Paneer Butter Masala, also known as Paneer Makhani, originated in Delhi’s restaurant scene in the 1970s as a richer, cream‑based version of classic paneer tikka. It quickly became a staple in North Indian dhabas and is now a beloved comfort food served at celebrations and family meals.

In Punjab, the dish is made richer with extra ghee and a higher proportion of cream, while in Delhi it often includes a hint of kasuri methi and tomato ketchup for sweetness. Some South Indian versions add coconut milk instead of cream for a different texture.

It is typically served hot, ladled over buttery naan, tandoori roti, or steamed basmati rice, and garnished with a drizzle of fresh cream and a sprinkle of chopped coriander for aroma.

Paneer Butter Masala is a popular dish during festivals like Diwali, Navratri, and wedding feasts because its rich, creamy profile pairs well with festive breads and rice dishes.

The key ingredients are kasuri methi, Kashmiri red chili powder, tomato ketchup, and full‑fat fresh cream. These create a sweet‑spicy, smoky aroma that sets it apart from simpler tomato‑onion gravies.

Common errors include overcooking the paneer, letting the cream boil (which causes curdling), and adding too much water which makes the gravy runny. Follow the critical steps: cook until oil separates and add cream on low heat.

Kasuri methi adds a distinctive earthy aroma that butter cannot provide, while fresh cream gives a velvety texture and balances the acidity of tomatoes. Together they create the signature restaurant‑style richness.

Yes, you can prepare the gravy a day ahead, refrigerate in an airtight container, and reheat gently. Add the paneer and fresh cream just before serving to keep the paneer soft and the cream smooth.

The gravy should be thick, glossy, and a deep orange‑red color. When you stir, a thin layer of oil should separate on the surface, indicating the masala is fully cooked. The paneer cubes should be soft but not falling apart.

The YouTube channel Unknown focuses on recreating popular Indian restaurant and dhaba dishes at home, providing step‑by‑step instructions that aim to deliver authentic flavors using everyday kitchen tools.

Channel Unknown emphasizes quick, ingredient‑light shortcuts—like using ketchup and ready‑made spice mixes—while still preserving traditional flavors, whereas many other channels stick strictly to homemade spice blends and longer cooking times.