Butter Masala, a rich and mildly-spiced sauce, brings me back to eating at dhabas in North India while on family road trips. I combine pure cashew butter and luscious coconut cream with slow-cooked tomatoes, garlic, ginger and sweet paprika to create a lighter, vegan version of the recipe that's as satisfying as the original.
Also note, my simmer sauces are all mild so you can make them for your household and each individual can modify the heat with one of our achaars. That's how we do it at home. Feed our toddler the sauce with veggies and a protein, grain and yogurt and then we layer on our achaars for kick!
Directions: Add 1 jar of our Cashew Butter Masala sauce to 1 lb sautéed chicken, tofu, paneer or veggies.  Add 1/2 cup coconut milk or cream for a richer sauce.  Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar (optional) over rice or with naan.
Ingredients: water, organic coconut cream, tomato paste, onions, non-GMO expeller pressed canola oil, garlic, ginger, lemon juice, non-GMO cashew butter, spices (including paprika and turmeric), tamarind, brown sugar, salt, fenugreek leaves.