Peshawari Paneer originates from the culinary traditions of the Kashmir‑Peshawar corridor, where rich gravies made with nuts, ghee, and tomatoes are celebrated at weddings and festivals. The dish showcases the region’s love for aromatic spices and the use of paneer as a vegetarian centerpiece.

In Kashmir, the gravy often includes saffron and yogurt, while in Punjab the dish may feature a touch of cream and a milder spice level. Some versions add fried onions for sweetness, but Chef Ranveer Brar’s no‑onion, no‑garlic version focuses on tomato‑cashew depth.

It is typically served hot in a shallow copper or stainless steel tray, garnished with fresh coriander and a drizzle of melted ghee, alongside butter naan, tandoori roti, or jeera rice for guests to enjoy.

Peshawari Paneer is a favorite at weddings, festivals like Diwali and Eid, and large family gatherings because its rich flavor and elegant presentation suit celebratory meals.

Traditional ingredients include paneer, ghee, Kashmiri red chilies, cashew nuts, fresh tomatoes, ginger, and whole spices like cloves and cardamom. Substitutes such as butter for ghee, almonds for cashews, or canned tomatoes can be used, but they slightly alter the authentic taste.

Common errors include over‑frying the paneer until it becomes hard, under‑roasting the tomatoes which leaves the gravy acidic, and adding too much water which makes the gravy runny. Follow the timing cues for medium‑brown paneer and deep‑brown tomatoes for best results.

Chef Ranveer Brar omits onion and garlic to keep the dish light yet flavorful, relying on the natural sweetness of roasted tomatoes and the richness of cashew paste for body, while whole red chilies provide color and subtle heat without overwhelming the palate.

Yes, you can fry the paneer and prepare the gravy a day in advance. Store them separately in airtight containers in the refrigerator; combine and gently reheat before serving. The dish keeps well for up to 2 days.

The paneer cubes should be medium‑brown and slightly crisp on the outside while remaining soft inside. The gravy should be thick, glossy, and deep red‑orange, with a smooth consistency from the cashew‑tomato blend.

The dish is ready when the gravy has thickened to coat the back of a spoon, the paneer is heated through, and the aroma of toasted tomatoes and spices fills the kitchen. A final taste should reveal balanced sweet‑sour notes with mild heat.

The YouTube channel Chef Ranveer Brar specializes in Indian home‑cooking tutorials, showcasing regional recipes, modern twists on classic dishes, and detailed technique breakdowns for both novice and experienced cooks.

Chef Ranveer Brar focuses on authentic flavor foundations, uses high‑quality ingredients like ghee and fresh spices, and often presents recipes without onion or garlic for health‑conscious audiences, whereas many other channels rely on shortcut ingredients or heavy cream.

Chef Ranveer Brar is well‑known for his Punjabi butter chicken, Kashmiri Rogan Josh, Dal Makhani, and a variety of tandoori and street‑food inspired dishes that highlight regional spice blends.