MAGGI Hot & Sweet Tomato Chilli Sauce - 1 Tablespoon
Paneer - 1 Cup
Tomato - 3 Pieces for Boiling + ½ Cup for Salad
Cashew Nuts - 5-7
Fresh Cream - 2 Tablespoons
Butter - 2 Tablespoons
Kasturi Methi - ½ Teaspoon
Salt - 1 Teaspoon
Red Chilli Powder - ½ Tablespoon + ½ Teaspoon
Turmeric Powder - 1 Teaspoon
Cucumber - ½ Cup
Lettuce (Iceberg) - ½ Cup
Taco Shell - 4
Mixed Herbs - 1 Pinch
Water - 2½ Cups
The Easy Steps
Boil 3 pieces of tomato along with 5-7 cashew nuts on a medium flame for 5 mins.
After boiling, grind them and make a smooth paste.
Cut the paneer into small cubes. Then, cut the lettuce (Iceberg), tomato and cucumber in a salad form and add 1 pinch of mixed herbs and mix well.
Take a pan on a medium flame, add 2 tablespoons of butter and let it warm.
Add ½ teaspoon of kasturi methi, ½ teaspoon turmeric powder and ½ tablespoon of red chilli powder and mix well with butter. Let them cook for 1 min.
After that, add the ground paste and cook for 10 min. Stir 2 to 3 times between cooking.
Now, add ½ cup of water in it for properly cooking along with ½ teaspoon of salt to make it thick gravy.
When the gravy becomes thick and properly cooked, add ½ tablespoon of MAGGI Masala-ae-Magic then stir well.
Now, add paneer cubes in this thick gravy along with fresh cream. Swicth off the gas flame. Your paneer butter masala is ready.
Take another pan on medium flame. Put 2 cups of water along with ½ teaspoon of turmeric powder, ½ teaspoon of red chilli powder and ½ teaspoon of salt. Cook them for 1 min.
Now, add MAGGI Masala Noodles along with MAGGI Masala and stir well for 1 min. Your MAGGI Noodles is ready.
Take 4 taco shell, put 1 tablespoon of MAGGI Masala Noodles in it. On the top of the MAGGI, put paneer butter masala. After that, put MAGGI Hot & Sweet Tomato Chilli Sauce on it.
Now, put the salad on top of the sauce. Your MAGGI Paneer Butter Masala Taco is ready.