Indian Butter Curry
A creamy tomato-based curry with garam masala, butter, and cream, simmered until rich and thick. Protein and vegetables cook together in the sauce, served warm over rice or with bread.
Ingredients
Method
Dice the onion. Mince the garlic and ginger. Cut the protein into bite-sized pieces and chop the vegetables as desired.
Heat butter in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
Stir in minced garlic and ginger. Cook for 1 minute until fragrant.
Add garam masala and cook for 30 seconds. Stir in tomato paste and cook for 2 minutes to caramelize slightly.
Add the protein pieces and stir to coat in the spice mixture. Cook for 3–5 minutes until the surface is lightly browned.
Pour in vegetable broth and bring to a simmer. Add the chopped vegetables and season with salt and pepper.
Simmer uncovered for 15–20 minutes until the protein is cooked through and vegetables are tender.
Reduce heat to low and stir in heavy cream. Simmer for 2–3 minutes until the sauce is creamy and slightly thickened; do not boil.
Taste and adjust seasonings. Serve warm over basmati rice, jasmine rice, or with warm naan or pita bread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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