Malai Kofta (Indian Paneer Potato Dumplings in Creamy Tomato Sauce)

Boil 300g potatoes until fully tender, then drain well and let excess steam escape while they are hot.

Mash finely, pressing out lumps, because coarse pieces can make the kofta split during shaping or frying.

Crumble 150g paneer very finely and mix it evenly with the mashed potato and 2 tbsp cornstarch.

When the dough holds together without sticking heavily to the hands, divide it into 12 portions and roll into smooth balls.

Heat the oil to 170C and add the kofta carefully.

Fry for 3 to 4 minutes without moving them at first, until the surface turns golden and firm, or pan-sear with oil while rolling to brown every side.

Heat oil in a pot over medium heat and cook 1 onion until it turns golden and sweet-smelling, not just translucent.

Add 3 garlic cloves and 30g cashews, then cook for 2 more minutes until the nuts smell toasted.

Add 100ml water and scrape the browned bits from the pot, then blend the mixture until completely smooth.

Return it to a pan with 200ml tomato puree and 1 tsp garam masala, and simmer over medium heat for 8 to 10 minutes.

When the sauce thickens and the raw tomato edge softens, lower the heat and stir in 120ml heavy cream until smooth.

Add the kofta only just before serving, warm for 1 to 2 minutes, and keep their shape intact.