Butter Masala Curry


Vegetarian, Vegan, Gluten-free

Meal Type
Dinner
Cuisine
Indian
Author
vegrecipesofindia.com
Serves
4
Preparation Time
10 minutes
Cooking Time
1 hour

Ingredients

Flavoured oil

  • 3 tbsp oil for cooking (canola or mustard seed works really well)
  • 1 bay leaf (optional - I often forget)
  • 4 curry leaves ( fresh/ frozen or dried)
  • 1 or 2 green chilli ( split, optional to remove once cooked)

Gravy Base

  • 1 inch ginger (crushed or ground in a mortar & pestle) 1 Tbsp minced
  • 3-4 garlic cloves(crushed or ground in a mortar & pestle) 1 Tbsp minced
  • 1.5 - 2 cups of diced tomatoes (pureed - blend smooth or use passata) - V8 vegetable juice
  • 1.5 cups water

Protein

  • 250 - 450 grams of tofu or alternative protein (diced or frozen and torn)
  • 2 - 3 tbsp cashews (soaked in equal quantities hot water for 15 minutes, then ground to a smooth paste)

Spices

  • 1 tsp kasuri methi/dry methi leaves (we often use a very fat pinch... Multiple tbsps...)
  • 1 tsp garam masala
  • ½ - 1 tsp red chilli powder
  • 1/4 TSP ground cinnamon (optional)
  • 1/4 TSP ground turmeric (optional)

Seasoning for tofu

  • 1 Tbsp tandoori spice (optional)
  • 3 Tbsp natural coconut yoghurt (optional)
  • 1 - 2 TSP chicken stock (optional)

Garnish

  • 1 - 2 Tbsp butter or vegan spread
  • a few coriander leaves for garnishing (optional)

Instructions

Sauce base

  1. heat oil in a pan. add chillies, bay and curry leaves and saute for some 10-15 seconds or till the oil become fragrant.
  2. add ginger-garlic paste and saute till the raw aroma disappears.
  3. add the tomato puree and stir well. add red chili powder after 2-3 mins and stir again. saute till the oil starts to leave the sides of the tomato paste.
  4. add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
  5. add water and stir. simmer on a low flame.

Finishing up

  1. Prepare the tofu (use fresh and dice into 1-2 cm cubes or use frozen - defrost and squeeze all possible liquid before tearing into bite sized pieces. Season the tofu pieces/ cubes by tossing them with the spices as desired. Add the tofu and cook them for 2 to 3 minutes till they become soft.
  2. If you like, you can use diced on-site gluten meat sustitute instead. The Lamyong plain chicken is a favourite.
  3. lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
  4. garnish butter masala with coriander leaves and butter.
  5. serve butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle.

Notes

  • For a fun twist, try using defrosted frozen tofu and squeeze all the water out... The texture becomes very chewy and the torn pieces have a more organic shape allow with a better ability to absorb other flavours.
  • Frozen tofu is a great option for anyone who doesn't always have it on hand fresh, freezing tofu you don't think you'll use before it expires is not only waste reducing it works out really well as the freezing changes the texture in a great way.
  • If you want to use an alternative protein like lamyong vegan chicken - marinade bute sized pieces in yoghurt and spice, then sear in a hit pan until charred slightly.
  • Serve with fresh boiled rice or your choice of Naan.