Sarina Kamini著作的烹饪书《What We Call Masala》收录了这道经典克什米尔菜谱Lal paneer[1]。该书由Murdoch Books出版，建议零售价为$49.99[1]。这道菜以金黄色炸印度芝士浸于香料番茄酱汁中著称，采用芥末油作为主要烹饪油脂以提供地道风味[1]。
制作这道菜需要500克paneer和500毫升芥末油[1]。菜谱还包含番茄、克什米尔辣椒粉、香菜籽粉、茴香籽粉、生姜粉、孜然籽、肉桂和绿豆蔻等香料[1]。烹饪过程为：先将paneer炸至金黄，随后用芥末油炒香料和番茄酱汁，最后将炸好的paneer加入酱汁中炖煮10分钟至变软[1]。
Lal paneer is a classic Kashmiri dish featuring golden-fried Indian cheese immersed in a fragrant, spiced tomato sauce.[1] The recipe, sourced from the cookbook "What We Call Masala" by Sarina Kamini and published by Murdoch Books at an RRP of $49.99, provides a complete guide to preparing this traditional preparation.[1]
The dish requires 500 grams of paneer and 500 milliliters of mustard oil as its foundation, combined with tomatoes, Kashmiri chili powder, coriander seed powder, fennel seed powder, ginger powder, cumin seeds, cinnamon, and green cardamom.[1] The cooking method involves frying the paneer until golden, then tempering spices and tomato sauce in mustard oil before combining the cheese with the gravy and simmering for ten minutes until it reaches a tender consistency.[1]