Stir-Fry Vegetable Jalfrezi

Heat the vegetable oil in a wok or large frying pan over a high heat. Add the cumin seeds and nigella seeds and let them sizzle briefly.

Add the garlic, ginger, tomato purée, chilli powder, turmeric, ground fennel and garam masala. Stir-fry for 20–30 seconds, keeping everything moving so the spices do not catch.

Pour in 225ml freshly boiled water and stir well to make a loose spice paste. Bring it up to the boil.

Reduce the heat to medium-low and cook for 8–10 minutes, stirring often, until the masala thickens and looks glossy around the edges.

Turn the heat back up high. Add the onion wedges and pepper strips, then stir-fry for 1–2 minutes.

Add the packet stir fry vegetables and the salt. Cook for another 2–3 minutes over a high heat, tossing often, until the vegetables are hot but still have some bite.

Finish with the dried fenugreek leaves and fresh coriander. Toss once more, then serve straight away with rice or naan.