tikka masala pasta

Paneer Makhani Baked Ziti

penne (boiled Al-Dente)

mozzarella cheese, shredded

Tbsp Ghee

Paneer, 1/4 inch cubed

onion, finely chopped

garlic clove,

Jalapeño, minced

spinach

red u0026 green bell pepper, diced

tsp chili powder

tbsp tandoori masala

cumin-coriander powder

salt

tbsps ghee

Rao’s marinara sauce

heavy cream

1.5 water or stock

bay leaf

green cardamom

large white or yellow onion, finely chopped

garlic paste

ginger paste

thai green chili

turmeric

tsp garam masala

tsp kasoori methi, crushed

brown sugar

Melt the ghee in a Dutch oven.

Add bay leaf, cardamom, onions, serrano and salt and cook for 8 minutes.

Also add the ginger and garlic and cook, until fragrant 2 minutes. Add turmeric, chili, tandoori and cumin-coriander powders and cook spices for a minute.

Now add the pasta sauce, water u0026 salt. Let it simmer for 8-10 minutes. Remove from the stove and fish out the bay leaf and cardamom.

Puree the sauce using immersion blender and blend until smooth. Add cream, cilantro, garam masala, kasoori methi and brown sugar and simmer for another 3-4 minutes.

Make Sauce

In a large skillet heat ghee. add onions, garlic and Jalapeño and cook for a few minutes until they are soft. Add bell peppers and cook for 2-3 minutes.

Add chili powder, tandoori and cumin-coriander powder and cook all the spices for a minute.

Add  paneer u0026 spinach and gently fold in until all of the seasonings are well incorporated into the paneer. Cover the pan and cook for 3-4 minutes and stir in cilantro. Keep it aside.

Make Paneer Veggies

Boil pasta accord to package direction. Keep it al-dente.

Heat the oven to 350° f

Spread a small layer of the sauce on the bottom of baking dish(9x13). Top with half of the cooked pasta, spread the paneer/veggie mixture, spreading evenly across the entire dish.

Now top with more sauce and half of mozzarella cheese on the sauce in an even layer.

Cover with the remaining pasta and then the remaining sauce. Top with the remaining mozzarella cheese. Bake until bubbling for about 25 minutes. Let it rest for 5 minutes and garnish with fresh cilantro.

Serve with my <a rel=u0022noreferrer noopeneru0022 aria-label=u0022u0022 href=u0022https://tikkastotapas.com/chili-cilantro-cheese-naan-bites/u0022 target=u0022_blanku0022>Chili-Garlic Cheese Naan Bites</a> u0026 Enjoy!!

Bake Pasta

Instant Pot macaroni in a creamy and aromatic masala sauce. Flavored with ginger, cumin, turmeric, chili, and coconut milk. Ready in just 25 minutes!

Instant Pot Tikka Masala Macaroni

tbsp vegan butter (or oil)

onion

1- inch ginger (grated)

garlic

tsp cumin

tsp each: turmeric, chili, fenugreek leaves

tomatoes (finely chopped)

maple syrup

tomato paste

water

full-fat coconut milk

dry macaroni

tsp salt

Set the Instant Pot on Sauté mode and adjust it to &quot;Less&quot;.

Add the vegan butter. Once melted, add the diced onion and sauté for about 3 minutes. Then add the ginger, garlic, and sauté for another 3 minutes. Add the spices and cook for one more minute. Deglaze the Instant Pot with 2 tbsp water to make sure nothing is sticking to the bottom of the pot.

Next, add the chopped tomatoes with their juice and cook for 5-7 minutes, or until the tomatoes are cooked.

Turn off the sauté mode. Add the maple syrup, tomato paste, water, full-fat coconut milk, macaroni, and salt.

Set the Instant Pot to Pressure cook and adjust the time to 5 minutes. It will take a few minutes before starting. Once the timer is done, do a quick release of the pressure.

Once all the pressure is gone, open the lid and give it a quick stir. Serve hot, topped with fresh cilantro!

We love this recipe. Tried it again tonight with chickpeas. So good!

Oh my goodness, this was good! The whole family enjoyed ☺️ It was easy,  fast and great comfort food! Thanks Thomas.

Delicious! The only change I made was I added a can of drained chickpeas for protein which went nicely with the dish. I will be making it again!

Thank you for sharing this recipe! So quick and easy, but warming and well-spiced on a cold night. I added a load of broiled veg for fun and used brown rice pasta. The flavors were just perfect!

I make this almost every week for dinner and always double it, we love it. Thank you so much!!

Really delicious! I loved the garam masala spices as a creamy sauce for pasta.

This was a spectacular tikka base - and went suprisingly well with macaroni. I was sceptical - but it will be added to my meal rotation for the foreseeable future.
Thank you for sharing tasty and easy instant pot recipes

Made this tonight and it was delicious! Will be making it again for sure!

I've made this recipe twice. It's easy and delicious. For the pasta, I used a gluten free brown rice variety and it worked perfectly. Also, I made sure to weigh it instead of measuring a cup full. 

Thank you. :)

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Paneer Makhani Baked Ziti

Instant Pot Tikka Masala Macaroni

Top 2 tikka masala pasta recipes from across the web

The most viewed tikka masala pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Paneer Makhani Baked Ziti

Instant Pot Tikka Masala Macaroni

The most viewed tikka masala pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine