Makhani Sauce Pasta is a delicious Indian-style fusion pasta recipe. Pasta cooked in a vegetarian makhani gravy sauce with cream and herbs is a delicious combination. Be sure to watch the video!
The Indian Makhani Sauce
Over the years, the famous Indian makhani gravy has become the favourite of food lovers all over the World. The word ‘Makhani’ defines – rich, smooth, creamy, orange colour Indian sauce with a slightly sweet taste.
No rush to the nearby Indian restaurant for your favourite murgh makhani. Try this homemade makhani sauce recipe to believe what I am talking about.
The good news is that you can store makhani curry paste in the freezer and use it to make paneer butter masala , butter chicken , and many more Indian curries.
Reasons To LOVE Makhani Sauce
- unique, tasty, kid-friendly
- vegetarian and gluten-free
- meal-prep and freezer friendly
- easy to make, multi-purpose sauce
Other Ingredients Required
This pasta recipe is all about basic pantry staples and customization.
Pasta: I feel penne, rigatoni, or shell pasta works best with the makhani sauce.
Add-on: From colourful veggies, shredded chicken, and shrimp to meat, you can add your favourite protein to this pasta.
Herbs: Fresh Italian basil, parsley, or cilantro are my top picks for making makhani pasta more delicious.
Vegan: For a vegan makhani pasta, skip adding dairy cream to the sauce. Use coconut cream/cashew cream or almond milk for a creamy mouthfeel.
Watch Makhani Sauce Pasta Video
Yes, this is an instant pot-friendly pasta recipe. Prepare the sauce using the SAUTE mode of an IP. Blend the sauce to get a smooth texture, add uncooked pasta, herbs, and cream, and stir to combine. Cook in PRESSURE COOK mode for 5 – 6 minutes.
Use gluten-free pasta, boil it, and add it to the sauce as suggested in the recipe instructions. The makhani sauce is gluten-free. For vegan makhani pasta, use coconut cream/cashew cream or almond milk instead of regular dairy cream.
Store the leftover makhani pasta in an airtight container in the refrigerator for 2 – 3 days. Reheat in a microwave or stovetop before eating. You can store the extra leftover sauce in the refrigerator for 3 – 5 days or freeze it for 1 month.
More Pasta Recipes
- Basil Pesto Pasta
- Healthy White Sauce Pasta
- Classic Tomato Sauce Pasta
- Stir Fry Pasta with Vegetables
- Indian Style Masala Macaroni
- Instant Pot Pumpkin Sauce Pasta
- Instant Pot Chicken Broccoli Pasta
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 tablespoon butter or olive oil
- ▢ 1 Cup onion, finely chopped
- ▢ 1 Cup tomato, canned or diced
- ▢ 1 teaspoon ginger and garlic paste
- ▢ 1 teaspoon red chili powder or paprika
- ▢ ½ teaspoon turmeric powder
- ▢ Salt to taste
- ▢ ½ Cup tomato sauce or ketchup
- ▢ 2 Cup penne pasta
- ▢ ½ Cup heavy cream
- ▢ 1 teaspoon oregano
- ▢ 2 tablespoon fresh parsley
Instructions
- Boil 6 cups of water with salt in a saucepan. Once the water starts boiling add pasta. Stir and cook pasta until al dente or cooked as per your preference.
- Drain water and transfer pasta to a colander. Rinse with water to stop the cooking process and remove starch. Keep it aside.
- To make the makhani sauce, heat butter in a stir fry pan. Once butter is melted, add chopped onion and saute over low heat for 5 – 6 minutes to caramelize it.
- Next, add ginger-garlic paste, chopped tomato, salt, red chili, turmeric, and mix. Cook over low heat till tomatoes are soft and mushy. This usually takes 5 – 6 minutes.
- Once tomatoes are cooked, add tomato sauce, stir to combine, cook for 1 minute, and turn off the heat. Allow the masala to cool down a bit and blend into a smooth sauce. Use little water or milk if required to get a smooth consistency.
- Transfer makhani sauce back to the same pan. Add cream, oregano, chili flakes, cooked pasta, and fresh herbs. Stir to combine. Allow the pasta to simmer over low heat for 3 – 5 minutes to absorb the flavors of the sauce. Turn off the heat.
- Garnish makhani sauce pasta with fresh herbs.
- Serve makhani sauce pasta with bread of choice.
Nutrition
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Makhani Sauce Pasta Recipe
Equipment
- Saucepan
- Blender
- Stir Fry Pan
Ingredients
- 2 tablespoon butter or olive oil
- 1 Cup onion, finely chopped
- 1 Cup tomato, canned or diced
- 1 teaspoon ginger and garlic paste
- 1 teaspoon red chili powder or paprika
- ½ teaspoon turmeric powder
- Salt to taste
- ½ Cup tomato sauce or ketchup
- 2 Cup penne pasta
- ½ Cup heavy cream
- 1 teaspoon oregano
- 2 tablespoon fresh parsley
Instructions
- Boil 6 cups of water with salt in a saucepan. Once the water starts boiling add pasta. Stir and cook pasta until al dente or cooked as per your preference.
- Drain water and transfer pasta to a colander. Rinse with water to stop the cooking process and remove starch. Keep it aside.
- To make the makhani sauce, heat butter in a stir fry pan. Once butter is melted, add chopped onion and saute over low heat for 5 - 6 minutes to caramelize it.
- Next, add ginger-garlic paste, chopped tomato, salt, red chili, turmeric, and mix. Cook over low heat till tomatoes are soft and mushy. This usually takes 5 - 6 minutes.
