Achari paneer: a mustard oil snack for festive gatherings

If you are planning snacks for a Diwali party at home, achari paneer brings a savoury break between the sweets. This simple pan-cooked version serves two to three people. Prepare the marinade ahead, then cook a fresh batch when everyone is ready to eat.

For 250 g paneer, mix three tablespoons thick plain yoghurt with one tablespoon edible mustard oil, half a teaspoon each of crushed fennel and cumin, a quarter teaspoon turmeric, half a teaspoon ground coriander and salt to taste. Add a teaspoon of lemon juice and a little chilli powder if you like heat.

Cut the paneer into large cubes and coat gently in the marinade. Cover and refrigerate for twenty to thirty minutes. Cut one small capsicum into similar-sized pieces and coat it with the mixture just before cooking.

Warm a lightly oiled non-stick pan over medium heat. Arrange the pieces in one layer and turn gently until the paneer is hot throughout and lightly golden, around six to eight minutes. Avoid crowding the pan. Serve immediately with lemon wedges. Choose Gharana black or yellow mustard oil according to the flavour you enjoy, and keep the rest of the bottle tightly closed.