Cheesy Paneer Masala – North Indian
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.
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
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
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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