Paneer Curry, often called Paneer Butter Masala, became a staple of dhaba (roadside eatery) menus in the Punjab region during the mid‑20th century. It combines rich dairy (cream, ghee) with aromatic spices, reflecting the region’s love for indulgent, comforting food served to travelers and laborers alike.

In Punjab, the dish is richer with butter and cream; in Uttar Pradesh, it may include cashew paste for thickness; in Gujarat, a sweeter version with a hint of jaggery is common. The core ingredients—paneer, tomatoes, and spices—remain consistent across regions.

It is typically served hot in a metal thali alongside buttered naan or tandoori roti, a side of dal (often moong or toor), pickles, and a fresh salad of sliced onions and lemon wedges. The gravy is spooned generously over the paneer pieces.

Paneer Curry is a favorite during festivals like Diwali, Navratri, and wedding feasts because its rich flavor pairs well with celebratory breads and sweets, and it can be prepared in large quantities for guests.

The use of kasuri methi, fresh cream, and hot‑sweet ketchup creates a distinctive sweet‑spicy balance and a velvety texture that sets it apart from other tomato‑based gravies. The finishing splash of lemon juice adds a bright contrast.

Over‑cooking the paneer, adding cream too early (it can curdle), and not allowing the oil to separate from the gravy are typical errors. Follow the timing steps closely and keep the heat low after adding cream.

Kasuri methi adds a smoky, slightly bitter aroma that balances the richness of the cream. Fresh cream provides a smooth, non‑greasy mouthfeel, while butter alone would make the gravy heavier and less silky.

Yes. Store the cooked gravy (without cream) in an airtight container in the refrigerator for up to 3 days. Reheat gently, then stir in fresh cream and a splash of lemon juice just before serving to restore freshness.

The gravy should be glossy, with a slight orange‑red hue from Kashmiri chili, and the oil should visibly separate on the surface. Paneer pieces should be soft but retain their shape, not mushy.

The dal should be tender but not mushy, and the tadka should sizzle when poured over it, releasing aromatic steam. After simmering for a few minutes, the flavors will meld and the dish will look slightly thickened.

The YouTube channel Unknown focuses on recreating authentic Indian dhaba and restaurant dishes at home, emphasizing simple techniques, ingredient hacks, and step‑by‑step visual guidance for home cooks.

Channel Unknown emphasizes replicating the exact taste and texture of dhaba‑style meals using everyday pantry items, often sharing secret tricks like using hot‑sweet ketchup and kasuri methi, whereas many other channels focus on traditional home‑cooked versions with fewer restaurant‑style shortcuts.