A butter masala so good that you could dip a shoe in it. @whatinthechef is sharing his secrets to reusing the old squishy veg from the bottom of your fridge, and turning them into a banging curry. Serves 2 Total time: 45 mins Ingredients 2 tbsp veg oil 2 heaped tbsp ghee 2 cinnamon sticks (2 inch) 2 cardamom pods 1 large white onion 2 garlic and ginger blocks 3 large tomatoes 1 tbsp tomato puree 3/4 tsp salt (adjust as required) 1 tsp turmeric 1 tsp cumin powder 1 1/2 tsp coriander powder 1/2 tsp kashmiri chilli powder large handful of cashews 1 tsp garam masala pinch of kasuri methi (fenugreek) small knob of butter 150ml single cream + your desired protein (I used vegan chicken) Garnish Large pinch of fresh coriander Method 1. Heat the vegetable oil and ghee in a pan, then add the cinnamon sticks and cardamom pods. Cook and stir for 30 seconds 2. Slice the onions and add them to the pan along with a touch of salt. Cook and stir for a few minutes. Add the garl...