Tesco Finest Makhani Curry Sauce 340G
€2.85
€8.38/kg
Guideline Daily Amounts
- Energy
- 1245kJ
- 300kcal
- 15%of the reference intake
- Fat
- 23.3g
- 33%of the reference intake
- Saturates
- 11.2g
- 56%of the reference intake
- Sugars
- 12.1g
- 13%of the reference intake
- Salt
- 1.11g
- 19%of the reference intake
high
high
medium
medium
Ingredients
INGREDIENTS: Tomato Purée, Double Cream (Milk) (12%), Water, Butter (Milk) (7%), Baker's Honey (4%), Onion, Cornflour, Rapeseed Oil, Sugar, Ginger Purée, Ground Roast Cumin Seeds, Ground Roast Coriander, Acidity Regulator (Lactic Acid), Lemon Juice from Concentrate, Salt, Dried Garlic, Sunflower Oil, Paprika, Dried Fenugreek Leaf, Nutmeg, Turmeric, Fenugreek, Cardamom, Coriander, Stabiliser (Xanthan Gum), Chilli Powder, Cinnamon, Ginger, Cumin Seeds, Allspice, Black Pepper, Molasses, Clove, Dill, Fennel, Mace.
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Chicken Makhani.
Serves 2
Cooking time: 20 minutes.
Method: Hob.
Ingredients: 15ml (1 tbsp) oil. 300g diced chicken breast, 1 jar of Tesco Finest Makhani Curry Sauce.
Method:
1. Heat up the oil in a medium saucepan. Add chicken and fry until browned.
2. Stir in the jar of sauce and heat until bubbling and the chicken is thoroughly cooked.
To Serve: Serve with cooked basmati rice or naan and garnish with chopped coriander.
Vegetable Makhani.
Serves 2.
Cooking time: 15 minutes.
Method: Hob.
Ingredients: 400g (drained 240g) tinned chickpeas, 125g fresh spinach, 1 jar of Tesco Finest Makhani Curry Sauce.
Method:
1. Heat up a medium saucepan and add the drained chickpeas. Cook for a few minutes.
2. Stir in the jar of sauce and heat until bubbling.
3. Add the spinach and cook for a few minutes until it starts to wilt. Allow to cook until the sauce has heated through.
To Serve: Serve with cooked basmati rice or naan and garnish with chopped coriander.
Paneer Makhani.
Serves 2.
Cooking time: 20 minutes.
Method: Hob.
Ingredients: 15ml (1 tbsp) oil. 200g diced paneer, 1 jar of Tesco Finest Makhani Curry Sauce.
Method:
1. Heat up the oil in a medium saucepan. Add the paneer and fry until browned.
2. Stir in the jar of sauce and heat until bubbling.
To Serve: Serve with cooked basmati rice or naan and garnish with chopped coriander.
| Typical Values | Per 100g | 1/2 of a jar (170g) |
|---|---|---|
| Energy | 732kJ / 177kcal | 1245kJ / 300kcal |
| Fat | 13.7g | 23.3g |
| Saturates | 6.6g | 11.2g |
| Carbohydrate | 11.1g | 18.9g |
| Sugars | 7.1g | 12.1g |
| Fibre | 1.4g | 2.4g |
| Protein | 1.5g | 2.6g |
| Salt | 0.65g | 1.11g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
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