Paneer jalfrezi

Ingredients

200 gms paneer (Indian cottage cheese) cut into 3cm x 1cm pieces

2 tbsp oil

1 tsp cumin seeds

1 tomato cut into strips

2 tomatoes (for purée)

1 large onion - 1/2 cut into strips and 1/2 for puree

1 pepper cut into strips (I used half a green and half a red pepper for some colour)

1/4 tsp turmeric powder

1/4 tsp chilli powder

2 green chillies chopped

2 - 3 dried red (kashmiri) chillies

1 inch ginger cut into thin strips

1/2 tsp garam masala

1/2 tsp sugar

1 & 1/2 tsp vinegar

A couple of sprigs of coriander for garnish

salt to taste

Preparation

Roughly chop half an onion and 2 tomatoes. Heat 1 tbsp oil in a non stick pan. Add the onions and fry until lightly brown. Add the tomatoes and cook for 2-3 minutes until soft. Remove, let cool and blend to a purée in blender.

In the same pan heat 1 tbsp oil on medium heat. Add the cumin seeds and let them sputter. Add the kashmiri red chillies and the finely sliced ginger and fry for 30-45 seconds.

Add the turmeric powder followed by the onions, peppers, chilli powder, salt and two-thirds of the chopped green chillies and fry for 3-4 minutes.

Add the paneer and cook on a low heat for 5 minutes. Add the tomato purée, garam masala and sugar and simmer for 2 minutes.

Then add the tomatoes (cut into strips) and toss. Stir in the vinegar and garnish with green chillies and coriander.