If you are a fan of the classic paneer butter masala or paneer makhani, then this cheese butter masala recipe is surely for you to try. Paneer butter masala or paneer makhani is a mild creamy tomato based curry and was one of the top five foods ordered in India (source:Wikipedia)
With our video and step-by-step recipe you can easily make this restaurant-style cheese butter masala at home.
About Cheese Butter Masala
Cheese butter masala has a smooth restaurant-style red gravy cooked with paneer and cheese cubes.
In this cheese butter masala recipe, we have added grated cheese as well as diced cheese cube. Addition of grated cheese cubes makes this gravy creamy and so there is no need to add any cream to thicken the gravy. Feel free to add more cheese depending on your taste and choice. We have also added paneer cubes to the gravy since it gives a nice mild buttery touch.
Preferably use freshly made homemade paneer for this recipe, as the freshness and creamy texture of homemade paneer and slightly fermented sour taste of cheese add to the texture and taste of this recipe. Paneer is very easy to make and nothing better than having homemade paneer. You can check out our tips to make perfect paneer cubes at home.
How to make Cheese Butter Masala (Step by Step Recipe)
Take garlic and onion in a mixer jar and blend to a fine paste.
In a thick-bottomed pan, heat oil and butter. Add bay leaf, cardamom, dry red chilli and cumin seeds. Once they splutter, add the green chilli, hing and pureed onion and garlic. Saute for 5-6 minutes on medium flame.
Cut tomatoes in 2-3 pieces. Take in a mixer jar and blend to a fine paste.
Add the pureed tomatoes. Mix well. Cover and cook on a medium flame for 10-15 minutes or till moisture is absorbed.
Once the tomatoes are soft and pulpy, add all the spice powders one by one – coariander powder, cumin powder, kitchen king masala and salt.
Mix and saute for 3-4 minutes till oil separates from the gravy.
Now if you prefer sabji with little gravy, then add ¼ cup water. You can later add more water to adjust the consistency you require. If you want a dry sabji, do not add water.
Now add 1 grated cheese cube and mix. Also add paneer cubes and 1 cheese cube (cut into 6 pieces). Cook for 2-3 mins.
Remove from flame and garnish with finely chopped coriander. Serve this cheese butter masala sabzi with pooris, parathas, kulcha or chapatis.
Tips & Variations
- Feel free to add more/less cheese & paneer depending on your taste and choice.
- If you prefer sabji with little gravy, then add about ¼ cup water. You can later add more water to adjust consistency you require. If you want a dry sabji, do not add water.
- You can add any vegetables in this recipe.
- After adding paneer cubes to the gravy, don’t cook the gravy for more than 2-3 minutes, else paneer will become rubbery and chewy.
FAQs
Serving Suggestions
You can serve Cheese Butter Masala with any Roti/Paratha and Rice dish.
For a complete meal, along with paratha and rice, team it with any Dal like Dal Makhni or Dal Palak and Accompaniment / Raita like Mixed Fruit Raita or Masala Dahi.
More Curry & Sabzi Recipes
Recipe Card
Cheese Butter Masala
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Ingredients (1 cup = 240 ml)
- 1 tablespoon oil
- 1 tablespoon butter
- 1 bay leaf/tej patta
- 1 cardamom/elaichi
- 1 broken dry red chili, deseeded
- ½ teaspoon jeera/cumin seeds
- 1 green chilli cut into 2 pieces/finely chopped
- pinch of hing/asafoetida
- 10-12 garlic cloves
- 1 onion medium sized, cut into 4-5 pieces
- 10-12 tomatoes medium sized, cut into 2-3 pieces
- 1 teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- ¼ teaspoon chilli powder (optional or use more if you want it to be spicy)
- ½ teaspoon kitchen king masala
- 8-9 paneer cubes
- 2 processed cheese cubes (1 cube grated and 1 cube cut into 6 pieces)
- salt as per taste
Instructions
- Take garlic and onion in a mixer jar and blend to a fine paste.
- In a thick bottomed pan, heat oil and butter. Add bay leaf, cardamom, dry red chilli and cumin seeds. Once they splutter, add the green chilli, hing and pureed onion and garlic. Saute for 5-6 minutes on medium flame.
- Cut tomatoes in 2-3 pieces. Take in a mixer jar and blend to a fine paste. Add the pureed tomatoes. Mix well. Cover and cook on a medium flame for 10-15 minutes or till moisture is absorbed
- Once the tomatoes are soft and pulpy, add all the spice powders one by one – coariander powder, cumin powder, kitchen king masala and salt. Mix and saute for 3-4 minutes till oil separates from the gravy.
- Now if you prefer sabji with little gravy, then add ¼ cup water. You can later add more water to adjust consistency you require.If you want a dry sabji, do not add water.
- Now add 1 grated cheese cube and mix. Also add paneer cubes and 1 cheese cube (cut into 6 pieces).
- Cook for 2-3 mins. Remove from flame and garnish with finely chopped coriander.
- Serve this cheese butter masala sabzi with pooris, parathas, kulcha or chapatis.
Video
Notes
- Feel free to add more/less cheese & paneer depending on your taste and choice.
- If you prefer sabji with little gravy, then add about ¼ cup water. You can later add more water to adjust consistency you require. If you want a dry sabji, do not add water.
- You can add any vegetables in this recipe.
- After adding paneer cubes to the gravy, don’t cook the gravy for more than 2-3 minutes, else paneer will become rubbery and chewy.
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