• 2 tablespoons virgin coconut oil
• 1½ teaspoons Ginger garlic paste
• 1 teaspoon sugar
• ¼ teaspoon ground turmeric
• 1 teaspoon Chaat masala
• 2 teaspoons dried fenugreek leaves (kasuri methi), crushed
• a pinch of salt, or to taste
• 250–310 ml (9–10¾ fl oz/1–1¼ cups) thick (double) cream
• coriander (cilantro) leaves, to garnish

Paneer Kofta Dumplings

• 350 g (12 oz) crumbled Paneer
• 230 g (8 oz/1 cup) boiled and mashed potato, such as russet
• ½ cup mixed chopped cashews, almonds, pistachios and sultanas (golden raisins)
• 2 Indian green chillies, finely chopped
• 3 cm (1¼ inch) knob of fresh ginger, peeled and grated
• ¼ teaspoon ground turmeric
• ½ teaspoon Chaat masala
• a pinch of salt, or to taste
• 1 litre (35 fl oz/4 cups) vegetable or rice bran oil, for deep-frying

Onion Paste

• 40 g (1½ oz/¼ cup) blanched almonds
• 40 g (1½ oz/¼ cup) cashews
• 3 large onions, quartered
• 3 Indian green chillies, roughly chopped
• 1 cinnamon stick, broken
• 3 cloves
• 4 green cardamom pods
• 2 teaspoons cumin seeds, dry-roasted and ground
• 1 tablespoon coriander seeds

To make the dumplings, put the paneer and mashed potato in a large bowl. Add the mixed nuts and fruit, chilli, ginger, turmeric and garam masala. Season with salt and mix together well. Shape the mixture into balls a bit smaller than a golf ball, pressing together tightly. Set aside.

Heat the vegetable oil in a heavy-based saucepan over medium heat. Add the dumplings in batches, taking care not to overcrowd the pan, and cook for about 5 minutes, until golden brown. Set aside on paper towel while cooking the remaining dumplings.

To make the onion paste, soak the almonds and cashews in warm water for 15 minutes, then drain and place in a food processor. Add the onion, chilli, cinnamon, cloves, cardamom pods and cumin and coriander seeds. Grind the mixture into a smooth paste and set aside.

Heat the coconut oil in a heavy-based saucepan over medium heat. Add the onion paste, ginger garlic paste and sugar. Cook, stirring lightly, for 5–7 minutes, or until the oil starts to split from the onion paste.

Add the turmeric, garam masala and fenugreek leaves and cook for a further 2–3 minutes.

Stir in 500 ml (17 fl oz/2 cups) water (I much prefer a runny gravy), and salt to taste. Cook for 7–10 minutes, or until the sauce comes up to a rapid boil.

Stir in the cream, mixing well, then leave to cook for about 2 minutes.

Just before serving, reheat the dumplings in a warm oven.

Arrange the kofta on top of the sauce and garnish with coriander. Serve hot.