The 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.