1 cup penne
2 tsp butter, divided
1 tsp jeera seeds
1/2 medium onion
1/2 inch ginger
4 garlic cloves
2 kashmiri red chilis
1/4 cup cashews
2 medium tomatoes
1 tsp coriander powder
1 t sp red chili powder
½ tsp garam masala
200mL water
1 tbsp flour
300mL milk
1 chopped green bell pepper
1 tsp oregano
¼c cheese

1 cup penne 2 tsp butter, divided 1 tsp jeera seeds 1/2 medium onion 1/2 inch ginger 4 garlic cloves 2 kashmiri red chilis 1/4 cup cashews 2 medium tomatoes 1 tsp coriander powder 1 t sp red chili powder 200 mL water 1 tbsp flour 300 mL milk 1 chopped green bell pepper 1 tsp oregano

1. Boil 1 cup penne pasta, cook 6-7min until al dente. Strain, sprinkle salt and oil over pasta
2. Melt 1 tsp butter in pan. Add 1 tsp jeera, ½ medium onion, 1/2in ginger, 3-4 garlic cloves, 2 kashmiri chilis, 1/4c cashews and 2 medium tomatoes. Saute for 1min. Add salt, 1 tsp coriander powder, 1 tsp red chili powder, ½ tsp garam masala, saute for additional minute. Then add 200mL water, cover and cook for 6-7 min. Cool down and puree mixture to paste
3. Make roux by melting 1 tsp butter and adding 1 tbsp all purpose flour, cook until raw flour taste cooked off. Whisk in 300mL milk and cook until roux thickens. Add in gravy mixture and cook for 2-3min. until thick. Add 1 chopped capsicum, 1 tsp oregano, salt to taste and 1/4c cheese. Add in boiled pasta, stir and cook for 1 min.