Name: Cheesy Paneer Masala – North Indian Style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 cups Tomato Puree (cooked); 2 tablespoons Britannia Classic Cheese Spread; 2-3 tablespoons Oil; 1 Onion, finely chopped; 1 inch Ginger, finely chopped; 6 cloves Garlic, finely chopped; 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 Paneer, cut into cubes; 1 tablespoon Kasuri Methi

Ready in

25 mins

Cuisine

Indian · North Indian

Prep Time

10 min

Cook Time

15 min

Serving

4 People

Calories / Serving

~400 kcal

Recipe by The Britannia Cheesy Kitchen on YouTube

Summary

This Cheesy Paneer Masala is a North Indian curry with a creamy, cheesy twist. Paneer cubes are simmered in a rich tomato gravy, blended with Britannia Classic Cheese Spread, and infused with delicate spices for a delicious and authentic flavor.

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 Spread 2 tablespoons

All Ingredients - For the Masala

Oil 2-3 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

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 into a mixer grinder.

Step 2: Add Cheese Spread

Add 2 tablespoons of Britannia Classic Cheese Spread to the mixer grinder.

Step 3: Blend the Puree

Cover the mixer grinder and blend until a smooth, well-combined puree is formed.

Step 4: Sauté Aromatics

Heat 2-3 tablespoons of oil in a preheated pan. Add 1 finely chopped onion, 1 inch finely chopped ginger, and 6 finely chopped garlic cloves.

Step 5: Brown Onions

the onion, ginger, and garlic until the onion softens and turns light golden brown.

Step 6: Add Black Cardamom

Add 2 Badi Elaichi (black cardamom) and stir for a few seconds.

Step 7: Add Cheesy Tomato Puree

Pour the blended cheesy tomato puree into the pan.

Step 8: Add Spices and Sweetener

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon garam masala powder, salt to taste, and 1 tablespoon honey.

Step 9: Combine and Simmer Gravy

Stir well to combine all the spices with the tomato mixture. until it bubbles up.

Step 10: Add Paneer and Kasuri Methi

Once the masala is bubbling, add 200 grams of paneer cut into cubes and 1 tablespoon of Kasuri Methi.

Step 11: Final Simmer

Stir gently to coat the paneer with the gravy and for another .

Step 12: Serve

Turn off the heat. Serve the Cheesy Paneer Masala hot with ghee rice or phulka.

Pro Tips

• For a thinner consistency, add a little water to the tomato gravy while simmering.

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

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Cheesy Paneer Masala – North Indian Style