Side Dishes for Rotis/Dosas/ Naan.

Capsicum & Corn Butter Masala.

Capsicum & Corn Butter Masala.

My husband is a big fan of the Restaurant Style Mushroom Butter Masala and always wanted me to make it everytime around. Today my pantry was completely out of cashews , which is needed to make the base paste. I decided to substitute it with almonds instead as I loved the taste of the Mint Kofta Curry that we had ordered for our daughter`s birthday party. The restaurant prided on the fact that it was their best selling gravy and also that its base was made with Almonds and mint. It`s been on my mind ever since to try and recreate that gravy base combining two profoundly rich ingredients – Mint and Almonds. Today I had to be satisfied moving one step at a time, by simply using Almonds and  making this very creamy rich gravy. The taste of the final dish is definitely influenced by the use of Bell peppers which  have a an enticing flavour and aroma. Try it and you`ll love the subtle yet bold flavours coming through.


12 Almonds.

1/3 Cup Milk.

1/2 Tsp Sugar.

5 Cloves.

1 Onion.

1 Medium Vine Tomato.

Salt to taste.

1 Tsp Dhania Powder.

1 Tsp Cumin Powder.

1/2 Tsp Red Chilli Powder.


2 Tsp Kasuri Methi.

1/3  Tsp Cardamom Powder.

1 Tsp Jeera.

1 Medium Capsicum.

1 Cup Thawed Corn Kernels.

Chopped Cilantro.


  • Drop the almonds in boiling water and allow to oil for 5 minutes. Allow to cool and then soak them in the milk. Add sugar.
  • In a kadai, add a spoon of oil and lightly saute and corn and capsicum for a few minutes. Do not overcook. Keep aside.
  • In a kadai, add a tsp of oil and when hot add the cloves, and onions and fry for a few minutes.
  • Now add the chopped tomatoes, and all the dry powders to it and allow to saute very well until all the water has completely cooked out.
  • Now switch off the flame and allow it to cool and grind to a smooth paste. Set aside.
  • Meanwhile transfer the almonds to a mixer after removing the skin. Add milk, saffron and little sugar and whisk to a creamy paste.
  • Take the same kadai you used to fry the onion tomato mixture and add 2 tsp of oil/ butter.
  • Add jeera and when its hot add the ground masala paste. Follow on with the almond milk mixture.
  • Add 2 tsp of kasuri methi also and stir in well. When the butter slowly oozes out, add the sauteed corn and capsicum.

  • Stir for a couple minutes until its well incorporated in the creamy rich gravy.
  • Switch off and garnish with finely chopped cilantro.