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Puree the tomatoes
First, rinse and chop the tomatoes, put them in a blender jar, and make a puree. Keep the tomato puree aside.
- Serving Size 1 Small Cup (100 g)
- Calories79.0 kcal
- Carbs3.1 g (12.3 kcal)
- Protein1.3 g (5.3 kcal)
- Fats6.8 g (61.4 kcal)
Kalan makkani recipe
Kalan makkani are fat-free, low-sodium, low-calorie, and cholesterol-free. They are also packed with fiber, vitamins, and minerals.
Cooking time: 20 minutes
Serves: 6 persons
Ingredients
Cream
2 Tea Spoon
Butter
1 Table Spoon
Sugar
1 Tea Spoon
Fenugreek leaves
20 Grams
Tomato ripe local
250 Grams
Chillies green - all varieties
10 Grams
Garlic small clove
5 Grams
Ginger fresh
1 Table Spoon
Button mushroom fresh
100 Grams
Rice bran oil
2 Table Spoon
Salt
0.5 Tea Spoon
Water
200 Milliliter
Red chilli powder
1 Tea Spoon
Bay leaves
2 Grams
Instructions
1
2
Sautee tomato puree
Melt butter in a pan. First, add bay leaf and saute for a few seconds till aromatic. Then add the crushed ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away. Add the tomato puree and stir well.
3
Add powdered spices
Now add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato paste. Keep on stirring often on low flame till the oil separates from the sides. Add water. Stir and simmer till the gravy or sauce thickens a bit. Takes about 7 to 8 mins on a low flame.
4
Add mushrooms
Then add the slit green chilies and ginger julienne. Stir and simmer for a minute. Add sugar, salt, and crushed kasuri methi. Stir and then add mushrooms. Simmer the gravy for 2 to 3 minutes and cook.
5
Add cream
Lastly add cream and gently stir. Switch off the flame and then sprinkle with garam masala. Give a gentle stir again.
6
Serve hot
Serve the mushroom makhani with rotis, naan or jeera rice.
Nutrition Label
Kalan makkani
- Serving Size1 Small Cup (100 g)
- Calories79.0 kcal
- Carbs3.1 g
- Fiber1.8 g
- Sugar1.4 g
- Protein1.3 g
- Fat6.8 g
- Saturated fat2.2 g
- Mono unsaturated fat2.3 g
- Poly unsaturated fat1.8 g
- Cholesterol5.3 mg
- Sodium169.0 mg
Also Known As
Glycemic Index
30 Low
Low glycemic impact due to fat and fiber slowing carbohydrate absorption.
How to flatten the spike
- Add a protein source like dal, paneer, or yogurt
- The fiber content helps moderate blood sugar spikes
Compare & Substitute
| Nutrient | Kalan makkani | Paneer makhani | Khumb Paneer Curry | Kumbalam Butter Masala |
|---|---|---|---|---|
| Calories | 79 kcal | 176.1 kcal | 178.9 kcal | 175 kcal |
| Carbs | 3.1 g | 7.5 g | 5.6 g | 4.7 g |
| Protein | 1.3 g | 9.1 g | 5.6 g | 1.9 g |
| Fat | 6.8 g | 12.2 g | 14.9 g | 16.5 g |
| Fiber | 1.8 g | 0.9 g | 2.5 g | 2.8 g |
| Sugar | 1.4 g | 6.2 g | 2.9 g | 1.7 g |
| Sodium | 169 mg | 120.2 mg | 254.1 mg | 255.7 mg |
| Cholesterol | 5.3 mg | 6.8 mg | 14.3 mg | 19.7 mg |
