19 May, 2023
CONCHIGLIE PASTA IN MAKHANI GRAVY RECIPE
Introduction to Conchiglie Pasta
Conchiglie Pasta, also known as Shell Pasta, is a beloved variety cherished for its unique shell-like shape, capturing sauces and ingredients within its curves. Originating from Italy, this pasta has gained popularity worldwide due to its versatility and delightful taste.
When purchasing Conchiglie Pasta, opt for high-quality Pasta made from Durum Wheat for better taste and texture.
To prepare perfect Conchiglie Pasta, boil it in generously Salted Water until it reaches an al dente texture. Pair it with Creamy Sauces, Chunky Vegetables, or Meats for a flavorful dish. Additionally, it serves as an ideal ingredient in Salads, Soups, Baked Dishes, or Stuffed Shells offering versatility in culinary creations.
The recipe I’m sharing today is a part of my experiment. Instead of using Béchamel Sauce or Tomato Sauce, I created a fusion dish by combining the Shell Pasta in Makhani Gravy.
Cultural Fusion in Modern Gastronomy
Fusion dishes like Conchiglie Pasta in Makhani Gravy exemplify the evolving nature of global gastronomy . The blending of diverse culinary traditions fosters creativity and expands culinary horizons, promoting culinary appreciation and acceptance.
Conchiglie Pasta in Makhani Gravy: A Fusion Delight
Conchiglie Pasta, with its shell-like shape meets the rich and creamy Makhani Gravy in a delightful fusion that combines Italian Pasta with Indian flavors. This unique marriage of culinary cultures brings forth a dish that tantalizes taste buds and offers a blend of textures and aromas.
In recent times, Indian cuisine has embraced fusion dishes, combining traditional elements with International flavors. The incorporation of Conchiglie Pasta into Makhani Gravy represents an innovative take on Indian cooking, blending the authenticity of Indian spices with the comfort of Italian Pasta.
Makhani Gravy
The Buttery richness and subtle Spice blend of Makhani Gravy create a luxurious Sauce. The preparation involves simmering Tomatoes, Cream, and Spices to achieve its distinct taste.
Taste and Texture of the Dish
The marriage of the tender Conchiglie Pasta with the creamy, aromatic Makhani Gravy creates a divine combination. The Pasta Shells cradle the Savory Gravy, allowing for a delightful burst of flavors with every bite. The creamy texture and nuanced spices make it a palate-pleasing experience.
So let’s get started with the recipe.
| Preparation Time | Cooking Time | Serves |
|---|---|---|
| 10 minutes | 30-35 minutes | 2-3 |
INGREDIENTS:
| 100 grams Pasta |
| 1 Litre Water (for boiling) |
| 1 tsp Salt |
| 2 tsp Oil |
| 2 Onions (diced) |
| 1 tsp Red Chilli Powder |
| ¼ tsp Turmeric Powder |
| ½ tsp Spice Mix (explained below) |
| ½ cup Tomato Puree |
| 2 tsp Fresh Cream or dollops of White Butter (Unsalted) |
| 1 tsp Sugar |
| Salt To Taste |
| Dried Fenugreek Leaves (Methi) |
INSTRUCTIONS:
1. For Makhani Gravy:
- Heat Oil in a pan over medium to low heat.
- Add diced Onions and sauté until they turn translucent. (I am using diced Onions to add a crunch. But if you want a smooth gravy, you can use Onion Paste instead of using diced onions).
- Then add Red Chilli Powder, Turmeric Powder and a mix of Spices. This spice mix is a powdered mixture of some whole spices; Cloves, Cumin, Black Cardamom, Green Cardamom, Black Pepper, Cinnamon, Coriander Seeds, Bay Leaves, Nutmeg, Asafoetida. (I didn’t use Star Anise in the spices. This is just for the presentation in the pic).
- Combine everything well.
- Add 1 tsp Pasta Cooking Water (Pasta Stock) which is optional to add. This starchy water can be used to adjust the consistency and helps the sauce adhere better to the pasta.
- Now add freshly prepared Tomato Puree and cook it for 3 to 4 minutes, stirring occasionally.
- Add 2 tsp of Fresh Cream (or big dollops of homemade unsalted White Butter).
- Cook it for 5 to 7 minutes or until the oil begins to separate from the mixture.
- Add Sugar to it. ( I added ½ tsp Sugar and later on when I tasted the pasta I realised I should have added 1 tsp of it. I adjusted the quantity later. So, I would suggest you add 1 tsp of Sugar).
- Cook it for a minute and then add Salt to taste. Mix it well.
- Our Makhani Gravy for Pasta is ready.
2. Boiling Pasta:
Boiling Pasta involves a few key steps to ensure it is cooked to the right texture without being overdone or too sticky.
- Choose a pot that is large enough to hold plenty of Water. The Pasta needs space to cook evenly without sticking together.
- Fill the pot with 1 litre Water for 100 grams of Pasta. The general rule to keep the ratio is Water:Pasta = 10:1
- Once the Water comes to a rolling boil, add Salt. This helps to flavor the Pasta from within.
- Wait for the Water to come to a vigorous, rolling boil before adding the Pasta and Salt. This ensures that the Pasta cooks evenly.
- Carefully add the Conchiglie Pasta to the boiling Water, stirring immediately after adding to prevent sticking. Stir occasionally during cooking to prevent clumping.
- Check the cooking time on the pasta package. Set a timer and cook the pasta for the recommended time. Stir occasionally while it cooks.
- To check if the pasta is cooked to your desired level of doneness, test a piece. Pasta should be “Al Dente,” meaning it is cooked through but still slightly firm to the bite.
- I cooked it for 15 to 20 minutes, a little more than Al Dente as it goes well with Makhani Gravy. Adjust the cooking times based on personal preferences and the type of pasta you’re using.
- Once the pasta is cooked to your liking, turn off the heat and carefully drain its water using a colander. Do not rinse the pasta unless you’re making a cold pasta dish.
- Our perfectly boiled conchiglie pasta is ready to use.
3. Combining Pasta and Makhani Gravy:
- Once the pasta is cooked perfectly, combine it with the prepared Makhani Gravy.
- Garnish with dried Fenugreek Leaves and fresh Cilantro Leaves and serve hot.
Enjoy your Conchiglie Pasta in Makhani Gravy!
