Ingredients (Serves 3–4):
• 250g paneer, cut into cubes
• 2 tbsp oil (vegetable or sunflower)
• 1 tsp cumin seeds
• 1–2 dried Kashmiri chillies (or a pinch of chilli flakes)
• 1 tbsp fresh ginger, cut into fine matchsticks
• 1 large onion, sliced
• 2 garlic cloves, finely chopped
• 1–2 green chillies, sliced
• 1 red and 1 green bell pepper, sliced
• 2 tbsp Rick Stein–style Jalfrezi Spice Mix
• 3 medium tomatoes, chopped (or 200g tinned)
• 1 tbsp white wine vinegar or rice vinegar
• Salt, to taste
• Garnish: extra fresh ginger matchsticks and chopped coriander
Method:
1. Sear the paneer (optional): Lightly fry the paneer cubes in 1 tbsp oil until golden on the sides. Set aside.
2. Infuse the oil: Heat 1 tbsp oil in a large frying pan or wok. Add the cumin seeds and dried Kashmiri chillies, letting them sizzle for 20 seconds.
3. Sauté the aromatics: Add the ginger, onions, garlic, and green chillies. Cook for 4–5 minutes until softened.
4. Add peppers and spices: Toss in the sliced peppers and stir-fry for 2 minutes. Add your spice mix and stir for 30 seconds.
5. Make the sauce: Add the tomatoes and vinegar. Cook for 5–7 minutes until thickened. Season with salt.
6. Finish with paneer: Stir in the paneer and simmer for 2–3 minutes.
7. Serve: Garnish with fresh ginger and coriander.
Serve hot with naan, roti or rice
