Cheesy Paneer Masala – North Indian Style

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

Sauté 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. Simmer 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 simmer for another 3 to 4 minutes.

Step 12: Serve

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

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

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