Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.60
from
10
votes
Makhani Masala Recipe
This is the curry paste behind all those gratifying makhani curries. You will be surprised to know that this makhani masala is utterly simple to make at home.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Servings:
1
Cup
Calories:
360
kcal
Author:
Hina Gujral
Ingredients
1
Cup
onion, chopped
1
Cup
tomato, chopped
2
tablespoon
butter
2
tablespoon
tomato ketchup
1
green chili
1
tablespoon
ginger, grated
Salt to taste
½
teaspoon
white sugar
1
teaspoon
Kashmiri red chili powder
½
teaspoon
turmeric powder
Instructions
Heat butter in a pan.
Add the onion and green chili. Saute over low heat till onion become soft and light brown.
Next add the ginger and diced tomato.
Cook the masala it tomato turn soft and mushy.
Add salt, sugar, turmeric powder, tomato ketchup and Kashmiri red chili powder. Stir to combine.
Fry till the oil starts separating from the masala. Turn off the heat.
Allow the masala to cool down completely before blending into a smooth paste.
Store in a clean, dry jar for upto 2 weeks in the fridge.
Notes
*These ingredients yield approximately 1 Cup of masala sufficient to make curry for 4 adults.
Nutrition
Calories:
360
kcal
|
Carbohydrates:
37
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
15
g
|
Trans Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
670
mg
|
Potassium:
781
mg
|
Fiber:
7
g
|
Sugar:
21
g
|
Vitamin A:
2691
IU
|
Vitamin C:
39
mg
|
Calcium:
73
mg
|
Iron:
2
mg