Vegetarian butter masala is a rich, creamy Indian curry made with a tomato-onion gravy, butter, cream, and your choice of paneer or mixed vegetables. It delivers the same indulgent, mildly spiced flavor as the classic chicken or paneer version, but with a fully plant-forward twist. The sauce is silky, slightly sweet, and perfectly balanced with warm spices like garam masala and kasuri methi, making it a comforting weeknight dinner or a showstopper for guests.
Ingredients
- 2 tablespoons (30 g) butter or ghee, divided
- 1 tablespoon (15 ml) oil (neutral, like sunflower or canola)
- 1 large onion (about 150 g), finely chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 green chili, slit (optional, for heat)
- 3 medium tomatoes (about 400 g), chopped, or 1 can (400 g) crushed tomatoes
- 1/4 cup (30 g) raw cashews, soaked in hot water for 15 minutes
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) turmeric
- 1 teaspoon (5 g) garam masala, divided
- 1/2 teaspoon (2.5 g) red chili powder (adjust to taste)
- 1 teaspoon (5 g) salt, or to taste
- 1/2 cup (120 ml) heavy cream (or full-fat coconut milk for vegan)
- 1 teaspoon (5 g) kasuri methi (dried fenugreek leaves), crushed
- 1 cup (150 g) paneer, cubed (or extra-firm tofu, or 1 cup mixed vegetables like peas, carrots, bell peppers)
- 1/2 cup (120 ml) water, as needed
- Fresh cilantro, chopped, for garnish
Instructions
- Soak the cashews in hot water for 15 minutes. Drain and blend with 1/4 cup (60 ml) water into a smooth paste. Set aside.
- Heat 1 tablespoon (15 g) butter and the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until golden brown, about 8–10 minutes.
- Add the garlic, ginger, and green chili (if using). Sauté for 1 minute until fragrant.
- Add the chopped tomatoes (or canned crushed tomatoes) and cook for 8–10 minutes, until the tomatoes are soft and the mixture thickens slightly.
- Turn off the heat and let the mixture cool for 5 minutes. Transfer to a blender and blend until completely smooth. Be careful when blending hot liquids—vent the lid.
- Return the puree to the skillet. Place over medium heat and add the cashew paste, cumin, coriander, turmeric, half of the garam masala, red chili powder, and salt. Stir well and cook for 3–4 minutes, until the sauce thickens and the raw taste of the spices is gone.
- Add 1/2 cup (120 ml) water to reach your desired consistency (some prefer a thicker sauce, others thinner). Bring to a gentle simmer.
- Lower the heat and stir in the remaining 1 tablespoon (15 g) butter and the heavy cream. Simmer for 2–3 minutes, but do not boil after adding cream to prevent curdling.
- Add the cubed paneer (or vegetables) and the remaining garam masala. If using vegetables, add them now and simmer for 5–7 minutes until tender. For paneer, simmer just 2–3 minutes to heat through.
- Crush the kasuri methi between your palms and sprinkle over the curry. Stir gently, then turn off the heat.
- Garnish with fresh cilantro and serve hot.
Tips
- For a vegan version, replace butter with vegan butter or oil and use full-fat coconut milk instead of cream. The coconut flavor will subtly change the taste, but it still works beautifully.
- Do not skip soaking the cashews—this ensures a silky, creamy sauce. If you’re short on time, use 1/4 cup (60 ml) cashew butter mixed with 1/4 cup (60 ml) water instead.
- If using store-bought garam masala, add it in two stages as written. Adding half early builds depth, and the final sprinkle at the end keeps the aroma fresh.
- To avoid curdling the cream, always lower the heat before adding it and never let the curry boil after that. Also, use room-temperature cream.
- If you prefer a smoky flavor, you can do a quick “dhungar” method: place a small piece of hot charcoal in a steel bowl set inside the curry, pour a teaspoon of ghee over it, cover with a lid for 2 minutes, then remove. This is optional but adds a traditional touch.
Serving Suggestions
Serve this butter masala with hot naan, roti, or jeera rice. It also pairs well with plain basmati rice and a side of cucumber salad or pickled onions. For a complete meal, add a simple dal or a green vegetable side dish.
Variations
- Mixed Vegetable Butter Masala: Add 1 cup of mixed vegetables (cauliflower, carrots, peas, green beans) in step 9 and simmer until tender. This is a great way to use up leftover veggies.
- Tofu Butter Masala: Use extra-firm tofu, pressed and cubed, instead of paneer. Sauté the tofu in a little oil until golden before adding to the sauce for extra texture.
- Butter Chickpea Masala (Chana Masala style): Stir in 1 can (15 oz / 425 g) of drained chickpeas in step 9. Simmer for 5 minutes to allow the flavors to meld.
- Spicier Version: Increase the green chili and red chili powder, or add 1/2 teaspoon of cayenne pepper in step 6.
Storage and Reheating
Store leftovers 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 in 30-second intervals, stirring in between. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating. The sauce may separate slightly after freezing, but a good stir will bring it back together.
Frequently Asked Questions
Can I make this without cream? Yes, you can omit the cream entirely or replace it with full-fat coconut milk or a dollop of plain yogurt (added at the end, off the heat, to prevent curdling). The sauce will be slightly less rich but still delicious.
Why is my sauce bitter? Bitterness usually comes from burnt spices or garlic. Make sure to cook the onions and tomatoes on medium heat, not high, and add the ground spices only after the tomato puree is in the pan. Also, avoid over-toasting the garlic.
Can I use pre-made tomato puree? Absolutely. Use 2 cups (480 ml) of plain tomato puree and skip the step of blending the onion-tomato mixture. Just sauté the onions, add the puree, and proceed.
Is this recipe gluten-free? Yes, all the ingredients are naturally gluten-free. Just check your garam masala and kasuri methi for any added flour, though most brands are gluten-free.
How do I make it less tangy? If your tomatoes are very acidic, add a pinch of sugar (about 1/2 teaspoon) along with the salt in step 6. This balances the acidity without making it sweet.
Can I skip the cashews? Cashews are key to the creamy texture, but if you have a nut allergy, you can use 2 tablespoons (30 g) of sunflower seed butter or 1/4 cup (60 ml) of plain yogurt (added at the end). The texture will be slightly less silky.
Related
- Picture of Dhokla: Soft Spongy Khaman Recipe
- Rasgulla Recipe: Soft Bengali Syrup-Soaked Cheese Balls
- Pink Kaju Katli Recipe: Easy Indian Cashew Fudge
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).