Spaghetti with kofta

Step 1: Cook 3 ⅓ lb tomatoes and 2 onions with ½ cup water in a covered pan for 10 minutes until soft, then press through a sieve to make a smooth sauce.

Step 2: Heat 2 tbsp oil in a pan, add the tomato sauce with 2 tsp chilli paste, 2 tsp ginger paste, ½ tsp garlic paste, 4 tsp sugar, ½ tsp dried mixed herbs and 1 tsp salt.

Step 3: Cook for 10–15 minutes, stirring now and then, until it thickens slightly. Stir in ½ cup fresh cream once the gravy is cooked.

Step 4: Cook 5 ½ oz spaghetti in boiling water until just tender, as the packet says, and drain. Melt 2 tbsp butter in the pan, add the spaghetti and ½ tsp salt and toss for a minute. Keep warm.

Step 5: Soak 2 bread slices in 4 tbsp fresh curd (plain yogurt) for 5 minutes.

Step 6: Add 7 oz paneer, 4 tbsp plain flour, 1 tbsp fresh coriander, 3 green chillies, ¼ tsp bicarbonate of soda and ½ tsp salt and knead into a soft dough.

Step 7: Shape into small balls, about the size of a walnut.

Step 8: Heat 2 cups oil to 350°F. Fry the kofta a few at a time over a medium heat for 3–4 minutes, turning, until golden brown. Drain on kitchen paper.

Step 9: Put the warm spaghetti on serving plates, pour over a little hot gravy and add 2–3 kofta to each plate.

Step 10: Sprinkle with 1 ⅜ oz cheese and serve straight away.