paneer jalfrezi

• Heat the ghee in a heavy-based saucepan, wok or kadai over medium heat. Add the paneer and toss to cover the pieces in ghee. Fry, stirring gently and often, until the paneer becomes golden brown on the edges. Use a slotted spoon to remove and drain the paneer. Set aside.

to temper

• Add the panch phoran, whole dried chilli and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic.

to cook

• Add the onions, salt and green chilli, then fry for five minutes, or until the onions are just softening but not browned and still have crunch.
• Lower the heat, add the tomato, and bring to a simmer for five minutes, or until the tomato starts to soften, and the ghee starts to separate.
• Add the capsicum, turmeric and chilli powder and fry for a further three minutes.
• Add the fried paneer and half a cup of water to the pan. Turn heat to high and gently stir everything together for about five minutes. The sauce should thicken as the paneer absorbs the moisture.

to finish

• Stir in the vinegar, jaggery, garam masala and scatter with the remaining shredded ginger and the coriander leaves. Cook for another two minutes, stirring continuously.
• Remove from heat, sprinkle with the coriander leaves, and serve immediately.