Good Food logoA classic Kashmiri favourite featuring golden fried Indian cheese simmered in a spiced tomato gravy. Mustard oil brings an authentic, pungent depth.Sarina KaminiAugust 11, 2026The vibrant red hue from Kashmiri chilli gives lal paneer its name.Patricia NivenThis classic Kashmiri dish features golden cubes of paneer simmered in a rich tomato gravy, or masala, infused with warm spices. Mustard oil frames the taste of this dish. It is available at Asian grocers and in the Indian food section at many supermarkets.Save the leftover frying oil – once cooled and strained through a fine sieve, it can be re-used two to three times for frying vegetables or other savoury cooking.IngredientsFOR THE FRIED PANEER500ml (2 cups) mustard oilpinch of saltpinch of turmeric powder 500g paneer cut into large squares1 bowl cold waterFOR THE MASALA1 tbsp mustard oil1 tsp Kashmiri chilli powder6 small tomatoes, blanched in hot water, skins removed and flesh pureed2 tsp ground coriander2 tsp ground fennel seeds1 tsp ground ginger ½ tsp cumin seeds500g fried paneer (from above) 125ml (½ cup) paneer water (from above)2 tsp white sea saltFOR THE FINISHING SPICES⅓ cinnamon quill4 whole green cardamom, husks crackedTO SERVEsteamed basmati ricehaakh (bitter greens sauteed in mustard oil with salt, chilli and asafoetida) or sautéed spinachMethodStep 1Heat the mustard oil in a heavy-based pot or wok over high heat. Add the salt and ground turmeric, which prevents the paneer from sticking as it fries. Fry the paneer in small batches until it is golden on all sides.Step 2Remove the paneer from the oil using a slotted spoon or mesh spider strainer and place directly into the bowl of cold water. This keeps the paneer soft and drains off the excess oil. Reserve 125ml (½ cup) of this paneer water for later.Step 3Heat the 1 tablespoon of mustard oil in a large frying pan over high heat. Add the Kashmiri chilli powder and stir for 2 minutes. Add the pureed tomatoes and stir for 5-7 minutes, or until the oil separates from the tomato.Step 4Reduce the heat to medium-low. Add the ground coriander, fennel seeds, ground ginger and cumin seeds. Stir for 2 minutes, then add the strained paneer and reserved paneer water to the pan. Bring to a simmer, then add the salt and stir well. Step 5Continue cooking for a further 10 minutes until the spice mixture is fragrant and the liquid has reduced enough for droplets of oil to appear on the surface. Step 6Add the cinnamon and cardamom, stir and keep at a low simmer for 10 minutes until the paneer is completely tender and the gravy has thickened to coat the back of a spoon. Serve immediately with steamed basmati rice and haakh or sauteed spinach. Photo: This is an edited extract from What We Call Masala by Sarina Kamini, photography by Patricia Niven. Murdoch Books, RRP $49.99.The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar Recipes