Paneer Makhani

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  • 80 ml Knorr Tomato Makhani Gravy Base
  • 80 g Paneer, 1 inch cube
  • 40 g Butter
  • 2 g Ginger Garlic Paste
  • 2 g Deghi Mirch
  • 2 g Sugar
  • 20 ml Cream
  • 1 g Kasoori Methi


    • Heat Pan, melt the Butter and Ginger-Garlic Paste over low heat.
    • Now add Deghi Mirch and then pour the Knorr Makhani Gravy and allow it to reach boiling point.
    • Adjust the seasoning by Salt and Sugar.
    • Add the Paneer Cubes, Kasoori Methi, and Cream.

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