Rigatoni Alla Makhani

• INGREDIENTS

  Base:

  • 30g ghee (2 tablespoons)

  • 150g onion (1 medium), diced

  • 20g garlic (1 head), minced

  • 1 teaspoon ginger paste

  • 60g tomato paste (4 tablespoons)

  • 200g fresh tomatoes, chopped

  Whole Spices:

  • 2 green cardamom pods

  • 1-inch cinnamon stick

  • 2 cloves

  Ground Spices:

  • 1 teaspoon Kashmiri chili powder

  • 1/8 teaspoon turmeric

  • 1 teaspoon garam masala

  • 1/2 teaspoon kasoori methi

  • Salt to taste

  Finishing:

  • 1/2 cup heavy cream

  • 30-45g butter (2-3 tablespoons)

  • Pasta water as needed to thin sauce

  • Cooked pasta

• COOKING STEPS

  Starting Phase (Medium Heat):

  • Heat ghee in pan

  • Add whole spices, sizzle 30 seconds

  • Add onion + pinch salt, cook until golden

  • Add garlic + ginger paste, cook 1-2 min

  • Add tomato paste, cook 2-3 min

  
  Tomato Phase:

  • Add tomatoes and ground spices (except kasoori methi)

  • Cook until oil separates

  Blending:

  • Transfer to blender

  • Add water if needed

  • Blend until smooth

  • Return to pan

  • Reduce to desired consistency if watery

  
  Finishing (Low Heat):

  • Lower heat

  • Add cream gradually

  • Crush and add kasoori methi

  • Add butter

  • Simmer 5 min

  Notes:

  • Never boil after adding cream

  • Sauce will thicken as it cools

  • Can thin with pasta water when serving

  • Watch for oil separation as doneness indicator