• Becky Berberich

Indian Butter Sauce (on whatever you want)

Do you ever do Indian and think, "IDK what magic they're doing but I could never make this!" First, if you live around me there are no Indian restaurants so you 100% do not do that on the regular. Secondly, if you do, or if you just love Indian food, you can totally do this! I didn't even really try Indian food till I was 30 and MAN was I missing out. It's so unlike other flavors yet it is instantly comfort food. Is mine authentic? Not really. I'm very not Indian and mine will never be as good and I will never quite nail the spices, but I'm so appreciative and I try my best!

About two years ago I tried a 'Butter Chickpea' recipe that was a vegan version of a butter chicken recipe and I was in love. I have since made it multiple times and I think this one is my best yet.

I experimented with coconut and it turns out that regardless of if a recipe calls for it, coconut and tomato react with each other and get chunky. It's not cool and I don't know what against-science principals those chefs used to get it to not do that. Cashews are better to get the creamy 'buttery' taste without chunks.

(*booo cloudy weather for making this shot look so dark!)

Butter sauce is so good. It's comforting like mac and cheese but tastes like something. I'm sorry. Mac and cheese tastes like nothing. I said it. Crucify me. Without salt and other stuff added to it it's virtually flavorless. I thought that before I became vegan. I tried Chao Mac and Cheese recently which is the premier of vegan mac and cheese (as far as actually trying to taste like cheese) and same thing. Fucking bland.

Butter sauce just makes you feel like your guts are surrounded in a fluffy blanket and you can't help but smile. It's so warm and satisfying.

I made mine with potatoes at the end for my add in but you can do chickpeas, tofu, or whatever you please. Except for chicken... I know that's "traditional" but that chicken doesn't want to be your dinner. Most Hindus don't eat chicken anyway. It's a western thing.

Without further adieu...


- 28 oz can crushed or diced tomatoes

- 1/2 cup raw cashews

- 1 yellow onion

- 2 tsp fresh grated ginger

- 1 tsp turmeric

- 1/2 tsp nutmeg

- 1 Tbs garam masala (found in the ethnic section of your grocery store)

- 1 tsp garlic powder

- 1/2 tsp cumin

- Salt to taste


Step 1: Sauté onion on medium until starting to get browed and add in a splash of water to losen up stuff on bottom of pan and add in all spices.

Step 2: Add in tomatoes and stir until incorporated.

Step 3: Blend cashews and about a half to three quarters cup of water in the blender until a bit thicker than the consistency of half and half. I left mine in for about a minute and a half.

Step 4: Stir in with sauce and let simmer with whatever you want to cook it with. Honestly you could have made the sauce alone, but I wanted to cook my potatoes (see exhibit A)

Not really an additional step but taste test as you mix that stuff. It needs to all be incorporated together. Let simmer if you need stuff to cook in it but stir so things don't get stuck to the bottom of the pan.


This recipe is really hard to mess up and a nice change from the ho-hum I frequently get stuck in. I've made it with chickpeas and it's also super good. I'm not at all carb phobic so I went for potatoes with a side of rice lol.

Nutrition for just the sauce: Servings 4; Serving size 2/3 a cup; Calories 172, Fat 6.8 g, Fiber 3.2 g, Protein 5.4 g, Carbohydrates 28.4 g

Nutrition for my lunch of 1 serving sauce, 1/4 of a large russet potato, 2/3 cup cooked white rice: Calories 384, Fat 7.1 g, Fiber 4.7 g, Protein 9.9 g, Carbohydrates 75.9 g

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