Paneer and potato dumplings in creamy sauce (Malai kofta)

1. Boil the potatoes in their skins until tender, peel and mash when cool. Crumble in the paneer and knead with the flour, salt and a pinch of cardamom into a smooth, non-sticky dough.

2. Shape the dough into 12 equal balls; press 1-2 raisins and a piece of cashew into the centre of each, then carefully roll back into balls.

3. Heat the oil to 170 °C in a small, deep pan and fry the balls in batches for 3-4 minutes until golden brown; drain on kitchen paper.

4. For the sauce fry the chopped onions in the ghee for 10 minutes until golden, add the ginger, garlic, tomatoes and cashews and cook for 8 minutes; leave to cool slightly, then blend until smooth.

5. Return to the pan, add the chilli powder, water, salt and sugar, cook for 5 minutes, then stir in the cream, garam masala and the crumbled dried fenugreek leaves.

6. Add the kofta to the hot sauce only just before serving (or pour the sauce over them on the plate) so they don't go soggy. Serve with naan.

Tip: A festive vegetarian "meatball" from North India. If your test ball falls apart while frying, knead a little more flour into the dough. Use a small, deep pan for frying so you need less oil.