Fusion Recipe: Ravioli Makhanwala

This is one of the most delicious foods I’ve ever had!!! If you LOVE makhanwala AKA “butter” chicken/paneer, and you LOVE ravioli, you’ll LOVE this! Read on to see the recipe! 😀

Last weekend, I found these extremely cute heart-shaped red and white organic ravioli filled with cheese, at Costco. I immediately bought them.

Anyways, the back has a recipe for a pink alfredo sauce. I was thinking, hmm.. what other sauce could I make? Alfredo sauce is not my favorite (too much calories LOL)

So I was looking through Veg Recipes of India’s recipes and found a wonderful paneer makhanwala recipe that I really wanted to try. Then I thought, why not replace the paneer with cheese ravioli? How brilliant!

And so this wonderful fusion dish was made! Yum, Yum, Yummy! Here comes the recipe!

Adapted from Veg Recipes of India, Paneer Makhanwala

Ingredients (A):
1 onion, roughly chopped
3-4 roma tomatoes, roughly chopped (I used 1 can organic California diced tomatoes from Costco)
1/2 inch ginger, roughly chopped
4-5 cloves garlic, roughly chopped
10-12 whole cashews (I used both cashews and almonds)
2 strands mace or 1/4 tsp grated nutmeg
1/2 tsp ground cinnamon (the original uses 1 inch cinnamon stick, but my blender can’t grind cinnamon. I learned the hard way 😦 )
2-3 cloves
2-3 green cardamoms, lightly crushed (I recommend 2 because 3 was a little overpowering, but still tasty)
1 cup water

1. Add all of the A ingredients to a pan.
2. Bring to a boil and simmer 15 minutes.
3. Blend until very smooth in a blender.

Ingredients (B):
2 to 2 1/2 tbsp butter
1 Indian bay leaf (tej patta) (If you don’t have it, just skip it.)
1 1/2 tsp Kashmiri red chili powder (don’t worry, it won’t make the dish spicy) (If you don’t have, use paprika.)
1/4 tsp turmeric powder (optional) (I included, but it does make the dish more yellow and less red.)
1 tsp honey
3/4 tsp crushed kasuri methi (dried fenugreek leaves) (take 1 1/2 tsp kasuri methi and put in a small bowl. crush between your fingers until fine.)
1/4 tsp garam masala
1/4 cup cream (I used 1/2 cup evaporated milk, hehe it’s slightly healthier. You can also use yogurt but it’s much more challenging to use. See the directions.)
salt to taste
1/2 cup water

Use the heart shaped cheese ravioli from Costco if you have. Each package has 2 sections, you know. Use one of those sections to serve 3 (or 2 quite hungry eaters).

Ingredients (C): (all optional)
1 tbsp cream
finely shredded ginger
chopped cilantro leaves (recommended to use)

4. Heat a pan with the butter and tej patta.
5. When melted, add the blended ingredients and stir well.
6. Add the Kashmiri red chili powder and turmeric if using, stir well.
7. Time for the VERY HARD part… Evaporate over medium heat until the oil separates (it becomes very dry) and this takes about one hour. You must stir once a while. It will also splatter everywhere… Ugh so challenging!
Shortcut version! It’s not as good, but just evaporate until the desired consistency (remember to make more dry than desired for the cream/milk).
*At this point, start to bring water to a boil to cook ravioli!*
8. Once the sauteed paste is finally ready, add honey, garam masala, kasuri methi, and salt. Stir well.
9. Now, over lowest heat, add the cream, milk, or yogurt slowly while stirring constantly. This is to prevent curdling. Yogurt curdles by far the easiest. If it curdles, the sauce that you spent so much time on is ruined because it gives a very unpleasant grainy texture.
10. Keep stirring! Add water until desired consistency (I used 1/2 cup).
Keep stirring until it boils. Then turn off the heat and stir for about a minute.
11. Now cook ravioli in the pot of water. When done, drain really well and arrange on plates in a ring.
12. Put some sauce (I use 2 ladles) in the center. Garnish with C Ingredients if wanted.
Enjoy ravioli with the makhanwala sauce!! 🙂

Leftover sauce! Transfer to a small glass container. Then I use a little water to rinse the pan well and also add to the container and mix well to desired consistency. (You want thinner than the ravioli sauce of course.) Refrigerate and the next day add some cubed paneer/tofu to your own liking and microwave until hot. Enjoy shortcut paneer makhanwala!! 🙂


2 thoughts on “Fusion Recipe: Ravioli Makhanwala

  1. Wow. That’s some work but so far (I believe this is your highest praised recipe?? Where is your picture of your dish :)) the website ‘veg recipes india’ is a very easy recipe site to follow but IMHO, your recipes are better structured and you start each sentence with a capital letter.
    Valentine’s ravioli’s? Better then a box of Chocolates (again, IMHO)

    1. It isn’t, remember my first recipe was mapo tofu, hehe. I can eat Indian once in a while (so tasty yum yum!) but not every day (it gets old). The dish doesn’t look very good in pictures, try to imagine it hehe
      I like how she has pictures step by step. Some people say, too much pictures, recipes too long, but I find it really helpful because Indian cuisine isn’t my strength. Also she must spend a lot of time on writing and pictures which I really appreciate 🙂
      Healthier, hehe. But cheese ravioli are also high caloried. I’ll take both LOL

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