Makhani Tomato Paneer Recipe
Ingredients
| Tomato | 1⁄2 Kilogram | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Red chili powder | 1⁄2 Teaspoon | |
| Paneer | 250 Gram | |
| Salt | To Taste | |
| Cloves | 2 | |
| Sugar | 3 Teaspoon | |
| Coriander leaves | To Taste | |
| Ginger paste | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 130 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 24.3 mg8.1%
Sodium 209.6 mg8.7%
Total Carbohydrates 8 g2.5%
Dietary Fiber 1.2 g4.7%
Sugars 6.2 g
Protein 6 g11.7%
Vitamin A 19.7% Vitamin C 18.3%
Calcium 4.9% Iron 1.7%
*Based on a 2000 Calorie diet
Directions
1 In a pan heat the ghee.
2 Add in chopped tomatoes and cloves.
3 Cook until tender.
4 Pass through a sieve to get a smooth gravy.
5 In a pan, sdd in sugar, salt, red chilli powder, ground ginger with tomato pulp.
6 Cook for about 5 minutes.
7 Add in thick pieces of paneer and coriander leaves.
8 Continue cooking until a little thick.
9 Add in the butter.
SERVING
10 Serve hot.
Chef
