To make the onion and tomato masala for the jalfrezi, heat the vegetable oil in a saucepan and add the chopped onion. Sauté over a medium heat for roughly 10–15 minutes until gently browned
Add the ginger-garlic paste and ground spices. Sauté for a further 5 minutes then add the chopped tomato, a pinch of salt and the garam masala. Set aside
To cook the jalfrezi, heat the vegetable oil in a non-stick pan and add the batons of paneer. Sauté over a medium heat, turning occasionally until the edges are gently brown. Remove and set aside
Add the onion and tomato masala to the same pan, along with the green chillies, peppers, onion and paneer. Toss gently until well-mixed, check the seasoning and add the chopped coriander and lemon juice
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
