Paneer Masala

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  • 2 tbsp Knorr Indian Aromat Masala
  • 2 tbsp Refined Oil
  • 1 tsp Cumin Seeds
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Green Chilli, chopped
  • 1 no Onion Chopped "big"
  • Kissan Tomato Puree
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 120 gms Paneer Cubes
  • 1 tsp Kasuri Methi
  • 2 tbsp Low Fat Cream
  • 2 tsp Coriander Leaves


    • Heat oil in a kadhai, add cumin seeds, sauté chopped onions and chopped green chilli followed by ginger garlic paste and cook it till starts turning golden brown.
    • Now add tomato puree followed by turmeric, coriander powder and red chilli powder.
    • Cook the masala till it starts leaving oil. Add water and let the gravy simmer.
    • Once everything starts coming together add the Knorr Indian Aromat masala and adjust the seasoning with salt if required.
    • At this stage add paneer cubes and let them absorb the flavours.
    • Now add some toasted and crushed kasuri methi, finish with cream and coriander leaves.

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