Butter masala is a beloved North Indian curry known for its velvety, mildly spiced tomato gravy enriched with butter and cream. This version skips the paneer entirely, making it a naturally vegan-friendly base (if you use plant-based butter and cream) that still delivers the same luxurious texture and deep flavor. It works beautifully as a simple weeknight dinner or as a base for adding your own proteins and vegetables.
Ingredients
- 3 tablespoons (42 g) unsalted butter or vegan butter
- 1 tablespoon (15 ml) neutral oil (like sunflower or canola)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 1 green chili, slit (optional, adjust to taste)
- 1 can (14.5 oz / 411 g) crushed tomatoes or 3 large tomatoes, pureed (about 1.5 cups / 360 ml)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri red chili powder (or 1/4 tsp cayenne for heat)
- 1 teaspoon salt, or to taste
- 1/2 cup (120 ml) heavy cream or coconut cream (for vegan)
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- 2 tablespoons (30 g) butter or vegan butter, for finishing
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the 3 tablespoons butter and oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes. This builds the base flavor.
- Add the minced garlic, grated ginger, and green chili (if using). Sauté for 1 minute until fragrant.
- Add the crushed tomatoes, cumin, coriander, garam masala, turmeric, red chili powder, and salt. Stir well. Bring to a simmer, then reduce heat to low and let it cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the tomato mixture.
- Remove the pan from heat and let the mixture cool slightly. Transfer to a blender and blend until completely smooth. Be careful with hot liquids—vent the lid and blend in batches if needed. Return the pureed sauce to the pan.
- Place the pan back over low heat. Stir in the heavy cream (or coconut cream) and the crushed fenugreek leaves. Simmer gently for 3–4 minutes, but do not boil, as the cream can curdle.
- Finish by stirring in the final 2 tablespoons of butter until melted and glossy. Taste and adjust salt or spices. Garnish with fresh cilantro and serve hot.
Tips
- Substitute tomatoes: If using fresh tomatoes, choose ripe, red ones. Overly tart tomatoes may need a pinch of sugar (about 1/2 teaspoon) to balance.
- Make it vegan: Use vegan butter and coconut cream (or cashew cream) for a dairy-free version. The coconut cream adds a slight coconut note, but it still tastes delicious.
- Don’t skip the blending: Blending the sauce is what gives butter masala its signature silky texture. If you prefer a chunky sauce, you can skip this step, but the texture will be more rustic.
- Kasuri methi is key: Dried fenugreek leaves give that authentic restaurant flavor. If you don’t have them, you can skip, but add a pinch of fenugreek powder (if available) or a small amount of maple syrup to mimic the slight bitterness.
Serving Suggestions
Serve this butter masala with steamed basmati rice, naan, roti, or paratha. It also pairs well with jeera rice (cumin rice) or as a side with grilled vegetables. For a heartier meal, add chickpeas, roasted cauliflower, or boiled potatoes directly into the sauce.
Variations
- Vegetable butter masala: Add 1 cup of mixed vegetables (carrots, peas, beans) after blending and simmer until tender.
- Chickpea butter masala: Stir in 1 can (15 oz / 425 g) of drained chickpeas along with the cream for a protein-packed version.
- Cashew butter masala: Blend 1/4 cup (35 g) of soaked cashews with the tomato sauce for extra richness and a slightly sweet nuttiness.
- Spicy version: Increase the chili powder or add a chopped fresh red chili with the onions for more heat.
Storage and Reheating
Store leftover butter masala in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if it has thickened. You can also microwave it in 30-second intervals, stirring between. Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I add paneer to this recipe? Yes, absolutely. If you want paneer, simply cube 200 g (about 1 cup) of paneer and gently fold it in during the last 5 minutes of simmering. You can also pan-fry the paneer cubes first for extra texture.
What can I use instead of heavy cream? You can use full-fat coconut milk, cashew cream, or even Greek yogurt (though yogurt may curdle if boiled—add it off the heat and stir gently). For a lighter option, use evaporated milk, but the sauce will be less rich.
Can I make this in a slow cooker? Yes. Sauté the onions, garlic, and ginger in a pan, then transfer to a slow cooker with the tomatoes and spices. Cook on low for 4–6 hours. Blend, then stir in the cream and butter before serving.
Why does my sauce taste bitter? Bitterness can come from burnt garlic or spices, or from canned tomatoes that are overly acidic. To fix it, add a pinch of sugar or a splash of cream. Also, make sure to cook the tomato mixture until the oil separates—this removes the raw, acidic taste.
Can I skip the blending step? Yes, but the sauce will be chunky. If you prefer a smoother texture, blending is essential. If you don’t have a blender, use an immersion blender directly in the pot, or press the sauce through a fine-mesh sieve.
Is this dish spicy? It is mildly spiced. The heat comes mainly from the chili powder and green chili. For a mild version, omit the green chili and use only 1/4 teaspoon of chili powder. For more heat, add extra chili or a pinch of cayenne.
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