Kachi Ghani Mustard Oil Kadhai Paneer: Bold & Authentic

A vibrant, pungent North-Indian cottage cheese curry cooked exclusively in pure cold-pressed mustard oil to bring out deep, earthy, rustic flavors.

Serves 3 · Time: 30 mins

Ingredients

• 250g fresh Paneer, cut into cubes
• 3 tbsp Thaaro Cold Pressed Mustard Oil (Kachi Ghani)
• 1 large onion and 1 bell pepper, cut into large squares
• 1 cup fresh tomato purée
• 1 tbsp ginger-garlic paste
• Spices: 1 tsp coriander seeds, 1 tsp cumin, 1/2 tsp turmeric, 1 tsp Kashmiri red chilli powder
• Fresh coriander for garnish

Method

1. Heat the Thaaro Mustard Oil in a heavy iron kadhai on high flame until it just begins to smoke. This removes the raw bitterness and creates a smooth, nutty base.
2. Lower heat and add coriander and cumin seeds. Let them crackle.
3. Add the square-cut onions and bell peppers. Sauté for 2-3 minutes until translucent but still crunchy. Remove and set aside.
4. In the remaining oil, add the ginger-garlic paste and sauté until fragrant. Add the tomato purée and ground dry spices.
5. Cook the masala mixture on medium heat until the golden mustard oil begins to separate from the sides.
6. Add 1/2 cup water and bring to a simmer. Add the paneer cubes and the sautéed vegetables.
7. Simmer covered for 5 minutes. Garnish with fresh coriander and a drizzle of fresh mustard oil if you like a pungent kick. Serve hot with flatbreads.

Tips

• Always heat cold-pressed mustard oil to its smoking point before adding spices to temper its pungent natural allyl isothiocyanate compounds.