Jalfrezi Curry

Cut the onion half into chunky segments and separate the layers. Cut the peppers into chunky pieces.

Heat a small amount of oil in a very hot pan, then quickly fry the onion and peppers until the outside is browned and smoky. Set aside.

Add the larger amount of oil to the same pan. Cook the ginger/garlic paste briefly until it begins to colour.

Stir in the spices (kasuri methi, chilli powder, mix powder, garam masala, tandoori masala) and salt. Fry briefly, loosening with a splash of base gravy so it doesn’t burn.

Add the tomato paste and coriander stalks, then add your main ingredient and cook on high heat until the oil rises.

Add base gravy in stages, letting the sauce reduce and thicken between additions.

Return the scorched onion and peppers to the pan, add the sliced green chillies and tomato quarters, and heat through to finish.