Name: Cheesy Paneer Masala – North Indian
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3-4 People
Cuisine: Indian
Ingredients: 2 cups Tomato Puree (cooked); 2 tablespoons Britannia Classic Cheese Spreadz; 1-2 tablespoons Oil; 1, finely chopped Onion; 1 inch, finely chopped Ginger; 6 cloves, finely chopped Garlic; 2 Badi Elaichi (Black Cardamom); 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chilli Powder; 1 teaspoon Garam Masala Powder; to taste Salt; 1 tablespoon Honey; 200 grams, cut into cubes Paneer; 1 tablespoon Kasuri Methi

Ready in

25 mins

Cuisine

Indian · North Indian

Prep Time

10 min

Cook Time

15 min

Serving

3-4 People

Calories / Serving

~450 kcal

Recipe by Britannia The Cheesy Kitchen on YouTube

Summary

This recipe shows you how to make a rich, creamy, and cheesy paneer masala. Paneer cubes are simmered in a delicate, spiced tomato gravy, enhanced with the smooth texture and flavor of classic cheese spread. It's a perfect dish for a special weeknight dinner or a party.

Adjust servings

Tap an ingredient to mark it ready0 of 14 ready

All Ingredients - For the Cheesy Tomato Puree

Tomato Puree (cooked) 2 cups
Britannia Classic Cheese Spreadz 2 tablespoons

All Ingredients - For the Masala

Oil 1-2 tablespoons
Onion 1, finely chopped
Ginger 1 inch, finely chopped
Garlic 6 cloves, finely chopped
Badi Elaichi (Black Cardamom) 2
Turmeric Powder 1/2 teaspoon
Red Chilli Powder 1 teaspoon
Garam Masala Powder 1 teaspoon
Salt to taste
Honey 1 tablespoon
Paneer 200 grams, cut into cubes
Kasuri Methi 1 tablespoon

Tools You'll Need

Pan
Tawa

Spice level: HotPack water — this one bites back.

From:GingerChili powderGaram masala

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Cheesy Tomato Puree

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

Step 2: Sauté Aromatics

Heat 1-2 tablespoons of oil in a preheated pan. Add 1 finely chopped onion, 1 inch of finely chopped ginger, and 6 finely chopped garlic cloves. until the onion softens and turns light golden brown.

Step 3: Add Whole Spices and Puree

Add 2 badi elaichi (black cardamom) to the aromatics and stir briefly. Pour in the blended cheesy tomato puree.

Step 4: Season and Simmer the Gravy

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 ingredients. Allow the gravy to until it bubbles up and thickens slightly.

Step 5: Add Paneer and Finish

Once the gravy has , add 200 grams of paneer cut into cubes and 1 tablespoon of kasuri methi. Stir gently to coat the paneer. for another to allow the flavors to meld. Turn off the heat.

Step 6: Serve

Serve the hot cheesy paneer masala immediately with hot phulka, tawa paratha, or ghee rice.

Pro Tips

• You can add a little water to adjust the gravy consistency if you prefer it thinner.

• Serve hot with phulka, tawa paratha, or ghee rice.

Variations

• Experiment with different Britannia cheese spread flavors for a unique twist.

• Add other vegetables like peas or bell peppers for more texture and nutrients.

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Cheesy Paneer Masala – North Indian