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Butter Plant Masala

Rich, creamy butter masala with Plant Meat curry-cut chunks — the same velvety tomato-cashew gravy, now with plant protein that soaks up every bit of the sauce.

30 minsEasyUses: Curry-Cut Chunks
B

Ingredients

Servings:3
  • 300g Plant Meat Curry-Cut Chunks
  • 1.5 cups Tomato purée
  • 3 tbsp Cashew paste
  • 2 tbsp Butter / plant butter
  • ¼ cup Cream / plant cream
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Kashmiri chili powder
  • 1 tsp Garam masala
  • 1 tsp Kasuri methi (dried fenugreek)
  • 1 tsp Sugar
  • to taste Salt

Method

  1. 1

    Pan-sear the curry-cut chunks in butter until golden on all sides. Set aside.

  2. 2

    In the same pan, sauté ginger-garlic paste until fragrant.

  3. 3

    Add tomato purée, Kashmiri chili, and salt. Simmer for 10 minutes.

  4. 4

    Blend in cashew paste and stir until the gravy turns silky.

  5. 5

    Add the seared chunks back in. Simmer for 5 minutes.

  6. 6

    Finish with cream, garam masala, kasuri methi, and a pinch of sugar.

  7. 7

    Serve hot with naan, rice, or jeera pulao.