Paneer Jalfrezi

A vegetarian main for 2 or a lovely side for 4. (Paneer is a very simple unsalted Indian cheese, by the way). Makes a really colourful addition to any plate, as well as being seriously tasty. I'm told that it's very easy to make your own paneer, but I must admit to having bought a pack from Sainsbury's.

• 250g paneer
• 2 peppers (as broad and as colourful a range as you can get)
• 1 medium onion
• 1" thumb ginger
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp mild chilli powder
• ¾ tsp salt
• ¼ tsp turmeric
• 125ml water
• 2 tbsp groundnut oil

Get 1 tbsp of the oil good and hot in a wide, lidded pan. Cut the paneer into roughly 1cm cubes, and fry it in the oil until some of the side have started to go golden. Take the off the heat and put the paneer cubes to one side.

Deseed the peppers and chop them into largish pieces. Peel and chop the onion into pieces roughly the same size. Finally peel and grate the ginger.

Put the rest of the oil in the pan you cooked the paneer in and get it nice and hot. Put in the cumin seeds and wait for them to crackle. When they do put in the onion and ginger and stir fry gently for a few minutes, until the onions start to soften and go translucent.

Next put in the pieces of pepper and stir fry them for a few more minutes until they start to soften. Put in the water, the ground coriander, the salt, the turmeric and the chilli powder and give it a good stir. Put the lid on the pan and turn the heat right down for about 7 or 8 minutes.

Finally, take the lid off, stir in the garam massala and turn the heat right up to drive off any remaining liquid. You're aiming for a pretty dry dish with little to no liquid at the end.