Ingredients
For the kofta
3 tbsp chickpea flour
5 tbsp paneer, chopped (available from Asian grocers and larger supermarkets)
handful baby spinach
½ large onion, finely chopped
½ tsp ground coriander
½ tsp ground cumin
¼ tsp garam masala
¼ tsp turmeric powder
1 clove garlic, finely chopped
½ thumb-sized piece root ginger, finely chopped
1 green chilli, finely chopped
salt, to taste
small handful fresh coriander leaves, chopped, plus extra to garnish
fenugreek leaves, chopped
1 lemon, juice only
1 tbsp sunflower oil, plus extra for deep frying
For the tomato gravy
2 tbsp sunflower oil
½ tsp cumin seeds
½ tsp mustard seeds
½ tin chopped tomatoes
½ onion, chopped
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp garam masala
¼ tsp turmeric powder
1 clove garlic, finely chopped
½ thumb-sized piece root ginger, finely chopped
½ green chilli, finely chopped
salt, to taste

Method
1. Combine all the kofta ingredients together and mix with a little water.
2. Shape into small round balls.
3. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden.
4. For the tomato gravy, heat the oil in a saucepan and add the cumin and mustard seeds. When they start to pop, add the remaining ingredients. Simmer for 10 minutes, stirring occasionally.
5. Serve the paneer kofta in the tomato gravy and garnish with fresh coriander.