CHILLI PANEER MASALA

CHILLI PANEER MASALA

Procedure (Starter): Take 150 gm of diced paneer. Take a bowl add 2 tsp of Maida, salt to taste, 1 tsp soya sauce. Add some water and make a smooth paste, dip the cubed paneer in it and deep fry in pan on medium flame till golden brown and keep aside.

For Gravy: Add 21/2 tsp URBAN SALSA PANEER CHILLI MASALA to 200-250 ml of water and mix well. Heat 11/2 tbsp oil in a deep pan. Add green chilli slits, 1tsp chopped garlic and 1tsp chopped ginger. Stir fry 1 cup (100g) diced vegetables (onion, capsicum) for 2-3 minutes and add fried paneer. Add masala mixture and stir fry bring to boil and for 2 to 3 minutes. Simmer more to get desired consistency of gravy. Garnish with chopped spring onion and serve hot. It is relished as starters.

INGREDIENT

Corn Flour, Mixed Vegetable Spices 27% (Red Chillies, Cumin, Coriander, Sugar, Black Pepper, Onion Garlic Ginger, Tomato Powder, Mint Powder), Iodised Salt, Sugar, Soya Sauce Powder, Caramel (Natural Colour, E150c), Disodium5’-Guanylate, Disodium5’-Inosinate (Flavor Enhancer E627, E631), Xanthum Gum (Stabilizing Agent E415) Acetic Acid (Acidifying Agent, E260), Silicon Dioxide (Anticaking Agent, E551), Paprika, Sunflower Oil.

AVAILABLE PACKING

  • 50g
  • 100g
  • 30kg (5kg x 6pkt / 1kg x 30pkt)
    Institutional Pack

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