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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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  • Daal Mash (boiled) 250 gm
  • Onions 2 pcs
  • Ginger paste 1 tablespoon
  • Garlic paste 1 tablespoon
  • Tomatoes 2 pcs
  • Garam Masala ½ teaspoon
  • Red chilli powder 1 ½ teaspoons
  • Turmeric powder ¼ teaspoon
  • Knorr Chicken soupstock 20 gm (1 pack)
  • Green chillies 3-4 pcs
  • Coriander
  • Cooking oil ¼ cup

method

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  • Heat oil and fry the onions till they are golden brown.
  • Add ginger and the garlic paste.
  • Now add all the spices, daal mash and Knorr Chicken soupstock and cook for 5 minutes.
  • When the oil rises to the top, turn off the heat.
  • Garnish with chopped green chillies and coriander.

INGREDIENTS

  • Daal Mash (boiled) 250 gm
  • Onions 2 pcs
  • Ginger paste 1 tablespoon
  • Garlic paste 1 tablespoon
  • Tomatoes 2 pcs
  • Garam Masala ½ teaspoon
  • Red chilli powder 1 ½ teaspoons
  • Turmeric powder ¼ teaspoon
  • Knorr Chicken soupstock 20 gm (1 pack)
  • Green chillies 3-4 pcs
  • Coriander
  • Cooking oil ¼ cup


method

  • Heat oil and fry the onions till they are golden brown.
  • Add ginger and the garlic paste.
  • Now add all the spices, daal mash and Knorr Chicken soupstock and cook for 5 minutes.
  • When the oil rises to the top, turn off the heat.
  • Garnish with chopped green chillies and coriander.

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