Arrabbiata Sauce

Arrabbiata Sauce

A luscious, creamy, garlicky tomato based sauce to have with your pasta. No more introduction is required for the Arrabbiata Sauce!

Ingredients

2 onions, finely chopped

6 garlic cloves, chopped

5 tomatoes, blanched and chopped

3 tbsp tomato puree

2 tbsp olive oil

1 tsp sugar

1 tsp salt

1 tsp black pepper

1 tbsp red chilli flakes

3 tbsp fresh cream

1 tsp dried oregano

Heat the olive oil. Add the garlic and saute. 

Add the chopped onions. Cook till the onions become soft. Add the tomatoes, tomato puree, sugar, salt, pepper and chilli flakes. 

Cover and cook till the whole thing comes together. The tomato should be cooked and mushy. 

Take off the heat and cool a little. 

Take about ¾ of the mix and puree it well in the mixer. Now add it to the rest of the mix. Put it back on the gas again. Check the seasoning. 

Now add the cream and oregano. Switch off the flame. Your Arabbiata sauce is ready. It should be served warm with pasta.

Paneer Butter Masala

Paneer Butter Masala

This rich, red, luscious gravy is an all time favourite of all, even die hard non vegetarians. I specially love they way they make it in dhabas, especially in Punjab. They don’t skimp on the butter because after all it is butter masala. However when I make it at home I cringe at the thought of that much butter going inside me. So I skip the butter part and yet it does turn out yummilicious. 

Ingredients

250 gms paneer
5 red, ripe tomatoes
1 bay leaf
1 tbsp ginger paste
2 dry red chillies
1/3 cup cashews, soaked, blended into a paste
1 tbsp coriander powder
1 tsp cumin powder
2 tsp garam masala
2 tbsp kasuri methi
1 tsp turmeric powder
 1 tbsp red chili powder
Salt to taste
A pinch of sugar
1 ½ cups milk
2 tbsp cream

Boil the tomatoes and discard the peel. Grind them to a smooth paste. Heat some oil. Add the bay leaf and dry red chiilies. 
Add the ginger paste and saute it a little.
 Add the tomato puree and cook on a low flame till the oil separates. 
Add the coriander powder, cumin powder, garam masala, turmeric, red chilli powder, kasuri methi, salt and sugar. Fry on medium heat till the dry spices are well fried.
 Add the cashew paste and fry some more. Add ½ cup water and simmer. Once it comes to a boil slowly add the milk, stirring all the while. 
Bring to a boil and then add the paneer pieces. Cover and cook for 10 minutes. Garnish with cream.