Malai Kofta

Rice the boiled potatoes while warm and let them cool and dry completely. Wet potato is the reason koftas fall apart in the oil.

Mix the potato, grated paneer, cornflour, raisins, chopped cashews, garam masala and salt until it just holds together.

Roll into 12 balls and chill for 20 minutes.

For the sauce, boil the onion, tomatoes, ginger and garlic in the 300 ml water for 12 minutes until soft.

Blend that with the drained soaked cashews until completely smooth, then push it through a sieve.

Heat the ghee in a pan, add the cumin, coriander, turmeric and chilli powder and fry for 30 seconds.

Add the sieved purée — stand back, it spits — and cook for 12-15 minutes, stirring, until it darkens and the ghee separates at the edges.

Stir in the cream, sugar, salt and garam masala and keep it warm.

Heat the frying oil to 175C and fry the koftas in batches for 3-4 minutes until deep gold. Test one first: if it breaks up, work another tablespoon of cornflour into the mix.

Drain them on kitchen paper.

Pour the sauce into a warm dish, sit the koftas on top, and take it to the table immediately.