Makhani pasta

Trust me; I never knew pasta with Indian flavors existed. Like me, you would love its unique blended flavors of makhani pasta upon first taste. Indian makhani sauce is famous worldwide for its creamy, rich, smooth texture with spicy-slightly sweet flavors.

“Makhani pasta” is a fusion of classic Indian and delicious Italian cuisine. Indian-style spicy pasta sauce is tossed into Italian creamy sauce. The creamy, buttery sauce of this pasta tastes heavenly. It is a whole meal with a blend of healthy veggies. 

This creamy-textured homemade pasta recipe will make you forget the nearby Indian restaurant for your favorite food. It will surely going to be a new family dinner recipe. 

What is makhani pasta?

Makhani pasta is an Indo-Italian pasta dish that blends Italian pasta flavors with Indian vegetarian creamy sauce. This buttery-soft pasta dissolves on the tongue and tastes above the world. You can make it in a pan or instant pot.

What is Makhani sauce made of?

Makhani” means rich, buttery and creamy. So, makhani gravy sauce consists of butter and cream. This Indian sauce has a spicy-sweet taste and creamy, orangish-colored with a smooth textured.

Makhani sauce is prepared by sautéing onion, tomato, ginger, garlic, and a few spices like garam masala, coriander, and red chili powder.

Let’s start with making Makhani sauce.

Ingredients for Makhani sauce:

Indian Makhani gravy or makhani sauce is made with essential ingredients and is readily available at home.

Oil(olive/vegetable)1 tablespoon
Onion2-3 chopped
Tomatoes 2 chopped
Black pepper1 teaspoon
Chilli flakes1 teaspoon
Mixed herbs1 tablespoon
Kashmiri red chili powder1 teaspoon
Turmeric Powder1/2 teaspoon
Salt1 tablespoon/ according to taste
garlic paste 1 tablespoon
milk/cream1/2 cup-2 tablespoons(respectively)


1. Take a wok, cook chopped onions and tomatoes on medium flame in oil until light brown.

2. Then set aside cooked veggies for cool down.

3. Blend well-cooled onions and tomatoes in a food processor until make a smooth paste.

4. Again, add oil and 1 tbsp of Garlic paste in the same wok. saute’ for 1-2 minutes

5. Pour smooth onions and tomato paste into the wok to cook further,

6. Now add salt, turmeric powder, red chili powder, black pepper, and mix herbs while cooking. Mix well.

7. For perfect flavors, Cook this paste for 10 minutes at low to medium flame. If gravy sticks to the wok, add a few drops of water.

8. Add ½ cup of milk and two tablespoons of cream for a buttery flavor.

9. Cook for a few minutes, then turn off the stove.

The yum-yum creamy makhani sauce is ready.

Optional add-ons: 

Add sauté veggies: sautéed veggies like (diced cut) onions and capsicum can make your sauce more flavorful. Add these veggies after adding milk/cream.

Do you know? You can add your favorite protein like chicken or shrimp to this pasta with colorful, healthy veggies. Check out the best options just by clicking.

For vegan makhani pasta: For vegan makhani pasta, use coconut or cashew cream for a creamy, delightful feel.

How to make makhani pasta:

Pasta: any fine-quality or whole-wheat pasta of your choice can be used. I used penne pasta because it works best with makhani sauce.

Cook pasta: cook pasta according to packaging instructions, or you can seek help for boiling pasta. How to cook perfect al-dante pasta?

Tossing: pour makhani sauce on boiled pasta and toss them together. 

Garnishing(optional): after a good stir, garnish with freshly chopped parsley leaves or oregano.

Yummy-mouthwatering makhani pasta is ready. Serve hot!

Why you should try this pasta:

Try this pasta because:

  • It is simple and easy to cook
  • It is creamy and flavourful
  • Is instant to make
  • It can be customized with vegetables or meat
  • It can be cooked on the stove or in the instant pot
  • It can also be made vegan
  • Has a unique, creamy, and delicious taste.
  • Is freezer friendly

Frequently asked questions

What is makhani sauce made of?

Makhani sauce is prepared by sautéing onion, tomato, ginger, garlic, and a few spices like garam masala, coriander, and red chili powder. Milk and fresh creams are added with blended sautéed veggies to make its creamy and buttery texture. 

How long does makhani sauce last in the fridge?

Before storing, add some more butter to the makhani sauce and mix well. You can store cooled makhani sauce in air-tight glass jars in the fridge for 2-3 days or freeze it for 2-3 months.

Is makhani masala spicy?

Makhani gravy is a popular, spicy-sweet Indian butter dish that can be used in different recipes. Red Kashmiri chili powder in makhani masala gives your dish a red color. Without making it fiery spicy.

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