Cheese Base

Garlic Ginger Base

  • Water 30.0 ml
  • Garlic, peeled 30.0 g
  • Ginger, peeled 30.0 g

Cheese Masala Curry

  • Margarine 60.0 g
  • Fennel Seed 4.0 g
  • Cumin Seed 4.0 g
  • Mustard Seed 4.0 g
  • Chilli Powder 4.0 g
  • Onion, diced 200.0 g
  • Green Chili, chunks 20.0 g
  • Knorr South East Asian Spice Paste 600g 40.0 g
  • Harumi Cheese, diced 50.0 g
  • Paneer Cheese, diced 50.0 g
  • Spinach 200.0 g
  • Cherry Tomato, halved 200.0 g
  • Greek Yogurt 200.0 g
  • Curry Powder Meat 8.0 g

Garnish and Condiments

  • Fresh Coriander Cress, cut 10.0 g
  • Puri, fried 10.0 pc

The fusion of Indian cuisine and European-style cheese have tantalised local taste buds probably since cheese prata became a thing. Enchant your diners with a deliciously rich masala curry with cheddar overtones, together with real cubes of paneer cheese.



  1. Cheese Base

    • Mix all the ingredients together and bring to boil.
    • Set aside.
  2. Garlic Ginger Base

    • In a blender, blend all the ingredients.
  3. Cheese Masala Curry

    • In a pot, dry roast your spices till fragrant.
    • Add in margarine, stir-fry onion and green chili till fragrant.
    • Add in chili powder, curry powder, garlic ginger paste (80g), Knorr South East Asian Spice Paste and stir-fry till fragrant.
    • Fold in cheese base (1400g), add in vegetables, diced cheese, bring to boil and let it simmer for 5mins.
    • Fold in yogurt.
  4. Garnish and Condiments

    • Prepare ingredients as mentioned above.
  5. Before Serving

    • Plate and assemble.
    • Garnish and serve.