Directions
For Makhni Sauce
- Butter – 2tbsp
- Bayleaf – 1no
- Cinnamon – 1stick
- Cardamom – 3nos
- Black cardamom – 1no
- Cloves – 3nos
- Garlic cloves – 6-8 nos
- Ginger – 1 small piece
- Green chillies – 2 nos
- Onion sliced – ½ cup
- Tomato diced – 4 cups
- Cashew nuts – 12nos
- Kashmiri chilli powder – 1 tbsp
- Salt – to taste
- Water – 1 cup
For pasta
- Water – 2lts
- Spaghetti – 150gms
- Salt – generous pinch
- Olive oil – 1tbsp
Finishing
- Butter – 3tbsp
- Ginger chopped – 2tsp
- Green chilli slit – 1no
- Kashmiri chilli powder – 1tsp
- Makhni Sauce
- Salt – to taste
- Boiled Spaghetti
- Kasoori methi – 1tsp
- Cream – 2tbsp
- Mozarella cheese (grated) – handful
- Coriander chopped – handful
Steps
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1
Done
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In a deep pan add all the ingredients mentioned under “For Makhni Sauce”. Bring to a boil, then cover and cook for 25mins.Turn off the heat and remove the bayleaf, black cardamom and cinnamon. Now let it cool a bit and then grind it into a fine puree, strain and keep aside. |
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2
Done
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In a separate pan melt butter add ginger, green chilli add stir for a minute. Add chilli powder, stir and add the curry. Cook for 5-10minutes and add salt. |
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3
Done
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Add the boiled spaghetti and masoori methi powder. Turn off the heat and add cream and sliced mozzarella cheese. Stir and plate it. Add sliced mozzarella cheese slices on top with chopped coriander. |
