Vegetable butter masala is a rich, creamy Indian curry loaded with mixed vegetables in a lightly spiced tomato-cashew gravy. It’s a vegetarian take on the classic butter chicken, using the same velvety sauce but swapping the meat for hearty veggies like cauliflower, carrots, and beans. The sauce gets its silkiness from cashews and butter, making it a truly satisfying dish that works for weeknight dinners and special occasions alike.
Ingredients
- 2 tablespoons (28 g) unsalted butter, divided
- 1 tablespoon (15 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 1 tablespoon (15 g) ginger-garlic paste
- 2 medium tomatoes, chopped (about 1½ cups / 270 g)
- ¼ cup (30 g) raw cashews
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (or ½ teaspoon cayenne)
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1 cup (240 ml) water
- 2 cups (300 g) mixed vegetables (cauliflower florets, diced carrots, green beans, and green peas)
- ½ cup (120 ml) heavy cream
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed (optional)
- 2 tablespoons (8 g) fresh cilantro, chopped, for garnish
Instructions
- Heat 1 tablespoon (14 g) of the butter and the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 6–8 minutes.
- Add the ginger-garlic paste and cook for 1 minute until fragrant. Add the chopped tomatoes and cashews. Cook for 5–6 minutes, until the tomatoes soften and release their juices.
- Add the ground cumin, coriander, turmeric, chili powder, garam masala, and salt. Stir and cook for 1 minute to toast the spices.
- Add the water and bring to a simmer. Cover and cook for 10 minutes, then let cool slightly.
- Transfer the mixture to a blender and blend until completely smooth. Be careful when blending hot liquids—vent the lid and hold a towel over it. Set the puree aside.
- In the same pan, add the remaining 1 tablespoon (14 g) butter and the mixed vegetables. Sauté over medium heat for 3–4 minutes.
- Pour the pureed sauce back into the pan with the vegetables. Add the heavy cream and crushed fenugreek leaves, if using. Stir well.
- Bring to a gentle simmer and cook for 10–12 minutes, until the vegetables are tender and the sauce has thickened slightly. Taste and adjust salt.
- Garnish with fresh cilantro and serve hot.
Tips
- Make it vegan: Use a plant-based butter and replace the heavy cream with full-fat coconut milk or cashew cream. The flavor will be slightly different but still delicious.
- Blend carefully: Hot liquids expand in a blender. Always remove the center cap, cover with a kitchen towel, and blend on low speed first.
- Don’t skip the kasuri methi: Dried fenugreek leaves add that signature restaurant-style aroma. If you don’t have them, you can omit them—the curry will still be good.
- Vegetable texture: Cut the vegetables into similar-sized pieces so they cook evenly. If using frozen peas, add them in the last 5 minutes to avoid mushiness.
Serving Suggestions
Serve the vegetable butter masala with steamed basmati rice, jeera rice, or warm naan bread. It also pairs well with roti or paratha. A side of cucumber salad or pickled onions adds a fresh contrast to the rich curry.
Variations
- Paneer version: Add 1 cup (150 g) of cubed paneer (Indian cottage cheese) along with the vegetables. Gently fold it in during the last 5 minutes of cooking.
- Extra protein: Stir in 1 cup (150 g) of cooked chickpeas or firm tofu cubes for a heartier meal.
- Smoky flavor: For a smoky twist, you can add a pinch of smoked paprika or a few drops of liquid smoke along with the spices.
- Less creamy: Substitute the heavy cream with ½ cup (120 ml) of plain yogurt (stirred well) or ¼ cup (60 ml) of milk for a lighter sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The curry tastes even better the next day as the flavors meld. Reheat gently on the stovetop over low heat, adding a splash of water or milk if the sauce has thickened too much. You can also microwave in 30-second intervals, stirring in between, until heated through. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen mixed vegetables? Yes, frozen vegetables work well. Add them directly to the pan in step 6; no need to thaw first. Adjust the cooking time in step 8 to about 8–10 minutes, just until heated through.
How do I make it less spicy? Use only ½ teaspoon of Kashmiri chili powder or substitute with ¼ teaspoon of sweet paprika. You can also add a tablespoon of tomato paste to balance the heat.
Can I skip the cashews? Cashews are what make the sauce creamy and rich. If you have a nut allergy, use 2 tablespoons of sunflower seeds or ¼ cup of plain yogurt (added at the end) as a substitute—the texture will be less silky but still good.
Why is my sauce grainy? A grainy sauce usually means the cashews weren’t blended long enough. Blend for a full 2–3 minutes until completely smooth. Also, make sure the tomatoes are fully cooked before blending.
Can I make this in advance? Yes, you can prepare the sauce up to 2 days ahead and refrigerate it separately. When ready to serve, cook the vegetables, then add the sauce and cream and simmer until everything is hot.
Is this dish gluten-free? Yes, all the ingredients are naturally gluten-free. Just check the garam masala label to ensure it doesn’t contain any wheat-based fillers.
Related
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- Puli Puli Tamarind Rice: Tangy South Indian Recipe
- Poha Cutlet Recipe (Crispy Indian Snack)
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