This 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.

Ingredients

FOR THE FRIED PANEER

  • 500ml (2 cups) mustard oil
  • pinch of salt
  • pinch of turmeric powder
  • 500g paneer cut into large squares
  • 1 bowl cold water

FOR THE MASALA

  • 1 tbsp mustard oil
  • 1 tsp Kashmiri chilli powder
  • 6 small tomatoes, blanched in hot water, skins removed and flesh pureed
  • 2 tsp ground coriander
  • 2 tsp ground fennel seeds
  • 1 tsp ground ginger
  • ½ tsp cumin seeds
  • 500g fried paneer (from above)
  • 125ml (½ cup) paneer water (from above)
  • 2 tsp white sea salt

FOR THE FINISHING SPICES

  • ⅓ cinnamon quill
  • 4 whole green cardamom, husks cracked

TO SERVE

  • steamed basmati rice
  • haakh (bitter greens sauteed in mustard oil with salt, chilli and asafoetida) or sautéed spinach

Method

  • Step 1- Heat 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 2- Remove 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 3- Heat 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 4- Reduce 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 5- Continue 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 6- Add 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.

This is an edited extract from What We Call Masala by Sarina Kamini, photography by Patricia Niven. Murdoch Books, RRP $49.99.