PREPARATION

1. Boil 1.2 litre water in a heavy skillet, add 1/2 teaspoon salt, 1 teaspoon oil, 250 grams penne pasta and bring it to a boil.

2. Now, heat 1 teaspoon butter, add 1 teaspoon cumin, 3 dry red chili, 5 garlic cloves, 2 teaspoon ginger, 30 grams cashews and saute for 2 - 3 minutes.

3. Add 200 grams onions and fry till translucent or until it turns golden brown in color.

4. Now, add 230 grams tomato and saute until it turns soft and pulpy.

5. Then, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix well.

6. Add 100 milliliters water and cook for 1 - 2 minutes.

7. Then, transfer it to a blender add, 1 teaspoon dry fenugreek leaves and blend it until a smooth paste.

8. Now, heat 1 teaspoon butter, add 70 grams onions 60 grams bell pepper and saute for 1 - 2 minutes.

9. Heat 2 tablespoons butter, add 30 grams all purpose flour and saute for 1 minutes.

10. Now, add 400 milliliters milk and cook until sauce thickens.

11. Then, add 60 grams processed cheese and stir.

12. Add blended paste and cook for 2 - 3 minutes.

13. Now, add 1/2 teaspoon salt, 1/2 teaspoon blackpepper, 1 teaspoon oregano and mix it well.

14. Add saute veggies and mix it.

15. Then, add boiled penne pasta and cook for 1 - 2 minutes.

16. Serve.