Mustard Paneer

To make mustard paneer, start by heating oil in a pan over medium heat. Sauté chopped onions until golden brown, then add grated ginger and minced garlic. Once fragrant, add mustard seeds and let them splutter. Stir in turmeric and red chili powder, then add water and bring to a boil. Finally, add paneer cubes and salt, simmer for 10 minutes, and garnish with coriander leaves.

Yes, mustard paneer is a vegetarian dish as it is made primarily with paneer, which is a type of cheese, along with various spices and vegetables. It's a great option for those following a vegetarian diet.

If you don't have paneer, you can substitute it with tofu for a vegan option or ricotta cheese for a similar texture. Keep in mind that the flavor will vary slightly, but both alternatives will work well in the mustard sauce.

To store leftover mustard paneer, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Mustard paneer pairs beautifully with steamed basmati rice, naan, or roti. You can also serve it alongside a fresh salad or raita to balance the flavors of the tangy mustard sauce.