Cheesy Paneer Masala – North Indian Style
Summary
- This recipe shows how to make a rich and creamy Cheesy Paneer Masala. Paneer cubes are simmered in a delicate spiced tomato gravy, enhanced with Britannia Classic Cheese Spread for an authentic North Indian flavor with a cheesy twist.
Video Chapters
Jump straight to any step in the video.
All Ingredients - For the Cheesy Tomato Puree
- Tomato Puree (cooked) 2 cups
- Britannia Classic Cheese Spread 2 tablespoons
All Ingredients - For the Masala
- Oil 2 tablespoons
- Onion, finely chopped 1
- Ginger, finely chopped 1 inch
- Garlic, finely chopped 6 cloves
- 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, cut into cubes 200 grams
- Kasuri Methi 1 tablespoon
Tools You'll Need
- Pan
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 Spread into a mixer grinder. Blend until it forms a smooth, creamy puree.
Step 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. until the onion softens and turns light golden brown.
Step 3: Add Spices and Tomato Puree
Add 2 badi elaichi (black cardamom) to the aromatics and stir. 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.
Step 4: Simmer the Gravy
Stir the mixture well to combine all ingredients. Allow the tomato gravy to until it bubbles up and reaches a nice thick and creamy consistency.
Step 5: Add Paneer and Kasuri Methi
Once the gravy is bubbling, add 200 grams of paneer cut into cubes and 1 tablespoon of kasuri methi. Stir gently to coat the paneer.
Step 6: Final Simmer and Serve
the paneer masala for another to allow the flavors to meld. Turn off the heat. Serve hot with ghee rice or phulka.
Pro Tips
• Blending the cheese spread with the tomato puree ensures a perfectly smooth and creamy texture without needing to stir it in later.
Variations
• Serve with hot phulkas, tawa paratha, or ghee rice.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
More from The Britannia Cheesy Kitchen
Other recipes converted from The Britannia Cheesy Kitchen's cooking videos.
Cheesy Paneer Masala – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Paneer Makhani
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Easy
Paneer Kathi Rolls – Indian Street Food
Cuisine
Indian · Punjabi
Prep + Cook Time
1 hr 30 min
Difficulty Level
Medium
One Pot Dal - Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Sambar Recipe
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Litti Chokha (Millet Twist)
Cuisine
Indian · Bihari
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Kerala Sadya Sambar
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...