Butter Masala

• 份量: Serves 2
• 总时间: 37 minutes

配料

2 tbsp veg oil

2 heaped tbsp ghee

2 cinnamon sticks (2 inch)

2 cardamom pods

1 large white onion

2 garlic and ginger blocks

3 large tomatoes

1 tbsp tomato puree

3/4 tsp salt (adjust as required)

1 tsp turmeric

1 tsp cumin powder

1 1/2 tsp coriander powder

1/2 tsp kashmiri chilli powder

large handful of cashews

1 tsp garam masala

pinch of kasuri methi (fenugreek)

small knob of butter

150ml single cream

your desired protein (I used vegan chicken)

Garnish

Large pinch of fresh coriander

Optional Meat and veg

Chicken/lamb

Tomato - chopped in quarters

Onion - large slices of it

Spinach

步骤

Heat the vegetable oil and ghee in a pan, then add the cinnamon sticks and cardamom pods. Cook and stir for 30 seconds

Slice the onions and add them to the pan along with a touch of salt. Cook and stir for a few minutes. Add the garlic and ginger blocks and stir for a further 2 minutes. Then cook until the onions soften/caramelise

Chop the tomatoes into quarters and add them to the onions. Cook until the tomatoes break down. Once done, add tomato puree with a splash of water and cook for a few minutes

Add the salt, spices (except garam masala & fenugreek), and cashews with a splash of water, then stir and cook on medium heat for a few minutes or until you see the oil separate. Add 350 - 400ml of water (boiling), bring up to heat, then put the lid on and simmer on low-medium heat for 15 minutes allowing the spices to cook and the oil to rise to the top

Once done, drop the heat to low, remove the lid, and blend the contents of the pan to a smooth sauce using a hand blender for ease (remove the cinnamon stick and cardamon pods before doing this). Then increase the heat to medium and cook for a minute

Add in the garam masala and fenugreek. Stir and simmer for 2 minutes. Then add in the butter and stir until it melts. Add in the single cream, and stir, followed by the leftovers. Stir once more and allow the dish to come together

Put the lid on and simmer for 4 - 5 minutes on low heat. Then remove the lid and increase the heat to high and reduce the sauce for a few minutes to achieve your desired consistency. Add chopped fresh coriander and stir. Finally, garnish with fresh coriander, and a final drizzle of cream

Add any protein you want to this sauce, and it'll taste fire!