Ingredients
Scale
- 1 tbsp ghee
- 1 large onion roughly chopped
- 4 large tomatoes roughly chopped
- 3 garlic cloves roughly chopped
- 1 green chili roughly chopped
- 1 inch knob ginger grated
- 1/4 cup cashews
- 1 tbsp ghee
- 1 tsp tumeric
- 1/2 tbsp garam masala
- 2 tsp red chili powder
- ¼ cup heavy cream
- 2 tsp dried fenugreek leaves/ kasoori methi
- 1 box of rigatoni or cavatappi
- 6–8oz paneer of choice
- 1 cup gouda cheese
- salt and sugar to taste 1-2 tsp each
- Water to thin out gravy
Instructions
- Cook pasta accordingly to package, drain rinse and set aside.
- In a large pot, melt the ghee and add the ginger, garlic and green chilies. Cook for 1 min.
- Next add the diced onions, tomatoes and cashews. Cover pot with lid and cook on med/high for 5-7 mins.
- Transfer mixture into a blender and blend until you have a smooth consistency.
- Into the same pot, melt ghee over low heat and add the cayenne pepper, turmeric and cook for 1 min.
- Gently pour the gravy into the pot and add the garam masala, salt, sugar and dried fenugreek leaves. Simmer on med/low heat for 5 mins and add cream. Turn heat off and set aside.
- Mix in the pasta and transfer into baking dish. Shred the paneer and gouda cheese on top. Cover baking dish with foil and bake at 350F for 10-15 mins. Enjoy!
Notes
- I used Sach Paneer – spicy habanero for this recipe
- I love the 3 pepper Gouda that can be found at whole foods
- Try to use a bigger pasta for this recipe such a rigatoni or cavatappi pasta
- You can add breadcrumbs to the top for extra texture
- Prep Time: 10
- Cook Time: 30
- Category: Indian
Keywords: Fusion pasta, malai Mac and cheese, cheese, sach paneer, habanero