Paneer Jalfrezi

Cut the paneer into 2cm cubes. Cut the onion into 2cm wedges and separate the layers. Deseed and cut the red and green peppers into 2cm strips. Mince the garlic, finely grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander.

Heat 1 tbsp of vegetable oil in a large non-stick frying pan over high heat. Add the paneer cubes and fry for 3–4 minutes, turning, until golden on most sides. Transfer to a plate.

Heat the remaining 0.5 tbsp oil in the same pan. Add the cumin seeds and sizzle for 30 seconds until aromatic.

Add the onion wedges and pepper strips. Stir-fry on high heat for 3–4 minutes until slightly charred but still with some crunch.

Add the minced garlic, grated ginger, and sliced green chillies. Cook for 2 minutes, stirring constantly to prevent burning.

Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring to toast the spices.

Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced and thickened.

Return the fried paneer to the pan. Add the white wine vinegar. Stir gently to coat the paneer and cook for 3 minutes.

Stir in the garam masala and season with salt to taste.

Serve hot, scattered with freshly chopped coriander.