Pasta and veggies in paneer makhani sauce

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Ingredients:-

  1. Pasta (any shape) – 1.75 cups
  2. Olive oil – 2 tbsps.
  3. Onion – 2 medium (thinly sliced)
  4. Broccoli – 1 cup, cut into bite size florets
  5. Carrot – 1 medium( chopped)
  6. Yellow bell pepper – 1 small, cut into small cubes
  7. Red bell pepper – 1 small, cut into small cubes
  8. Green bell pepper – 1 small, cut into small cubes
  9. Salt and pepper powder – to taste

For the makhani sauce:-

  1. Olive oil – 2 tbsps.
  2. Cinnamon – 2″ piece
  3. Cloves – 2 numbers
  4. Green cardamom – 2 numbers
  5. Bayleaf – 1 number
  6. Ginger and garlic paste – 1 tbsp.
  7. Kashmiri chilly powder – 1 tsp.
  8. Coriander powder – 1 heaping tsp.
  9. Cumin powder – 1/2 tsp.
  10. Fresh tomato puree – 3 cups, strained
  11. Cilantro – 1/4 cup, finely chopped
  12. Garam masala powder – 1 tsp.
  13. Sugar – 1 tbsp. or as needed
  14. Cooking cream – 11/4 cup
  15. Kasoor methi (roasted and ground) – 1/2 tsp.
  16. Paneer – 1/2 cup, crumbled/grated

Method:-

  1. Cook the pasta till Al dante adding enough salt. Drain all the water from the pasta & keep aside.
  2. For the makhani sauce, heat the olive oil & add all the whole spices. Stir in the ginger garlic paste and fry till you get a nice aroma. Add the kashmiri chilly, cumin & coriander powders & cook for a minute on low heat. Add the tomato puree, cilantro and enough salt. Cook for 15 minutes or till the oil starts to seperate. Add garam masala powder, sugar, cream, kasoori methi & grated paneer. Bring to a slow boil & switch off heat.
  3. In a seperate pan, heat olive oil & add the thinly sliced onions. Cook till the onions turn almost golden brown in colour. Add the broccoli florets and enough salt & cook on medium high heat for 3 minutes. Stir in the chopped carrots & bell pepper. Cook on medium high heat for 3 more minutes. The veggies should be still crunchy. Add the cooked pasta, salt & pepper powder and toss to mix well.
  4. Add the prepared pasta mixture to the paneer makhani sauce & serve hot.
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