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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Red chili powder 2 tablespoons
  • Chana daal (soaked) 2 cups
  • Cooking oil ½ cup
  • Salt ½ teaspoon
  • Knorr Chicken soupstock 2 soupstock
  • Garam Masala 1 tablespoon
  • Cream ½ cup
  • Onions (chopped) 1 small pc
  • Garlic (chopped) 1 teaspoon
  • Green chilies (sliced) 3 pcs
  • Water ½ litre
  • Butter 3 tablespoons
  • Turmeric ½ teaspoon

method

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  • Heat oil and fry the garlic and onions for 5 minutes.
  • Now add daal, red chilli powder and turmeric and fry for another 5 minutes.
  • Now add water, salt, and Knorr Chicken soupstock and bring to boil.
  • Then cover the pan and allow to simmer on low heat till the daal turns soft.
  • Remove the lid and add garam masala and cream and cook for a further 10 minutes.
  • Heat the butter in a separate pan and saute the green chilies for two minutes. Then garnish the daal with the sauteed green chilies and serve hot.

INGREDIENTS

  • Red chili powder 2 tablespoons
  • Chana daal (soaked) 2 cups
  • Cooking oil ½ cup
  • Salt ½ teaspoon
  • Knorr Chicken soupstock 2 soupstock
  • Garam Masala 1 tablespoon
  • Cream ½ cup
  • Onions (chopped) 1 small pc
  • Garlic (chopped) 1 teaspoon
  • Green chilies (sliced) 3 pcs
  • Water ½ litre
  • Butter 3 tablespoons
  • Turmeric ½ teaspoon


method

  • Heat oil and fry the garlic and onions for 5 minutes.
  • Now add daal, red chilli powder and turmeric and fry for another 5 minutes.
  • Now add water, salt, and Knorr Chicken soupstock and bring to boil.
  • Then cover the pan and allow to simmer on low heat till the daal turns soft.
  • Remove the lid and add garam masala and cream and cook for a further 10 minutes.
  • Heat the butter in a separate pan and saute the green chilies for two minutes. Then garnish the daal with the sauteed green chilies and serve hot.

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