- Once tomatoes are cooked, add tomato sauce, stir to combine, cook for 1 minute, and turn off the heat. Allow the masala to cool down a bit and blend into a smooth sauce. Use little water or milk if required to get a smooth consistency.
- Transfer makhani sauce back to the same pan. Add cream, oregano, chili flakes, cooked pasta, and fresh herbs. Stir to combine. Allow the pasta to simmer over low heat for 3 - 5 minutes to absorb the flavors of the sauce. Turn off the heat.
- Garnish makhani sauce pasta with fresh herbs.
- Serve makhani sauce pasta with bread of choice.
Video
Nutrition
This is a classic cafe-style cold coffee recipe. You need only 4-ingredients to make cafe-style chilled coffee at home.
About Cold Coffee
In the Indian subcontinent, when we talk about cold coffee, it means frothy, creamy, milkshake-style cold coffee.
It is quite the opposite of iced coffee. It has a lot of froth, sugar, and uses instant coffee powder, unlike iced coffee .
You need – chilled milk, instant coffee powder, granulated white sugar, and water to make cold coffee at home.
Often, cold coffee is topped with vanilla ice cream and chocolate syrup for an indulgent experience.
Instant Coffee Powder
The instant coffee powder can make or break your cold coffee. Hence, pick it wisely.
Use a strong instant granulated coffee powder with 70% to 100% pure coffee . A coffee powder with a high amount of chicory or chocolate flavor can never satisfy a coffee lover.
A few of my favorite instant coffee brands are – Davidoff – Rich Aroma, Narasu’s Insta Strong, Levista, and Nescafe Gold Blend.
Cafe Style Cold Coffee – 2 Ways
You do not need any fancy ingredients or equipments to make cafe style cold coffee at home.
Only 4 ingredients and a blender or a hand mixer are required for this cold coffee recipe.
I am sharing how to make perfectly frothy cold coffee in two ways. One, with a hand mixer.
Second, with a blender. You can follow either of these methods to make cold coffee.
Cold Coffee With Ice Cream
If you want to take your homemade cold coffee a step ahead and make it more indulgent, add a scoop of your favorite vanilla ice cream on top before serving.
Or you can add a scoop of vanilla ice cream and milk while blending the coffee.
Please note that if you are adding ice cream/whipped cream/chocolate sauce, adjust the amount of sugar in the coffee accordingly.
My Tried & True Tips
An equal ratio of coffee, sugar, and water (1:1:1) works best to whisk the coffee to form soft peaks.
For the hand mixer method, I use hot water to whisk the coffee whereas for the blender method ice-cold water.
The granulated instant coffee powder works best for this cold coffee recipe.
From granulated white sugar to brown sugar, you can use either of the sweeteners to blend with coffee powder.
Make sure the milk is chilled and straight out of the fridge.
Do not blend the coffee for too long after adding milk if you enjoy a foamy coffee.
A smoothie blender like Nutri Bullet or Wonderchef is perfect for making my signature cold coffee. Or follow the hand mixer method.
Cold coffee is a frothy, creamy milkshake-style chilled coffee drink. The internet-famous Dalgona coffee has a thick layer of strong and rich whipped coffee on top of milk. Both are a variety of cold coffee, but the preparation method and taste are slightly different.
For any kind of cold coffee, full-fat or full-cream milk works best. You can also use vegan milk such as almond or soy milk for this cold coffee recipe.
An equal ratio of coffee, sugar, and water (1:1:1) works best to whisk the coffee to form soft peaks.
This cafe-style cold coffee remains frothy for a short span of time. After a few minutes, it starts turning flat like a regular iced coffee. I would suggest serving it immediately.
Yes, while blending along with milk, you can add ice cubes. I personally feel adding ice cubes dilutes the thickness and creaminess of the cold coffee.
More Summer Drink Recipes
Oreo Frappe
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Mango Iced Tea
Orange Iced Tea
Mango Milkshake
Virgin Mango Mojito
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 tablespoon granulated instant coffee powder
- ▢ 2 tablespoon granulated white sugar
- ▢ 2 tablespoon chilled water
- ▢ 2 Cup full-fat milk, chilled
Instructions
Blender Method:
- Add coffee, sugar, and water in the blender. Blend for 10 – 20 seconds or till foamy and mixed well.
- Add milk and blend for less than 10 seconds. Cold Coffee is ready.
Hand Mixer Method:
- Combine coffee and sugar in a wide mixing bowl. Add hot water.
- Start whipping the coffee using a hand mixer whisk attachment at medium-high speed. After 5 – 10 minutes the coffee will turn into a light brown color with a whipped cream texture.
- Add a tablespoon or two of whipped coffee into the serving glass. Pour chilled milk. Stir using a spoon until combined well.
How To Serve Cold Coffee
- Transfer cold coffee to a serving glass. Garnish with whipped cream/vanilla ice cream/chocolate sauce.
- Serve cold coffee immeditaley.
Recipe Notes:
- In my opinion, use a strong instant granulated coffee powder with 70% to 100% pure coffee .
- For the hand mixer method, I use hot water to whisk the coffee whereas for the blender method ice-cold water.
- Make sure the milk is chilled and straight out of the fridge.
- Do not blend the coffee for too long after adding milk if you like to enjoy a foamy coffee.
- If you are adding ice cream/whipped cream/chocolate sauce adjust the amount of sugar in the coffee accordingly.
Nutrition
We follow a strict NO SPAM Policy
