Cheese Paneer Butter Masala

Craving some Indian food? Smooth, cheesy, and full of Indian spices. This Cheese Paneer Butter Masala is the best just like the one you get at your favorite restaurant.

There’s something different about Indian curries: the richness of spices, the richness of butter, and the melt-in-your-mouth texture that instantly makes you feel at home. This cheese paneer butter masala recipe is the ideal combination of tender paneer cubes dipped in a rich gravy made with tomatoes and cashews, enhanced with butter, cream, and a generous amount of cheese. The food tastes opulent in every bite, reminiscent of what you might find at a classy Indian restaurant.

This Cheese Paneer Butter Masala is perfect for a special weekend meal, a warm family dinner, or when you’re just in the mood for something decadent after a long day. The best part is that it goes well with practically anything, including steamed jeera rice, buttery naan, tandoori roti, and even basic parathas.

Why You’ll Love This Recipe– Cheese paneer butter masala recipe

You will love this recipe – Cheese Paneer Butter Masala because it is restaurant-style, easy to make, and healthy. It’s a perfect comfort food, suitable for lunch, dinner, or a weekend treat. This dish brings warmth and satisfaction every time.

Goes perfectly with naan, roti, paratha, and jeera rice. Whether it’s dinner or lunch, this recipe is a perfect choice.

Instructions

• Get the gravy ready
• Heat the oil and butter in a pan. Add cashews, tomatoes, onions, and bay leaf.
• Cook until tender, allow to cool, and then blend into a smooth paste.
• Cook the masala by adding the ginger-garlic paste and butter to the same pan.
• Add the blended gravy and cook until the oil begins to separate.
• Add the garam masala, turmeric, coriander powder, red chili powder, and salt.
• Cook, stirring, for two to three minutes. To change the consistency, add a small amount of water.
• Add paneer and cheese: Add the grated cheese and paneer cubes slowly. To prevent paneer from breaking, mix gently.
• Pour in the kasuri methi and cream. Simmer until the gravy thickens and becomes creamy.
• Add a pinch of sugar (optional) and garnish with coriander.

Step-by-Step Cooking Method (with Time & Flame Guide)

Step 1: Prepare the Base

• Heat 1 tbsp oil + 1 tbsp butter in a pan on medium flame.
• Add 1 bay leaf, 1 chopped onion, 2 chopped tomatoes, and 8–10 cashews.
• Sauté for 6–7 minutes until onions turn soft and tomatoes mushy.
• Turn off the gas and let the mixture cool for 5 minutes.
• Blend it into a smooth paste (no need to add extra water).

Step 2: Cook the Gravy

• In the same pan, add 1 tbsp butter and 1 tsp ginger-garlic paste.
• Sauté on low flame for 30–40 seconds till the raw smell goes away.
• Now pour in the blended paste and stir well.
• Cook on medium flame for 6–8 minutes, stirring occasionally, till oil starts separating from the sides.

Step 3: Add Spices

• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• Mix well and cook for 2 minutes on low flame so spices blend into the gravy.
• Add ¼ cup water (or more if gravy is too thick).Simmer on low flame for 3–4 minutes.

Step 4: Add Paneer and Cheese

• Now add 200g paneer cubes and ½ cup grated cheese.
• Mix gently (don’t break the paneer).
• Pour in 2 tbsp fresh cream and ½ tsp crushed kasuri methi.
• Cook on low flame for 3–5 minutes until the cheese melts and gravy becomes creamy and smooth.

Step 5: Final Touch

• Garnish with fresh coriander leaves and a small cube of butter on top before serving.

TIPS

• Soak paneer cubes in warm water for 10 minutes to keep them soft.
• Use full-fat cream for a richer taste.
• You can adjust the spice level by reducing or increasing chili powder.