I always say that the leftover oil and spices in Indian pickle bottles and jars is pure gold! You can use it in so many different ways and it quickly adds flavor to almost anything from dips to spread to marinades. I often use the pickle spices and oil to marinate paneer, potatoes or mix it with a dollop of sour cream or plain yogurt to make a tangy dip for fries or veggies.

I have used it here in a buckwheat grain bowl as a side. Achari paneer also makes a delicious filling in roti wraps or paninis. Don’t ever throw away the leftover gold in pickle bottles (store bought or home made, does not matter). The spices in the pickle bottles have been marinating either with raw mangoes, limes or chillies for a long time and have absorbed the concentrated and deep tangy flavors of the pickle.

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Step by Step

1. 1 cup paneer cubes, fresh or frozen.
2. Since I freeze mine, I boil them for 5-7 minutes in water to soften them before marinating.
3. Take a pan and add
   • Paneer cubes
   • 1 tbsp plain yogurt or sour cream
   • 1 tsp leftover pickle spices and oil
4. Stir gently, cover and let stand for 1 hour.
5. Heat the pan gently after an hour and allow the paneer to cook and simmer in the marinade
6. Stir occasionally
7. Allow all the marinade to dry up and thicken around the paneer cubes.
8. Set aside for use in wraps, bowls, sandwiches or also as a quick appetizer.