Mughlai paneer kofta curry

Method

1. For the kofta, put the paneer and mashed potato in a large bowl. Add the mixed nuts and dried fruit, chillies, ginger, turmeric and garam masala. Season with salt and mix well. Shape into balls a bit smaller than a golf ball, squeezing tightly.
2. Heat the vegetable oil in a heavy- based saucepan over a medium heat. Add the kofta in batches, taking care not to overcrowd the pan, then cook for about 5 minutes until golden. Remove with a slotted spoon and set aside each cooked batch on kitchen paper while you cook the rest.
3. To make the onion paste, soak the almonds and cashews in warm water for 15 minutes, then drain and tip into a food processor. Add the onions, chillies, cinnamon, cloves, and the cardamom, cumin and coriander seeds. Whizz to a smooth paste and set aside.
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4. Heat the coconut oil in a heavy-based pan over a medium heat. Add the onion paste, garlic, ginger and sugar. Cook, stirring lightly, for 8-10 minutes or until the oil starts to separate from the onion paste.
5. Add the turmeric, garam masala and fenugreek leaves, then cook for 2-3 minutes more. Stir in 500ml water and add salt to taste. Cook for 7-10 minutes or until the sauce comes to a fast boil. Stir in the cream (add a little extra if it looks too thick), then cook for about 2 minutes.
6. Before serving, reheat the kofta in a warm oven. Arrange on top of the sauce and garnish with coriander leaves. Serve with rice.