Delhi Butter Masala Recipe

Bhuna Masala

DBMBHMA

A rich bhuna-style curry made with paneer, chicken or mixed vegetables, yoghurt, warming spices and Delhi Butter Masala.

Watch recipe video

Ingredients

• 180ml water
• 200g paneer, chicken breast or mixed vegetables, cut into cubes
• 2 tsp garam masala powder
• 120g yoghurt, whisked
• 50g onion, peeled, quartered and separated into petals
• 50g green capsicum, deseeded and cut into large dice
• 2 tbsp vegetable oil
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp fenugreek leaves powder, kasuri methi
• 1 packet Delhi Butter Masala
• 3 tbsp fresh coriander, chopped, reserve 1/4 for garnish

Method

1. Sauté onion and capsicum in a pan with 1 tbsp vegetable oil for 1 minute on high heat. Remove and keep aside.

2. In the same pan, sauté paneer, chicken or mixed vegetables with 1 tbsp vegetable oil for 1 minute on medium-high heat.

3. Sprinkle garam masala powder and fenugreek leaves powder, then sauté for 2 minutes.

4. Remove from heat and keep aside.

5. In the same pan, heat 180ml water. Empty the full sachet into the pan and mix well.

6. Add yoghurt and stir. Bring to a gentle simmer.

7. Add the sautéed ingredients to the gravy and cook for 3 minutes, until fully cooked.

8. Add the sautéed onion and capsicum, then mix in lemon juice.

9. Add chopped coriander and mix well. Serve hot with rice or Indian bread.