This is one of my husband’s all-time favourites, and a definite crowd pleaser. It’s really quite easy, although the frying everything in stages makes it seem labour intensive.
I usually omit the chillies, or serve them separately, so the dish is creamy and flavourful, but very mild, so my kids are perfectly happy to eat it! For an Indian dinner party, I double this recipe, make loads of rice, and do a quick Chana Masala as an accompaniment. Throw in some fresh Naan and you got yourself a party!
Wine: this is great with a smooth Chardonnay, or for red fans, we liked this with a new discovery, the Spanish Bierzo Petalos 2006, an organic Mencia-based wine; grenache would be good, too.