Paneer Tikka Macaroni

• 份量: 6 servings
• 准备时间: 30 minutes
• 总时间: 50 minutes

配料

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

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

步骤

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.