Step-by-Step Instructions

1. 1.Prepare the Cheesy Tomato Puree

   Pour 2 cups of cooked tomato puree into a mixer grinder. Add 2 tablespoons of Britannia Classic Cheese Spread. Blend until a smooth, creamy puree is formed.

2. 2.Sauté Aromatics

   Heat oil in a preheated pan. Add 1 finely chopped onion, 1 inch of finely chopped ginger, and 6 cloves of finely chopped garlic. Sauté until the onion softens and turns light golden brown.

3. 3.Add Spices and Cheesy Puree

   Once the onions are golden brown, add 2 Badi Elaichi (black cardamom) and stir. Immediately pour in the blended cheesy tomato puree. Add 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon garam masala powder, salt to taste, and 1 tablespoon honey. Stir well to combine all the ingredients.

4. 4.Simmer the Gravy

   Allow the tomato mixture to come to a brisk boil and simmer for a few minutes until it thickens slightly and bubbles up. If you prefer a thinner consistency, you can add a little water at this stage.

5. 5.Add Paneer and Kasuri Methi

   Once the masala is bubbling, add 200 grams of paneer cubes and 1 tablespoon of Kasuri Methi. Stir gently to coat the paneer with the gravy. Simmer for another 3 to 4 minutes to allow the flavors to meld and the paneer to absorb the gravy.

6. 6.Serve

   Turn off the heat. The Cheesy Paneer Masala is ready. Garnish with fresh parsley and serve hot with phulka, tawa paratha, or ghee rice.