Paneer Tikka Macaroni
Paneer Tikka Macaroni - Macaroni coated with classic tomato based spicy, tangy, creamy gravy made with traditional Indian spices along with marinated paneer and veggies!!
Servings: 6
Ingredients
Tikka Masala Sauce (Follow this linked recipe for the sauce)
Marinated Paneer
- 16 oz Paneer, cubed
- ⅓ cup Whole Milk Yogurt
- 1 tbsp Tandoori Masala
- 1 tsp Kashmiri Red Chili Powder
- 1½ tsp Kasuri Methi
- 10 leaves Fresh Mint
- ¼ tsp Salt
- 1 tsp Lime Juice
- 1 tsp Sugar
- 1 tbsp Oil Mustard Oil is the best!
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 1½ cup Sliced/Cubed Onions
- 1½ cup Sliced/Cubed Multicolor Pepper
Other
- 2 cup Uncooked Elbow Macaroni
- 2 cup Tikka Masala Sauce linked recipe at the beginning of the ingredients list
- 1 cup Whole Milk
- 4 oz Velveeta Cheese, cubed
- ¼ cup Chopped Cilantro
- 2 tbsp Butter
Instructions
Make Tikka Masala Sauce (Follow this linked recipe for the sauce)
- Boil Elbow Macaroni as per box instructions. Keep it aside.
- Melt butter in a wide pan.
- Add marinated paneer, onions and peppers. Keep sauteing on high heat until the paneer starts to char and most of the moisture evaporates.
- Add tikka masala sauce. Mix well.
- Add milk, mix well. Simmer for 2-4 minutes.
- Add cubed velveeta. Mix well until the cheese is melted.
- Add boiled Elbow Macaroni and mix well until pasta is well coated with the sauce.
- Add chopped cilantro. Mix well. Serve it pipping hot.
