Cheese Butter Masala A Creamy Delight of Indian Cuisine

Cheese Butter Masala is a rich dish that has become a favorite among food lovers who enjoy creamy, mildly spiced gravies. Inspired by the Paneer Butter Masala, this variation uses cheese cubes instead of paneer, offering a different texture and flavor that melts into the sauce. It is a perfect example of how Indian cuisine continuously evolves while preserving its core essence of flavors and comforting textures.

📝 Ingredients

200–250 grams cheese cubes (processed cheese or paneer + cheese mix)
2 tablespoons butter
1 tablespoon oil
2 medium onions (finely chopped or pureed)
3 medium tomatoes (pureed)
1 tablespoon ginger-garlic paste
10–12 cashews (soaked and ground into paste)
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon kasuri methi (dried fenugreek leaves)
½ cup fresh cream
½ teaspoon sugar (optional)
Salt to taste
½–1 cup water (as needed)
Fresh coriander leaves for garnish
👨‍🍳 Method

To begin, cut the cheese into medium-sized cubes. If you prefer a firmer texture, lightly sauté the cubes in a little butter for a minute. This step is optional but enhances flavor and helps the cheese hold its shape. Set aside.

Next, heat butter and oil together in a pan on medium heat. Once hot, add the onions and cook them until they turn soft and slightly golden. This step is important as it forms the base of the gravy and adds depth of flavor.

Add the ginger-garlic paste and sauté for a minute until the raw smell disappears. Then add the tomato puree and cook it well. Stir occasionally and continue cooking until the mixture thickens and you see oil separating from the sides. This indicates that the tomatoes are properly cooked.

Now add haldi powder, red chilli powder, coriander powder, and salt. Mix well and cook the spices for 2–3 minutes so they blend nicely into the gravy.

Add the cashew paste and cook for another few minutes. At this point, add water gradually to adjust the consistency of the gravy. It should be smooth & thick.

Bring the gravy to a gentle simmer and then add the cheese cubes. Let them cook in the gravy for about 4–5 minutes so they absorb all the flavors. Stir gently to avoid breaking the cubes.

Finally, add fresh cream, garam masala, and crushed kasuri methi. Mix well and let the curry simmer for another 2 minutes. You can add a small amount of sugar to balance the tanginess of the tomatoes, if desired.

Turn off the heat and garnish with freshly chopped coriander leaves.

🍽️ Serving Suggestion

Serve Cheese Butter Masala hot with butter naan, roti, or jeera rice. The creamy texture and rich taste make it perfect for special occasions or weekend meals.