Rick Stein continues is journey across India and today he served up a very quick and easy to make vegetarian curry with Indian cheese, tomatoes and peppers dish called paneer jalfrezi.

Rick says: “According to a poll featured in the British Curry Club’s in-house magazine, the jalfrezi is now the most popular choice in Britain’s Indian restaurants. In many Indian restaurants, however, they list ‘jalfrezi’, ‘rogan josh’, ‘dopiaza’, and then simply change the main ingredient from mutton to chicken to vegetable, so you get the impression it’s always the same sauce. This jalfrezi is specifically for paneer, the Indian cheese, and is little more than a stir-fry, which is perfect for the main ingredient.”

The ingredients for the dish are: 3 tbsp vegetable oil, 1½ tsp cumin seeds, 1 dried Kashmiri chilli, whole with seeds, 5cm/2in piece fresh root ginger, finely shredded, 3 small onions, 1 fresh green chilli, chopped, with or without seeds, 1 red or yellow pepper, seeds removed, 1 green pepper, seeds removed, cut into strips, 1 tsp salt, ½ tsp ground turmeric, 1½ tsp Kashmiri chilli powder, 250g paneer, cut into pieces, 3 tomatoes, cut into strips, 1 tsp wine vinegar, ½ tsp toasted ground cumin seeds, ¾ tsp garam masala.