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Desi Pasta Recipe

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Adjust Servings:
For Makhani Sauce
5 cups Tomato chopped
12 nos Cashewnuts
1 small piece Ginger slices
½ cup Onion small diced
3 nos Green chillies
3 nos Green Cardamom
8 cloves Garlic chopped
1 tbsp Kashmiri Mirch Powder
2 tbsp Butter
to taste Salt
1 cup Water
For Finishing
2tbsp Butter
1 no Green chillies
1 tsp Ginger chopped
1 big pinch Kasoori methi powder
½ tsp Sugar
1 tbsp Coriander chopped
3-4tbsp Cream
½ cup Mozzarella Grated
For Boiling Pasta
2 cups Penne
1 tbsp Salt
1lt Water
Tadka Pasta
2 cups Macaroni Pasta
1 tbsp Salt
1lt Water
3 tbsp Oil
handful Peanuts
1 pinch Heeng (asafoetida)
2 nos Dry red chillies
2 tsp Mustard seeds
1 tsp Cumin
1 no Green chillies
8-10 Curry Leaves
½ cup Onion chopped
½ tsp Turmeric (fresh)
to taste Salt
2 tbsp Coriander chopped
1½ tsp Lemon juice
1 tsp Sugar
Masala Mac n Cheese
1½ tbsp Oil
1½ tbsp Butter
1½ tsp Garlic chopped
1½ tsp Ginger chopped
½ tsp Green chillies
1½ tsp Onion chopped
½ tsp Turmeric
1 tsp Chilli powder
2tsp Coriander powder
1 tbsp Flour (all purpose)
½ cup Tomato chopped
¼ cup Corn Niblets
to taste Salt
½ cup Milk
2 cups Macaroni Pasta
2cups Water
2 tbsp Green Peppers Chopped
a pinch Methi dana (fenugreek)
handful Coriander chopped
a dash Water
½ cup Cheddar Cheese Grated

Desi Pasta Recipe

Makhni Pasta | Tadka Pasta | Masala Mac n Cheese

Quick pasta recipes with Indian Flavours.

  • 1hr 20mins
  • Serves 2
  • Easy


  • For Makhani Sauce

  • For Finishing

  • For Boiling Pasta

  • Tadka Pasta

  • Masala Mac n Cheese




For Makhani pasta

To a pressure cooker, add roughly diced tomatoes, a handful of cashew nuts, some ginger along with roughly diced onions, green chillies, green cardamom, garlic, kashmiri chilli powder, butter and salt. Add water to it and cover it with the lid. Give it one whistle in high flame and then cook on low flame for 2 whistles or till tomatoes are mashed.

Once the tomatoes are done, grind it with a hand blender and sieve it well to remove any seeds and skin.
In a pan, add some butter, some green chillies, some chopped ginger, sweat it well. Now add the makhani sauce to it. Bring it to boil and then simmer it on a low flame for 3 to 4 mins.


Add pasta to a pan with boiling water, add a generous amount of salt and give it a mix and let it boil according the instructions on the packaging or for 7-8 min. Drain the pasta and add it directly to the sauce. Mix it well.

To finish, add some dried fenugreek leaves, coriander leaves and some fresh cream. Adjust seasoning and balance. Turn the gas off and the pasta is ready. Plate in a pasta bowl and garnish with grated cheese. Serve Makhni pasta hot.


For Tadka Pasta

Add pasta to a pan with boiling water, add some salt, give it one quick stir and let it boil. While the pasta is boiling add oil to a fresh pan and add peanuts (optional). Lightly roast them, till they begin cracking, and take them out on a plate.

To the same pan add asafoetida, some dried red chillies and mustard seeds, let them crackle. Add some cumin and some green chillies. Finally, add curry leaves and onions and cook them till for 2 mins on low heat.

In the meantime check if the pasta is ready (should take 6-8mins), drain the water out of pasta and keep it ready.

To the sweating onions add some turmeric, salt & toss them together. Add the pasta to it & give this a nice toss, using a spatula simply lift and drop the pasta so that it does not break.

Add the peanuts, also add some fresh coriander leaves, and finish with some lemon juice, you can also add some sugar to give it a sweet taste. It’s now ready to be plated. Serve Tadka pasta hot.


For Masala Mac and Cheese

To a hot pan add some oil and butter. Once the butter melts, add chopped garlic, chopped ginger, and green chillies. Give this a quick stir and add chopped onions, cook this on a low flame to sweat the onions, and now add the turmeric, red chilli powder, coriander powder and a spoonful of all-purpose flour.

Stir and cook till the raw aroma of the flour is gone. Increase the flame and add the tomato, corn and salt. Once it cooks, add milk to it. Bring the milk to a simmer and then add in the raw pasta, stir to mix add the water. Cook till the pasta becomes soft and tender.

Add some chopped capsicum, fenugreek leaves and chopped coriander at the end. Mix it well and add in the grated mozzarella cheese. The pasta is now ready to be plated. Serve masala mac n cheese pasta hot.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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