Paneer Butter Masala with Amul Cheese (Creamy Restaurant-Style Gravy)
Restaurant-style tomato butter gravy with paneer and Amul processed cheese melted in at the end for extra creaminess; mild and naan-friendly.
Equipment
- Heavy kadai or deep skillet
- Blender or small grinder (for cashew paste)
Ingredients
For the base
- 2 tablespoons neutral oil
- 1 teaspoon cumin seeds
- 1 large onion about 200 g; finely chopped
- 1 tablespoon ginger-garlic paste
- 3 medium ripe tomatoes about 350 g; pureed, or 1 cup passata
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
For the gravy body
- 1/4 cup raw cashews soaked 20 to 30 minutes in warm water, drained and blended smooth with 2 to 3 tablespoons water
- 1/2 to 3/4 cup water as needed to simmer
For finishing
- 2 tablespoons butter
- 1/4 cup heavy cream
- 250 g paneer cubed
- 40 to 50 g Amul processed cheese about two small cubes; grated or finely diced
- 1 teaspoon kasuri methi crushed between palms
- 1/2 to 3/4 teaspoon garam masala to taste
- 1/2 to 1 teaspoon sugar optional, to balance tomatoes
- Salt, to taste (add after cheese)
Instructions
Prep (optional)
- If paneer is firm, soak cubes in hot salted water 10 minutes, then drain.
Cook the masala base
- Heat oil in a kadai. Add cumin seeds; when they splutter, add onion and cook until golden.
- Add ginger-garlic paste; cook until raw aroma fades.
- Add tomato puree, turmeric, coriander powder, and Kashmiri chili. Cook on medium heat, stirring, until oil begins to separate at the sides.
Simmer and finish
- Stir in cashew paste and 1/2 cup water. Simmer 8 to 12 minutes with lid ajar until thick, adding more water if sticking.
- Lower heat. Add butter, then cream; simmer gently 2 minutes. Add paneer; simmer 3 to 5 minutes until hot.
- Turn heat to lowest or off. Fold in Amul cheese until melted. Add kasuri methi and garam masala. Taste; adjust salt and optional sugar. Serve warm with naan or rice.
Notes
Add Amul cheese only at the end on low heat to avoid splitting.
If skipping cashews, increase cream slightly and simmer longer for thickness.
Leftovers keep refrigerated up to 2 days; reheat gently with a splash of water.
Tried this recipe?Let us know how it was!