Paneer Jalfrezi

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Diwali is around the corner, so I thought I'd cook up something suitably spicy.  Apparently, the jalfrezi has overtaken the tikka masala as Britain's favourite curry, so here's my vegetarian version, made with paneer cheese.

Serves 4 as a side dish

• 200g/8oz paneer, cut into chunks
• 1 medium onion, halved and thinly sliced
• 2 tsp grated fresh ginger plus 2 cloves of crushed garlic (or 1 tbsp garlic and ginger paste)
• ½ teaspoon turmeric
• 2 tsp ground cumin
• 2 tsp coriander powder
• 2 bell peppers, deseeded and cut into chunks or strips
• 2-3 fresh chillies; 1 chopped finely and 1-2 sliced lengthwise
• ½ tin/1 cup chopped tomatoes
• ½ teaspoon garam masala
• 1 tbsp vegetable oil

Heat half of the oil in a large frying pan on a medium heat.

Add the paneer and cook for a couple of minutes on each side, until lightly browned.
Remove the cheese and drain on kitchen towel.
Add the rest of the oil to the pan, then add the onions and cook until golden brown. 
Stir in the garlic, ginger, chopped chilli, turmeric, cumin and coriander and cook for a few more minutes.
Throw in the peppers. 
Mix in the chopped tomatoes and sliced chilli.
Cover the pan and simmer for around 15 minutes, stirring occasionally, until the peppers have softened.
Finally add the paneer chunks and garam masala.
Simmer for a further 5 minutes before serving.

Serve with chapattis/rotis and vegetable pakoras.

Suitable for freezing.

Alternatives: If you don't like paneer, you could swap it for chicken-style, meat-free fillets, cut into chunks. Cook as above.
Vegan option: Omit the paneer and substitute with button mushrooms and/or tinned chickpeas. Add these along with the peppers.