Cheese Butter Masala (Paneer Makhani)

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Cheese Butter Masala (Paneer Makhani)

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Adjust Servings:
1 package Paneer (cottage cheese)
3/4 cup Cream or Whole Milk
10 Whole Cashews
4 tbsp Butter or Ghee
1 tsp Ketchup
3 tbsp tomato passata or tomato paste
2 tbsp Ginger n Garlic paste
1 tbsp Gram Masala
1 tbsp Corriander Powder
1/4 tsp Red chili powder
  • Vegetarian

If you like Butter Chicken Masala, your sure to love Paneer Makhani too. The cheese is sauteed in just the right amount of time in the cream, tomatoes, and spices!!

  • 20 mins
  • Serves 2
  • Easy


  • Spices



Craving curry but looking for an alternative to the typical “meat curry” options? Why not try this alternative which is very similar to Chicken Tikka Masala. Indie’s favorite curry by the way, she just can’t get enough of the creamy, cheesy flavors! From the research Bubba gathered on this dish, he concluded that this Cheese Butter Masala (Paneer Makhani) is a very popular dish in North India. As it’s eaten a lot by the Hindu communities, who are mostly vegetarians. Bubba, Hunter and Indie wish they could be a vegetarian like the Hindus, but insist they’re just not ready yet but definitely do love this tasty dish.Cheese Butter Masala (Paneer Makhani)

This cheese can be found in pretty much any major grocer and is a nice change to meat. We hope you like it as much as we do!

Cheese Butter Masala (Paneer Makhani)

To make the Paneer:

  1. Combine the tomato passata, cashews, tomato ketchup, gram masala, red chilli powder, coriander powder, lemon juice, green chili, ground cumin, cashews, fenugreek leaves and cream in a blender.
  2. Blen untill smooth and then open your package of Paneer and cut into cubes, and place into  bowl. Add in some salt and pepper to taste and mix well.
  3. In your saucepan, over medium heat add your butter/ghee, and once hot add in your ginger/garlic paste cook for 3 minutes till fragrant.
  4. Now add in your Tomato/Cream and Cashew mixture.
  5. Cover and let simmer for 4 minutes, then remove the lid and add in salt to taste.
  6. Your sauce should be somewhat think. So now you want to thin it out a bit, by adding in 4 tbsp of Cream or Whole Milk. 
  7. Here comes that delicious cheese, add in your paneer and stir.
  8. Bring it all together to a slow boil and turn down to simmer for two minutes and its done.
  9. Sprinkle with cilantro OR fenugreek dried leaves and serve with rice basmati before serving.


Note: You can add 1 tbsp of fried onions to the  butter mixture of desired. And top with dried fenugreek leaves or parsley.

So creamy and cheesy!


Indie says, when Panner is in the air everyone is sure to want some. 







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Cheese Butter Masala (Paneer Makhani)


Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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