Makhani Pasta Recipe

Makhani Pasta Recipe

Let us get started with this very exciting recipe for some Makhani pasta!

Makhani pasta, I think it is definitely not the most heard pasta sauce and definitely not a traditional one. Although with time a lot of restaurants are coming up with menus in which they have infused Italian and Indian Cuisine. And with time Makhani Pasta Recipe is one of those dishes which is gaining a lot of popularity among Indians.

I generally love to talk about the history and the origin of a dish. Because that way I learn a lot and I share everything with you guys whatever I get know. But in this case, we can’t really go back and trace its origin because of its a very contemporary dish. 

Although I can definitely tell you a little more about makhani sauce here. 

So let’s talk about the Makhani sauce we will be making for this pasta.

As you already know that Makhani is a traditional Indian gravy. It is one of the mother gravies from Indian cuisine. I cannot tell you where it actually originated. But a lot of people say that Makhani originated in a restaurant named Moti Mahal in old Delhi. 

Moti Mahal is a very historical restaurant and if you are in Delhi some time do visit. It has some of the best food in Delhi. It’s one of those historical restaurants were a lot of popular dishes were created.

Popular dishes like Dal Makhani and Butter chicken. I think those two dishes are enough to establish the significance of this restaurant. Because they literally rule every restaurant menu!

How do we prepare Makhani sauce for Makhani Pasta Recipe? 

Makhani sauce

It’s a very easy process, and since we are not going for the authentic Makhani gravy here. It becomes even easier.

For Makhani pasta we would just need a basic Makhani gravy so that we get the same taste and we will just make sure that we add the same flavourings and thicken the sauce with some roux. 

I don’t want to go too deep into what is a roux, but I guess we all have made the white pasta sauce and it is pretty much the same how we combine flour and butter. An equal quantity of flour and butter cook together is known as the roux

You will start with sauteing some roughly chopped onions, tomatoes, and a little bit of ginger, and garlic, and some mustard oil. We will be using mustard oil and not vegetable oil because we need that authentic Makhani flavour and that’s why I will be using some mustard oil.

onion tomato saute

After you saute that for a while make sure that you also add a little bit of salt so that the cooking process becomes a little fast. Once you think it’s partially cooked just take it into a blender and blend into a fine puree. 

After you blend it please do make sure you sieve the puree. Although makhani gravy is already ver smooth in texture we are going for an even smoother and velvety texture.

Know your puree is ready, and we need to make the blond roux. So in a non-stick pan take equal quantities of butter and refined flour and cook them until it forms a sandy texture. Once you are there now, it’s time to gradually add the puree and keep whisking. While you add the makhani puree make sure you keep mixing it so that you don’t end up with lumps later on.

Once everything is well combined now it’s time to add the flavourings like garam Masala, Kashmiri chilli powder, and roasted Kasuri methi powder. 

Also in the restaurants, the cook’s do tend to add some MSG in Makhani gravy. If you feel you need a little extra umami in your Makhani sauce so you can definitely add it.

The Pasta

This is the part of the recipe where you can get very creative and even make some fresh pasta from scratch. I have the fresh pasta recipe for you as well so do make sure to check it out in my blog. Click here for fresh pasta recipe!

But I used some macaroni for this recipe. That is because I have a lot of macaroni stocked in my pantry during this lockdown. But feel free to add any kind of pasta that you like, let it be penne or fusilli. 

Always salt your pasta water generously so that your pasta ends up soaking some of the salt and it has a good amount of seasoning. There is no hard and fast rule of adding salt your pasta water. But you can add about one teaspoon of salt for every 150 ml. 

Never add pasta to cold water. Wait for it to come to a rolling boil and then add your pasta. Immediately stir the pasta at least once so that it doesn’t stick to the bottom of the pan. 

Now if you’re making fresh pasta it should take about 4 minutes to cook it. but if you going for store-bought readymade pasta it takes exactly about 8 minutes to boil it till al-dente. Never over boy your pasta because when you add it to the sauce your sauce becomes very gloopy. 

The Vegetables 

Makhani Pasta Recipe Vegetables

We can use all the pasta vegetables that we normally use in any pasta dish. Vegetables like corn, bell peppers, mushroom, carrots, broccoli, etc. I have used some corn, capsicum, and carrots for this recipe and we have a rich sauce made out of tomatoes and onions already for the Makhani Pasta Recipe. 

