Butter Paneer Masala, often called Butter Paneer or Paneer Butter Masala, originated in the Punjab region and became a staple in North Indian restaurant menus. It reflects the rich dairy tradition of the area, combining paneer with a buttery, tomato‑based gravy that showcases the love for creamy sauces in Punjabi cooking.

In Delhi and Punjab the dish is richer with more butter and cream, while in Kolkata a lighter version uses mustard oil and less cream. Some South Indian chefs add coconut milk for a tropical twist, and in Gujarat a sweet‑savory balance is achieved with a touch of jaggery.

Traditionally, Butter Paneer Masala is served hot with tandoori roti, naan, or paratha, and accompanied by a side of basmati rice or jeera rice. It is often garnished with a drizzle of fresh cream and a sprinkle of kasuri methi for aroma.

Butter Paneer Masala is a popular dish for festivals like Diwali, Navratri, and wedding feasts because its rich, indulgent flavor fits celebratory meals. It is also a favorite for weekend family gatherings.

Authentic ingredients include unsalted butter, fresh paneer, Kashmiri red chili powder, kasuri methi, and cashew powder. Acceptable substitutes are ghee for butter, tofu for paneer (vegetarian), and almond flour for cashew powder, though the flavor profile changes slightly.

Butter Paneer Masala pairs beautifully with buttery naan, garlic roti, jeera rice, or pulao. For a complete meal, serve it alongside a fresh cucumber raita and a simple salad of sliced onions and lemon.

Its signature richness comes from the combination of butter, cream, and cashew powder, creating a velvety texture that sets it apart from other tomato‑based curries. The use of Kashmiri red chili powder adds a vivid color without overwhelming heat.

Common mistakes include burning the spice‑butter mixture, not grinding the whole spices finely enough, and overcooking the paneer. Burnt spices turn bitter, coarse powders create a gritty gravy, and overcooked paneer becomes rubbery.

Cashew powder adds a natural creaminess and subtle nutty flavor that plain flour cannot provide. It also keeps the gravy gluten‑free and contributes to the glossy, restaurant‑style finish.

Yes, the gravy can be prepared up to two days in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on low heat, adding a splash of water if the sauce thickens too much.

The YouTube channel Unknown focuses on detailed Indian home‑cooking tutorials, sharing restaurant‑style recipes with step‑by‑step explanations and tips for achieving authentic flavors at home.

The YouTube channel Unknown emphasizes the science behind spice roasting, precise measurements, and the use of pantry staples like cashew powder to replicate restaurant quality, whereas many other channels rely on shortcuts or pre‑made spice mixes.