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Home >> Recipes >> Curry & Sabzi

Cheese Butter Masala | paneer cheese butter masala recipe

February 5, 2022 by Drashti & Bela Leave a Comment

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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.

Table of Contents
About Cheese Butter Masala
How to make Cheese Butter Masala (Step by Step Recipe)
Tips & Variations
FAQs
Serving Suggestions
More Curry & Sabzi Recipes
Recipe Card

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.

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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.

cheese-butter-masalaPin

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.

cheese-butter-masalaPin

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.
cheese-butter-masalaPin

FAQs

Why we are adding cheese and paneer in cheese butter masala recipe ?

In this recipe, we have added both cheese and paneer. But you can choose to add only cheese in this recipe. Add only paneer in this makhani gravy to make paneer butter masala.

What is the difference between paneer butter masala and cheese butter masala ?

Paneer butter masala or paneer makhani is a mild creamy tomato-based curry. In paneer butter masala, paneer cubes are added to the makhani gravy. In this cheese butter masala recipe, we have added cheese cubes and grated cheese to the gravy. Recently, this cheese butter masala is becoming one of the most frequently ordered dishes in north indian restaurants.

Why is my paneer rubbery ?

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. Also, we have not fried paneer cubes before adding to the gravy. Sometimes, paneer can turn out to be hard and rubbery because of over frying or cooking.

How to make this recipe vegan ?

To make this recipe vegan, substitute paneer with tofu. Also, there are many varieties of vegan cheese available in the market. Vegan cheese is a category of non-dairy, plant-based cheese that range from soft fresh cheeses to aged and cultured hard grateable cheeses. The main ingredients are nuts, soy milk, and soy yogurt. (Source: Wikipedia)

Is this recipe healthy ?

We have not added any cream or milk powder in this recipe, so it is much healthy as compared to other north Indian curries. To make it healthier, you can skip butter and use olive oil instead. Also you can reduce the quantity of cheese and paneer in the recipe and use tofu instead.

How to make cheese butter masala without onion and garlic ?

To make a no onion no garlic version, just skip adding onions and garlic to this curry. Instead use about 1/4 cup chopped cabbage and add at the time of onions and garlic in the recipe. Use jain kitchen king masala. You can even use garam masala. This way you can make a delicious Jain-style cheese butter masala.

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

Restaurant Style Red Gravy | Basic Red Gravy | all-purpose Indian curry base
Restaurant style red gravy that you can easily store and use to make a variety of dishes like Paneer Butter Masala, Kadai Paneer, Kaju Masala, Matar Paneer, and more
Read Recipe
Restaurant Style Red Gravy | Basic Red Gravy | all-purpose Indian curry basePin
Kaju Karela Recipe | How to make Kaju Karela nu shaak
Kaju Karela – as the same suggests, is a sabzi or dry vegetable prepared from Bitter Gourd (Karela) and Cashews (Kaju). This is a very popular recipe from Gujarati cuisine and is a favourite item on the menu list for marriage functions and is also amongst the many delicacies served in Gujarati Thali Restaurants.
Read Recipe
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Restaurant Style Methi Matar Malai | gluten-free, vegan
Methi Matar Malai is a delicious curry prepared using fresh fenugreek leaves (methi leaves) and green peas. Usually methi matar malai sabzi is prepared in 2 ways – with white gravy and creamy red gravy. We have prepared this recipe with rich and creamy red gravy.
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What is FAQ?

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What is FAQ?

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Recipe Card

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Cheese Butter Masala

Author Name : Drashti Dholakia & Bela Dholakia
This cheese butter masala recipe has a smooth restaurant style red gravy cooked with paneer and cheese cubes.

Loved this recipe? Leave a comment below and give us a 5★ rating

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 2 people
Calories 406 kcal

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

cheese butter masala recipe (no cream) | restaurant style cheese paneer butter masala

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.

Nutrition

Calories: 406kcalCarbohydrates: 37gProtein: 12gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 24mgSodium: 556mgPotassium: 1646mgFiber: 10gSugar: 20gVitamin A: 5737IUVitamin C: 96mgCalcium: 347mgIron: 2mg
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Filed Under: Curry & Sabzi, Paneer Recipes, Recipes Tagged With: cheese recipes, curry recipes, vegetarian recipes

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