So that pretty much makes it a very healthy sauce and without a doubt, you can make it for your kids and I bet they would love it too.

There is only one thing we have to make sure that is basically to parboil your vegetables before adding them to the sauce. I am pretty sure nobody likes to cook the vegetables for long after adding to the sauce. So it is very important that you parboil the vegetables. 

Although all vegetables do not need to be cooked for example bell peppers or mushrooms. But vegetables like corn, carrots, and, broccoli need to be boiled before we add them to the sauce. 

Finishing the pasta

It has always been a very important and crucial part to finish a Makhani gravy and in this case since we are making a Makhani pasta. We have to make sure that we finish it the proper way. That basically means that always add your fresh cream towards the end and always add some roasted Kasuri methi powder.

There is one thing I need to mention before we start with the recipe. I didn’t add any cheese in this recipe but feel free to add some parmesan cheese or cheddar cheese. I didn’t add cheese because it’s already very rich sauce with butter and it’s thick enough with the flour and also we add a lot of fresh creams but again it’s completely up to you if you want you can definitely add some cheese.

So without any further delay let’s started with the recipe.

Yield: 2

Makhani Pasta

Makhani Pasta Recipe

Makhani pasta, I think it is definitely not the most heard pasta sauce and definitely not a traditional one. Although with time a lot of restaurants are coming up with menus in which they have infused Italian and Indian Cuisine. And with time Makhani pasta is one of those dishes which is gaining a lot of popularity among Indians.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


For the Makhani sauce

  • 10 ml of Mustard oil
  • 2 large Tomatoes
  • 2 medium Onions
  • 5 cloves of Garlic
  • 3 inch Ginger
  • Salt as required
  • 50 g of butter
  • 25 g Flour
  • 1 tspn MSG (optional)
  • 50 g Fresh cream
  • 1 tspn Roasted Kasuri methi powder
  • 1 tspn garam Masala
  • 1 tbsp Kashmiri chilli powder

For the Vegetables

  • One big carrot
  • 1 cup Corn
  • 1 large Capsicum
  • 200-gram Macaroni (feel free to use your choice of pasta)


  1. So the first thing you have to do is start with the sauce. For that in a saucepan take 10 ml mustard oil, and start sauteing your ginger, garlic, tomatoes, and onions. Roughly chop everything and start cooking, it doesn't need to be finely chopped.onion tomato saute
  2. Add some salt according to your taste and then cook until mashy. Then grind it into a fine puree.
  3. In the same saucepan take butter and flour and start whisking. Cook butter and flour until it forms a Sandy texture or blond in colour.
  4. Once that happens to add the makhani puree that you made earlier and start whisking so that lumps don’t form.
  5. Once everything is well incorporated now it's time to add your garam masala, Kashmiri red chilli powder, and MSG if you want.Makhani sauce
  6. So while you make the sauce on the side make sure that you have already parboiled and cut your vegetables. You don't need to blanch the capsicum but do blanch the carrots and corn. Once that is done add the vegetables to your sauce and cook them for 5 minutesonion tomato saute
  7. In a separate saucepan boil enough water to cook pasta and also add a generous amount of salt.
  8. If it is ready-made pasta it will take around 8 minutes to cook and if you make some fresh pasta it should take about 4 minutes.
  9. Once the pasta is cooked don't throw away the past water, please save it. After straining the pasta add it to your sauce and also add 2 tablespoons of pasta water.
  10. Now combine everything and once you think that everything is cooked and it's ready and that should take about 2-3 minutes. Add your roasted Kasuri methi powder and fresh cream and just cook it for another minute and its ready.
  11. Also as I said if you like cheese please feel free to add some although I didn't add in this recipe. 


  • Always make sure that you cook pasta till its 90% done and the rest 10% should be done in the sauce.
  • Make sure that your flour and butter is cooked properly so that you don't get RAW flour taste in the sauce. 
  • Keep whisking the sauce when you are adding the Makhani puree to the flour and butter otherwise, you might end up with lumps.
  • Even if you end up with any lamps by mistake you can always strain the sauce and you'll be alright. 

Nutrition Information



Serving Size


Amount Per Serving Calories 724Total Fat 41gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 17gCholesterol 84mgSodium 590mgCarbohydrates 83gFiber 11gSugar 16gProtein 15g

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