ¼ teaspoon cardamom powder
- ½ teaspoon garam masala
- ½ teaspoon red chili powder adjust per taste
- ½ teaspoon salt or to taste
- ½ cup cashews make a paste by blending in ½ cup water
- 1 teaspoon Kasuri Methi rub on the palm before adding, dried fenugreek leaves
Optional garnishes
- freshly ground black pepper
- 1 Tablespoon chopped cilantro for garnish
Instructions
INSTANT POT INSTRUCTIONS
- Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the minced garlic and ginger and onion paste. Sprinkle some salt. Sauté for 2 to 3 minutes.
- Add tomato puree, veggies, cardamom powder, garam masala, red chili powder. Mix well and let it cook for few minutes till the sauce starts to thicken.
- Add the water and de-glaze the pot. Make sure there's nothing stuck at the bottom.
- Add the pasta. Close the pot with its lid. Valve at SEALING. Press the MANUAL or PRESSURE COOK button and cook on high pressure for 5 minutes.
- After it's done cooking, let the pressure release naturally for 5 minutes and then quick release the pressure. Open the lid.
- Add the cashew paste. Rub the kasuri methi on your palm and add it in the sauce. Let the pasta simmer for 2 minutes. Sprinkle chopped cilantro. For additional flavor, drizzle some coconut cream on top. Sprinkle freshly ground black pepper, cardamom powder and garam masala on top before serving. Serve warm.
Stove Top Instructions
- Prepare pasta according to the package instructions. Once boiled and ready, save a cup of pasta water. Drain rest of the water and set it aside.
- Heat a pan on medium heat and once hot, add oil to it. Then add minced garlic and ginger and onion paste. Sprinkle some salt. Cook for 2 to 3 minutes.
- Then add tomato sauce, mix veggies, cardamom powder, garam masala and red chili powder. Stir well and cook for 2 to 3 minutes.
- Add the cashew paste and mix. Add in the boiled pasta and mix well. Gradually add saved warm pasta water if the sauce looks very thick. Adjust the seasoning. Let the sauce coat the pasta fully.
- Rub some kasuri methi on your palm and sprinkle it over. Turn off heat. Optionally drizzle some coconut cream on top. Sprinkle freshly ground black pepper, cardamom powder, garam masala over the pasta just before serving. Garnish with fresh chopped cilantro and serve warm.
Notes
For perfectly cooked pasta in Instant pot :
Choose half the time mentioned on the pasta box minus 1 minute. Usually it is 4-5 minutes.
You can use Marinara Sauce, tomato puree, tomato sauce or blend 3 red tomatoes in ½ cup water for the sauce.
Tips for picky eaters:
Most all kids love pasta. They feel special when you have some interesting meal especially for them. Plus it's a great way to include full serving of veggies in their diet. You can puree the vegetables and use them along with tomato sauce.
Nutrition
Serving: 1cup | Calories: 229kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Fiber: 5g | Sugar: 6g