Kashmiri dum aloo

Step 1: Parboil 8 potatoes in salted water for 8–10 minutes, until the outside is just tender but the centre is still firm. Drain and cool.

Step 2: Cut each potato in half and scoop out the middle with a peeler, leaving a thick shell. Keep the scooped-out flesh.

Step 3: Heat oil for deep frying and deep fry the potato shells until golden brown. Drain on kitchen paper.

Step 4: Mix 1 ¾ oz peas, 1 ¾ oz paneer, 1 ¾ oz cashew nuts, 1 ¾ oz raisins, 1 tsp ginger paste, ½ tsp ground cinnamon, 3 tbsp fresh coriander, 1 green chilli, 1 tsp lemon juice and ½ tsp salt with the scooped potato flesh.

Step 5: Fill the potato shells with the filling and press it level with the top.

Step 6: For the onion paste, heat 1 tbsp oil and sauté 1 onion until tender. Add 2 tbsp ginger and chilli paste, 1 tbsp garlic paste, 4 ½ oz plain yogurt, 3 cinnamon sticks, 3 cloves and 6 green cardamom pods and grind to a smooth paste.

Step 7: For the tomato paste, grind 1 ⅛ lb tomatoes, 9 oz cashew nuts, ¼ tsp ground nutmeg, ½ tsp ground mace and 2 tbsp poppy seeds until smooth.

Step 8: Heat 3 tbsp oil for the gravy, add 5 bay leaves and 1 tsp cumin seeds, then the onion paste, and cook for 3 minutes.

Step 9: Add the tomato paste, 1 tsp salt and 1 tbsp dried fenugreek leaves (kasoori methi) and cook for 4–5 minutes, stirring.

Step 10: Stir in ½ cup fresh cream and cook for 2 minutes. Take off the heat and keep aside until you're ready to eat.

Step 11: Just before serving, reheat the gravy, gently add the stuffed potatoes and simmer for 3 minutes. Serve hot with naan or paratha.