Butter Masala Curry is one of the most famous Indian recipes. Traditionally made with Chicken or Paneer, and paired with Rotis or Naan bread, there is nothing that beats this combination. However, making rotis and curry on a busy day isn’t simple. Butter masala pasta is an Indian twist on the traditional pasta, which is creamy, saucy, cheesy, flavorful and easy to make recipe in less than 30 mins. Macaroni cooked in most delicious butter masala sauce along with onions, bell peppers, topped with coriander leaves.
Butter Masala Pasta is one of our to go choice on a busy weekday for either lunch or dinner. I have made this recipe multiple times, sometimes I use the store bought butter masala pasta sauce from Brooklyn Delhi as their sauce is vegan. Sometimes I make the sauce at home from scratch and store the sauce in refrigerator so that I can use it for multiple dishes.
I love to use small size pasta for this but you can use kind of pasta including tortellini and spaghetti. This sauce is so customizable that spice level can be controlled as required!! My recipe here is of mild to medium spice and is suitable for everyone (all ages included).
Butter Masala Pasta
Ingredients
To cook Pasta-
- 2 cups dry macaroni pasta
- water to cook pasta
Other Ingredients-
- 1 tbsp oil
- 1 tbsp butter
- 4-5 green chilies
- 1 cup onion sliced
- 1/2 cup bell pepper sliced
- 1 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 tsp kashmiri red chili powder
- 1.5 tsp salt
- 12 oz or 1 jar cashew butter masala simmer sauce brooklyn delhi
- 1 cup water
- cooked pasta
- 1 cup mozzarella cheese
- 2 tbsp coriander leaves chopped
Instructions
- Cook pasta to al dente according to instruction on the packet and set aside after removing excess water.
- In a pan heat oil and butter. To this add chilies thru bell pepper and saute for 2-3 mins.
- Further add ginger garlic paste, red chili powder, salt and saute for 1 min.
- Add in sauce, water and bring it to boil.
- To this add cooked pasta, cheese, coriander leaves and stir in.
Video
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![Quinoa & Black Bean Salad with Creamy Dill Dressing
Ingredients:
Salad Base:
1 cup cooked quinoa
½ cup cooked black beans
½ avocado, diced
1 medium tomato, diced
½ cucumber, diced
1 medium persimmon, diced
1 cup lettuce, roughly chopped
Dressing:
3 tbsp Greek yogurt
1 tbsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried dill or 1 tbsp fresh dill, chopped
Optional Toppings:
¼ cup roasted crispy edamame
Siracha sauce (to taste)
Method:
- Mix Greek yogurt, lemon juice, salt, black pepper, and dill in a small bowl. Set aside.
- In a large bowl, combine quinoa, black beans, avocado, tomato, cucumber, persimmon, and lettuce.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle with roasted edamame and drizzle siracha (if using), then serve immediately.
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