Peas & paneer kofta curry

Step 1: Mix 7 oz paneer, 2 ⅝ oz shelled peas, 1 carrot, 1 potato, ½ tsp red chilli powder, ¼ tsp cinnamon-clove powder, 2 green chillies, 1 tbsp plain flour, ¼ tsp baking powder, 1 tbsp fresh coriander and ½ tsp salt and shape into 10 small round balls.

Step 2: Heat oil for deep frying and deep fry the koftas on a high flame, a few at a time, until golden. Frying them hot and quickly stops them from bursting. Drain on kitchen paper.

Step 3: For the gravy, heat 4 tbsp ghee in a pan, add 1 green cardamom pod and 1 onion and fry for 3 minutes.

Step 4: Add 1 tbsp ginger paste and cook for 1 minute. Stir in 8 cashew nuts and fry for 2 minutes.

Step 5: Mix in ¼ tsp cinnamon-clove powder, 1 pinch ground turmeric, ¼ tsp red chilli powder, ½ tsp coriander-cumin powder, 1 tsp salt and ½ tsp sugar and cook for a minute.

Step 6: Stir in 4 tomatoes and cook until the oil separates. Add 2 tbsp plain yogurt and simmer for 3 minutes.

Step 7: Add 3 ¼ cups water and boil for 5–10 minutes, until the gravy has thickened a little.

Step 8: Mix in 3 tbsp mawa (khoya) and cook for 1 minute.

Step 9: Just before serving, add the koftas to the piping hot gravy and cook for 1 minute.

Step 10: Garnish with 1 tbsp fresh coriander and ½ cup fresh cream and serve hot with naan or paratha.