Paneer Chickpea Jalfrezi with Wholemeal Roti

Method

1. 1Cut the paneer into roughly 2cm cubes. Heat a large non-stick frying pan and cook the paneer dry, or with a very light smear of the measured oil, for 3-4 minutes until golden. Remove and set aside.
2. 2Add the remaining oil to the pan. Cook the onion and peppers over fairly high heat for 4-5 minutes. They should soften but retain some bite.
3. 3Add the courgette and cook for another 2 minutes. Add the garlic, ginger and chilli, followed by the cumin, ground coriander, turmeric and paprika. Cook for 30 seconds.
4. 4Add the chopped tomatoes and cook for 4-5 minutes so they reduce into a coating sauce rather than a wet curry.
5. 5Add the chickpeas and peas and cook for 4 minutes. Return the paneer, add the garam masala and lemon juice and toss everything together for another 2 minutes.
6. 6Finish with fresh coriander. Make two rotis from the chapati flour using the method described earlier and serve immediately.