PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 1 teaspoon salt, 1 tablespoon oil, 400 grams pasta and mix it well.

2. Bring it to a boil.

3. Boil for 8 - 10 minutes on medium heat.

4. Remove it from heat and drain the pasta. Keep aside.

5. In a mixing bowl, add 300 grams yogurt, 1 tablespoon garlic, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon cumin, 1 tablespoon coriander and mix it well.

6. Heat 50 grams butter in a skillet, add 140 grams onions and fry till translucent.

7. Add 70 grams pasta sauce and mix it well.

8. Add 1 teaspoon salt and mix it again.

9. Then, add 200 milliliters half & half and mix it well.

10. Bring it to a boil.

11. Cook for 5 - 7 minutes on medium heat.

12. Remove it from heat and transfer it to a blender, add the prepared yogurt mixture and blend it into a smooth paste.

13. In a mixing bowl, add the boiled pasta, prepared sauce, 80 grams cheddar cheese, 80 grams mozzarella cheese and mix it well.

14. Transfer this into a baking pan.

15. Garnish with cheddar cheese and mozzarella cheese.

16. Preheat the oven to 350°F/180°C. Bake for 10 - 15 minutes.

17. Remove it from oven.

18. Garnish with coriander.

19. Serve hot.