I am in the verge to find a creamy sauce to go along with pasta because my kid loves pasta recipes but i am little skeptic to give him pasta as the sauce that go along with which every body loves the white sauce doesn't seems so healthy or nutritious enough .So i thought why not find a creamy sauce with all goodness from vegetables and that goes excellent with any pastas.Well i wont take the full credit for this sauce as makhani sauce is already found by our dear punjabis which is used in koftha recipes like malai koftha,i just altered some of the ingredients that go into it.I made it creamy with squash puree and not by heavy cream and add carrot to it for extra veggie goodies.Yes in desperation to use as much veggies in one recipe you can say.And i used ghee instead of butter for some good fat.
So how many veggies does this sauce have onion,tomato,carrot,squash ie,4 and no cream and good fat and tasty too.So what do you say about this trick of sauce for pasta instead of alfredo which has only cheese,cream and flour ?
Try this and give me your feedback.
Onion - 1/2 small Chopped Roughly
Tomato - 1 large chopped Roughly
Carrot - 1 large chopped.
ButterNutSquash - 2 cup Cubed to small pieces (Yellow Pumpkin will also work for this)
Whenever i buy squash i boil them with little salt and stock and grind it to puree and store it in refrigerator and use that puree in my creamy dish instead of cream.
Coriander Pd - 1 tbsp
Cumin Pd - 1/2 tbsp
Chilly pd - 1/2 tsp
Salt - as needed
Dry Fenugreek Leaves - 1 tsp
Ginger Garlic Paste - 1 tsp each
Shajeera or Black Cumin - 1 heaped tsp
Ghee or butter - 1 tsp
Turmeric Pd - 1/4 tsp
Sugar - 1/2 to 1 tbsp as needed
1.Take a pan and add 1/2 tsp ghee and add onion ,turmeric pd and saute it till onions are translucent.
Then add ginger garlic paste and saute it till the raw smell is gone.
2.Then add tomatoes,carrot and saute it till its cooked.Then add squash if you are using cubed squash.Saute them till they are soft.
3.Then add coriander pd, cumin pd , chilly pd and saute them till they are completely cooked.Then add fenugreek leaves and give a mix.
4.Add little water if the mixture is too dry,we need water to grind it to a smooth paste.
5.In a clean pan add 1/2 tsp ghee and once its hot add shajeera and let it crackle ,then add 1/2 cup of water to prevent splattering of puree when you add it to the hot pan.
6.Now add the ground puree , i am adding squash puree now,if you are using puree like me add it not to the masala and mix them well.
7.Let it come to boil and add salt and sugar as needed .I didn't use any cream at all,but if you prefer the taste of cream add a tbsp or 2 at the end of cooking process and mix and remove from flame.
Plate you pasta in a serving bowl and top it with the creamy sauce we made.
You can top this sauce on bread like pav baajji, over cutlets or chicken like parm or you cna have this with roti and rice too.