While Chicken is the favourite version of this popular dish Paneer Jalfrezi is a must try. Cooked with Base Curry Sauce and mixed with different coloured peppers, onions, tomatoes and chillies to create a lovely range of tastes and colours for this favourite restaurant curry
What you need… • 1 Tablespoon oil • 1 Tablespoon ghee • 5 garlic cloves, sliced • 4 cm chunk of ginger, cut into 2cm matchsticks • 0.5 red pepper, cut into thin slices • 0.5 yellow (or green) pepper, cut into thin slices • 4 green chillies, chopped • 600g Base Curry Sauce • 800g paneer, cut into bite-sized pieces • Small handful fresh coriander (chop up the stems and some of the leaves to add to the curry but set aside a few of leaves for garnish) • 1 onion, sliced • 2 tomatoes, cut into segments • Salt to taste
How to make it… 1. Heat the oil in pan to a low-medium heat. Add the paneer cubes and fry until they brown. This should take about 3–4 minute. Remove from the pan and set aside. 2. Heat the ghee to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 3. Add the garlic and ginger and cook for 2 minutes. 4. Turn up the heat and add the peppers and chillies and cook for 2 minutes. You will soften the peppers and slightly char it (to mimic the tandoor taste). 4. Turn the heat down and add the Base Curry Sauce and Spice Mix and cook for 2 minutes. 5. Add the chicken and cook for 5 minutes. 6. Add the coriander, onion, tomatoes and salt, and cook for 3 minutes. The pepper, onion and tomato should be just soft but not mushy. 7. Add the paneer and cook for 2 minutes. 8. Serve, garnished with the coriander leaves.