Malai Kofta

Boil the potatoes in their skins until tender, 18–20 minutes, then cool, peel and grate them. Crumble the paneer. Finely chop 40 g of the cashews together with the raisins, setting the rest of the cashews aside for the sauce.

Mix the potatoes, paneer, corn starch, 0.5 tsp garam masala, ground chili pepper and salt to taste. Shape into 8 balls; place a little of the cashew, raisin and sugar mixture in the center of each, then pinch the edges tightly to seal.

Soak the remaining cashews in hot water for 15 minutes, then drain and blend the cashews with 100 ml water until smooth.

Heat vegetable oil in a deep pan to 175–180°C. Deep-fry the balls in batches for 3–4 minutes, turning gently, until evenly golden brown. Transfer to a paper towel to drain.

For the sauce, heat 2 tbsp of the same oil, add the finely chopped onion, garlic and ginger and fry for 6–8 minutes until golden. Add the crushed tomatoes, turmeric, ground coriander, the remaining garam masala and chili pepper; cook for 8–10 minutes until the masala thickens.

Stir in the cashew paste and the remaining water, bring to a boil and simmer over low heat for 8 minutes. Add the cream, sugar and salt to taste, and heat through for another 2–3 minutes without letting the sauce come to a vigorous boil.

Transfer the kofta into the hot sauce just before serving, garnish with fresh coriander and serve with basmati rice.