Makhani Sauce Pasta with Paneer

Ingredients

• 200 g Pasta (penne or fettuccine)
• 150 g Paneer, cut into cubes
• 4 medium Tomatoes, chopped
• 15 g Cashews, soaked
• 3 tbsp Butter
• 1/4 cup Heavy cream
• 1 tbsp Ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 1/2 tsp Garam masala
• 1 tsp Kasuri methi (dried fenugreek leaves)
• 1/2 tsp Sugar
• to taste Salt
• 2 tbsp Fresh cilantro, chopped(optional)
• 1 tbsp Oil

Instructions

1. 1

   Prep: Soak cashews in warm water for 15 minutes. Chop tomatoes, cube the paneer, and measure out all spices (about 10 minutes of active prep).

2. 2

   Boil the pasta in salted water according to package directions until al dente. Drain, toss with a little oil, and set aside.

3. 3

   Heat 1 tbsp butter in a pan and char the paneer cubes on medium-high heat until golden on all sides, about 5-6 minutes. Set aside.

4. 4

   In the same pan, add remaining butter and sauté ginger-garlic paste for 30 seconds. Add chopped tomatoes, salt, and 1/2 cup water. Cover and cook for 15 minutes until tomatoes are completely soft.

5. 5

   Blend the cooked tomato mixture with the soaked cashews into a smooth gravy. Return to the pan and simmer for 10 minutes, stirring occasionally, until it thickens and darkens.

6. 6

   Stir in Kashmiri chili powder, garam masala, and sugar. Simmer 3 minutes, then add heavy cream and crushed kasuri methi. Cook 2 more minutes.

7. 7

   Toss the cooked pasta into the makhani gravy, adding a splash of pasta water if needed to loosen the sauce. Fold in the charred paneer gently.

8. 8

   Rest 2 minutes off heat, garnish with cilantro, and serve hot.