My Kitchen Rules

1. To make paneer, line a large sieve with a large square of muslin (you will need to gather and tie it later) and sit over a large bowl.

2. Bring milk to a simmer in a large saucepan over medium heat. Slowly add vinegar, 1 teaspoon at a time, until the curds coagulate and separate from the watery whey. Strain into prepared sieve then rinse with cold water. Wrap cheese in the muslin and squeeze out any excess water. Tie the wrapped cheese over the tap, so it can hang over the sink to continue draining for 20 minutes.

3. Meanwhile to make kofta, dry fry spices in small saucepan over low heat, until fragrant.

4. Place potatoes in a saucepan of cold water. Bring to a boil. Boil gently until tender. Drain. Mash. Cool slightly. Add an equal volume of paneer to potatoes. Mash to just combine (you still want some texture between the potato and paneer).

5. Process onion, coriander leaves and stems, ginger, garlic and toasted spices to form a smooth paste. Add to paneer mixture with egg. Mix well. Roll mixture into walnut size balls. Dip balls in beaten egg then breadcrumbs. Place on a tray lined with baking paper. Refrigerate for 30 minutes or until firm.

6. Shallow fry kofta in a large saucepan over medium heat, until golden brown and crisp. Drain on absorbent paper.

7. To make coriander sauce, process chilli, coriander, ginger and garlic to form a smooth paste.

8. Pound cardamom pods in a mortar and pestle to a fine powder (alternatively use 1/2 tsp ground cardamom).

9. Heat oil in a heavy based frying pan over medium heat. Add cardamom and curry powder. Cook for 30 seconds or until fragrant. Add onion and cook for 4-5 minutes until soft. Add coriander paste and cook for 2 minutes. Add tomatoes and water. Season. Bring to a boil. Simmer gently, stirring often, for 20 minutes. Stir in yoghurt (do not allow sauce to boil or it may curdle). Simmer gently, covered, stirring occasionally, for a further 20 minutes. Add koftas. Simmer, uncovered, for a further 10 minutes.