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Malai Rigatoni

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Ingredients

¼ Tsp. Dwaraka Organic Turmeric
¾ Tsp. Dwaraka Organic Cumin Powder
½ Tsp. Dwaraka Organic Coriander Powder
1 ½ Tsp. Dwaraka Organic Chilli Powder
¼ Tsp. Dwaraka Organic Black Pepper
¼ Tsp. Dwaraka Organic Green Cardamom, powdered
1 Lb Rigatoni Pasta
1 ½ Cups Pasta Water
2 Tbsp. Butter
1 Tbsp. Olive Oil
2 Bay Leaves
1 ½ Tomatoes, finely chopped
1 Red Onion, finely chopped
⅔ Cup Tomato Puree
8 Garlic Cloves, minced
¼ Cup Vegetable Broth
2 Tsp. Chilli Flakes
100 Gms. Khoya, grated
½ Cup Parmesan Cheese, grated
3 Tbsp. Basil, chopped
3 Tbsp. Coriander, chopped
¼ Tsp. Sugar
1 Cup Cream
Salt as per taste

Method

Take a pan and add some water and salt to let it boil.
Observe until the water starts to boil, and then add the pasta.
Let it boil till it’s firmly cooked while stirring in intervals.
Now heat a separate pan on low or medium flame.
Once done, add the Olive Oil and Butter, mix them well, and let heat.
Next, add the Bay Leaves and wait for a few seconds until they sizzle.
Then, add the Onions and cook for a few minutes till they turn translucent.
Furthermore, add the minced Garlic to saute for a few minutes until you get the fragrance.
Next, add the Tomatoes and saute them till they break down.
Once done, add the Tomato Paste and mix well, letting it cook for about 4 to 5 minutes until the Tomatoes’ raw flavors disappear.
After that, add the Chili Powder, Turmeric, Green Cardamom powder, Chilli Flakes, Cumin Powder, Coriander Powder, and salt.
Mix it all very well, and then add the Vegetable Broth.
Next, add ½ cup of Pasta water and the grated Khoya.
Keep stirring until the Khoya melts.
Once done, add the Black Pepper, Sugar, and Salt as per requirement.
After that, add the Cream, Parmesan Cheese, chopped Coriander and Basil.
Mix well again till the Cheese melts and gets combined.
Next, add the boiled Pasta and toss it.
You can add more Pasta water if required.
Toss the whole thing well enough for 2 to 3 minutes and top with more cheese.
Serve it hot or cold because it tastes amazing in both ways.