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A white dinner plate full of creamy masala pasta dressed up with cilantro leaves and colorful vegetables. A beautiful red scraf is in the background.
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4.50 from 10 votes

Makhani Masala Pasta Recipe

This Indian masala makhani pasta is flavorful and comforting. This crowd please fusion dish is liked by kids and adults alike.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner
Cuisine: Fusion
Servings: 6 cups
Calories: 229kcal

Ingredients

  • 1 Tablespoon cooking oil I used olive oil
  • 1 8 oz box of pasta
  • 1 14.5 oz can tomato sauce or puree
  • 2 cup chopped mixed vegetables - I used frozen mix veggie mix
  • 3-4 cloves garlic minced
  • 1 inch ginger finely chopped
  • 1 medium yellow onion chopped
  • 1 cup 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 crushed, dried fenugreek leaves
  • 1 Tablespoon chopped cilantro for garnish

Optional garnishes

  • freshly ground black pepper
  • extra cardamom powder and garam masala to sprinkle over the top.

Instructions

INSTANT POT INSTRUCTIONS

  • Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger and onion. Sprinkle some salt. Sauté for 2 to 3 minutes until onions are soft.
  • Add a can of 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. Do NOT stir. 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. Once the silver pin drops,  open the lid, stir everything and press the saute button.
  • Add the cashew paste. Crush kasuri methi on your palm and add it in the sauce. Let the pasta simmer for 2 minutes. Sprinkle chopped cilantro.
  • For additional flavor, 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, drain the water in colander and set it aside.
  • Heat a pan on medium heat and once hot, add oil to it. Then add garlic, ginger and onion. Sprinkle some salt. Cook for 2 to 3 minutes until softened.
  • Then add tomato sauce, veggies, cardamom powder, garam masala and red chili powder. Stir well and cook for 2 to 3 minutes until the raw smell goes away.
  • Add the cashew paste and mix. Add in the boiled pasta and mix well. You may have to add extra warm water if the sauce looks very thick. Adjust the seasoning. Let the pasta heat through. 
  • Crush some kasuri methi on your palm and sprinkle it over. Turn off heat. 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 | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Fiber: 5g | Sugar: 6g