A popular dish from Kashmir this paneer preparation is made with whole spices simmered with tomatoes along with ground ginger and fennel. There are elements of influence from the Kashmiri pandit community here; this dish does not include garlic or onions. Like the Brahmin community in India they donÃ¢ÂÂt tend to add it to their dishes. Also ingredients commonly used in this regional cuisine include ginger, mustard oil and saffron. All of which lend a unique flavour. If youÃ¢ÂÂre unable to get hold of mustard oil feel free to swap it for regular sunflower or vegetable oil. I have also used shahi jeera a spice common to Indian curries and tandoori dishes.