Paneer Butter Masala with Whole Wheat Chapati

Indulge in the creamy indulgence of Paneer Butter Masala paired with the goodness of Soorya’s Whole Wheat Chapatis for a truly satisfying dining experience.


250g paneer (cottage cheese), cubed
1/2 teaspoon red chili powder
Soorya Whole Wheat Chapatis
2 large tomatoes, blanched and peeled
10-12 cashew nuts, soaked in warm water
1 small onion, roughly chopped
2 tablespoons butter
1 tablespoon oil
1 teaspoon cumin seeds
1 cinnamon stick
2-3 green cardamom pods
2-3 cloves
1 teaspoon ginger-garlic paste
1/2 teaspoon red chili powder


To marinate the paneer, in a bowl, mix the cubed paneer with red chili powder, turmeric powder, and salt. Set aside for about 15 minutes.
To prepare the tomato-cashew paste, blend the blanched and peeled tomatoes, soaked cashew nuts, and chopped onion together to create a smooth paste. Set aside.
To make the paneer butter masala, in a pan, heat 1 tablespoon of butter and 1 tablespoon of oil over medium heat.
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté until fragrant.
Add ginger-garlic paste and sauté for a minute until aromatic.
Pour in the tomato-cashew paste and cook until the mixture thickens and oil starts to separate from the sides.
Add red chili powder, coriander powder, garam masala, dried fenugreek leaves, and salt. Mix well.
Add the marinated paneer cubes and gently stir to coat them with the sauce.
Pour in the heavy cream and mix until well combined. Adjust the consistency with water if needed.
Add the remaining tablespoon of butter and let it melt into the curry.
For the Soorya’s Whole Wheat Chapati, heat it in the stove-top.
Garnish the Paneer Butter Masala with chopped cilantro. Serve the creamy and flavorful Paneer Butter Masala with Soorya’s Whole Wheat Chapatis.


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