Punjabi Butter Curry
A worldwide favorite, our butter masala's rich flavors and mild spices originated in India's Punjab region. This curry tastes best with marinated meats but is also a quick and easy favorite among vegetarians.
- Add 1 lb of your favorite protein, tofu, or vegetable in a pan and sauté for 10 minutes.
- Add Punjabi Butter Curry to medium stockpot with 1/4 cup water and simmer for 45 minutes or until meat is fully cooked, or vegetables are soft.
- Serve with Move's Lemon Rice, Rice Pulao, or steamed basmati rice with a wedge of lime.
Ground Tomato, Onion, Coconut Milk, Red Chili, Fenugreek, Garam Masala, Jaggery, Brown Sugar, Cumin, Coriander, Ginger-Garlic Paste, Rice Bran Oil, Salt.
|Servings Per Container||4|
|Serving Size||4 oz|
Husband and wife Anjan and Emily Mitra was inspired by the energy and vibrancy of Mumbai, and wanted to share the rich diversity of Indian cuisine and culture. In 2005, they opened their first restaurant in the historical Mission district of San Francisco, where they share their creativity, passion, and self-expression through crafting fresh and seasonal Indian food.
Since then, their restaurant has been recognized in the Michelin Guide 11 times, commending them for their passion and consistent dedication to quality and innovation.