Makhani Masala noodles is fusion blend of classic Italian pasta and delicious Indian Makhani sauce. This quick and easy recipe is creamy, flavourful, off beat and crowd pleaser. This vegan recipe is perfect for a rainy day or during cold nights. The makhani sauce is completely plant based using cashews and peanut butter. Try this first ever makhani noodles with vegan sauce and millet noodles.
Ingredients:
- 1 Packet Multi Millet Noodles (Approx 300 Grams)
- 7 Beydegi or Kashmiri Chillies
- 8 Garlic Cloves
- 10 Cashews
- 2 Medium size Tomatoes
- 4 Heaped Tablespoons of Peanut Butter
- 2 Tbsp Oil
- 1 Pkt Noodles masala (Which comes along with noodles)
- 1 Tsp Salt
- 1 Tsp Kasoori methi
- 1/2 Tsp each of (Chat Masala, Garam Masala)
- Water for Cooking
Directions:
- First boil the noodles along with salt till al dente or 90%. Reserve a cup of boiled water for later use.
- Heat a pan, pour a cup of water. Add chopped chunks of tomatoes, chillies, garlic cloves and cashews. Keep covered and cook for about 8 to 10 minutes on medium heat till the tomatoes become soft.
- After it cools down, grind to a fine puree along with the left over water.
- Heat a pan, add oil and once it is ready, add the prepared sauce and cook on medium heat till oil starts separating. At this stage, add all the masalas and mix well. Finally add crushed kasoori methi.
- Pour a cup of reserved water from cooked noodles to the sauce and mix well. Add the noodles and cook everything on low heat for 2 minutes and turn off the heat.
- Creamy delicious vegan makhani noodles is ready to serve.
Note:
- Let the sauce be thick and of pouring consistency. If it is too watery, then cook for a few minutes to become thick. The oil should separate before adding reserved water.
- Any millet noodles can be used for this recipe.
- Chat masala, noodles masala and peanut butter contain salt. So add salt carefully.
- If you want to make normal makhani sauce, then add dairy butter instead of oil and use half a cup of fresh cream instead of peanut butter.