Cheese butter masala is one of the finest rich, creamy, and indulgent Indian dishes. With this recipe of cheese butter masala, soft paneer cubes get cooked in a smooth, flavoured tomato gravy. The cheese butter masala is a variation of the famous butter chicken; instead of chicken, the use of paneer makes it an excellent vegetarian alternative for those who crave the thick texture and taste of butter masala dishes. The paneer is diced and pan-fried in butter until golden, almost crispy, and browned. Meanwhile, the gravy comes together by saut ing some onions, tomatoes, ginger, garlic, and a mix of warming spices such as garam masala, cumin, and coriander. The tomato puree is simmered with butter and cream into a rich, silky sauce. Sometimes, a pinch of sugar balances the acidity of the tomatoes, enabling better flavours. Paneer cubes are placed in the gravy and allowed to soak all its creamy sauce. After a few minutes of simmering, the flavours will be well combined. Fresh cilantro sprinkled on top is generally garnished for this dish that bursts with colours and freshness. This cheese butter masala recipe is best served with naan, roti, or steamed rice. This cheesy, buttery gravy and the softness of paneer create a genuinely comforting and indulgent meal, suitable for special occasions, festive gatherings, or any occasion when you want to treat yourself to something luxurious and flavourful.

• 1 tbsp butter
• 2 onion
• 2 tomatoes
• 10-15 garlic cloves
• 2 inches ginger
• 4-5 green chillies
• 3 tbsp cashew nuts
• 1 tsp shahi jeera
• 4 tbsp cooking oil
• 1 tsp salt
• 1 tsp jeera powder
• ¼ tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 black cardemom
• 1 inch cinnamon stick
• 3 cloves
• 1 cardemom
• 1 tbsp fresh cream
• 100 gms amul cheese
• 1 tbsp kasoori methi
• 1 tsp sugar

• The recipe of Cheese Butter Masala is a a medley of aromatic spices.
• To kick things off, blend your base paste: coarsely chop 2 large onions and 2 large tomatoes, toss them into a blender along with 10-15 cloves of garlic, a 2-inch chunk of roughly chopped ginger, and 4-5 green chilies (adjust based on your spice tolerance).
• Add 3 tablespoons of cashew nuts for that signature creaminess, along with 1 teaspoon of shahjeera (caraway seeds) and 3 tablespoons of oil to help everything blend into a smooth, rich paste.
• Once blended, set this magic paste aside—it's the heart of your curry.
• For the main curry, heat 1 tablespoon each of butter and oil in a large pan over medium heat. Let the butter melt and the oil heat up, then season with 1 teaspoon of salt.
• Sprinkle in 1 heaped teaspoon of dhaniya-jeera powder (coriander-cumin mix), followed by ¼ teaspoon of turmeric powder for a pop of color and depth.
• Add 1 teaspoon of Kashmiri chili powder for a mild warmth and vibrant hue, plus 1 teaspoon of hot chili powder if you're feeling fiery.
• Now, throw in your whole spices: 1 black cardamom, a 1-inch cinnamon stick, 3 cloves, and 1 regular cardamom. Stir them around until the kitchen is filled with the most aromatic, toasty fragrance.
• Pour in the blended paste and cook it down for 8-10 minutes, stirring occasionally. You'll know it's ready when the oil starts to separate from the paste—this is where the flavors deepen beautifully.
• Once the paste is perfectly cooked, stir in 1 tablespoon of fresh cream for that next-level richness and smoothness.
• Then, crumble in 100 grams of Amul cheese (or any soft, meltable cheese of your choice) directly into the curry. Stir until the cheese melts completely, transforming the sauce into a velvety, cheesy dream.
• For that extra burst of flavor, sprinkle in 1 tablespoon of kasoori methi (dried fenugreek leaves) and 1 teaspoon of sugar to balance the dish's richness with just a touch of sweetness.
• Taste and adjust seasoning as needed—this dish should be creamy, indulgent, and packed with bold, complex flavors.
• Serve your Cheese Butter Masala piping hot, garnished with fresh coriander leaves for a pop of color and freshness. Pair it with soft naan, flaky parathas, or simple steamed rice to soak up every luscious bite.