Name: Jain Cheese Butter Masala
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Cheese, processed cheese, cut into thick cubes; 1 cup Tomato Puree, fresh and strained; ⅛ cup Cashews, soaked; 1½ tbsp Butter; ⅛ cup Fresh Cream; ¾ tsp Kashmiri Chili Powder; ¼ tsp Garam Masala; ½ tsp Dried Fenugreek Leaves, Kasuri Methi, crushed; ¼ tsp Salt, to taste; ½ tbsp Coriander Leaves, for garnish

40 mintotal

30 min hands-on10 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Process the soaked cashews with a small amount of water into an ultra-smooth, velvety paste.
Melt the butter in a pan over a gentle flame. Stir in the Kashmiri red chilli powder to bloom its color, then immediately incorporate the strained tomato puree.
Cook the puree thoroughly on medium heat until the moisture dissipates and the butter begins to elegantly separate at the perimeters.
Lower the heat and fold in the smooth cashew paste. Keep stirring for a few minutes until the sauce turns a bright creamy orange.
Pour in a splash of warm water to set the consistency, followed by salt, garam masala, and crushed dried fenugreek. Simmer delicately for a short duration.
Stir in the fresh cream and settle the cheese cubes into the gravy. Take the pan off the heat at once so the cheese softens without melting away.

How to tell it's done

Warm, soft, and stretchy cheese cubes blanketed in a luscious, sweet-and-tangy, buttery orange sauce.

Getting it right

Tip

Watch it closely: do not let the sauce boil once the cheese goes in. The heat already in the pan is enough to make the cheese gooey without melting it away into the sauce.

What to serve it with

Presents magnificently when paired with charred Tandoori Roti or artisanal Butter Naan.

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Ingredients