Royal kofta curry

Step 1: For the filling, mix 7 oz paneer, 2 tbsp lemon juice, 1 tbsp green chilli paste, 1 tbsp ginger paste, 2 tbsp cashew nuts, 2 tbsp raisins, ½ tsp salt and 1 tsp sugar. Keep aside.

Step 2: For the outer covering, mix 10 ½ oz potatoes, 1 ½ tbsp cornflour, 2 tsp green chilli paste, 2 tsp ginger paste and ½ tsp salt and knead into a soft dough.

Step 3: Take a small portion of the potato mixture and press it into a 5 cm round in your palm.

Step 4: Put 1 tbsp of filling in the middle, bring the edges up to seal and shape into an oval kofta. Repeat with the rest of the covering and filling.

Step 5: Heat oil for deep frying and deep fry the koftas on a high flame until golden and crisp. Drain and keep aside.

Step 6: For the gravy, heat 3 tbsp oil in a large saucepan and sauté 2 onions until tender.

Step 7: Stir in 1 tsp ginger paste, ½ tsp garlic paste and 1 tsp green chilli paste and cook for 2 minutes.

Step 8: Add 1 ½ lb tomatoes, 1 tbsp coriander-cumin powder, ¼ tsp ground black pepper, ½ tsp garam masala, 1 pinch ground turmeric, 1 tsp salt and 1 tsp sugar.

Step 9: Boil for 15 minutes, then stir in ½ cup fresh cream and simmer for 10 minutes more. Take off the heat.

Step 10: When it's time to eat, heat the gravy until piping hot, add the koftas and boil for 1 minute. Garnish with 2 tbsp fresh coriander and serve immediately with naan or parathas.