As with any curry, there are a million variations for Jalfrezi (a curry of Pakistani origin). The one consistent factor is onions, tomatoes, peppers and various spices fried in oil. Originally developed as a way to cook leftover meats, the sauce tends to be drier than other curries.
I’m not posting a recipe, as a quick Google search will give you hundreds. Don’t be afraid to experiment with the combinations and proportions of spices – this is a simple, fast and very forgiving dish.