40min · 4 servings For boiling pasta: • 8 oz or 2 cups pasta, I used penne • 1/2 teaspoon salt • 5 cups hot boiling water • 1 teaspoon olive oil For Making Makhani Sauce: • 1 + 2 tablespoons butter • 1 tablespoon vegetable oil, I used olive oil • 3 green cardamom pods • 6-7 peppercorns • 6-7 cloves • 3 Kashmiri dried red chilies • 2 medium-sized onions, diced • 4-5 garlic cloves • 1-inch ginger, roughly chopped • 10-12 cashew nuts • 2 medium-sized tomatoes, diced • 1 teaspoon coriander powder • 1 teaspoon Kashmiri red chili powder • 1/4 teaspoon garam masala powder • Salt, to taste • 1/2 cup + 1 cup + 1/2 cup water • 1 tablespoon Kasuri methi • 3 tablespoons fresh cream • 1/4 teaspoon sugar, optional • Salt to taste • 1/2 cup bell pepper, diced • 1/4 cup cher