Everything that was made in a cookery course with Maunika Gowardhan at the Bertinet School in June was something I would want to cook and eat at home. These kebabs were amazing and are great served with drinks. They need to be started the day before and there is a lot of chopping but a great reward is in prospect!

250g Greek yoghurt
120g paneer, finely grated
2 tbsp fine breadcrumbs
2 tbsp gram flour
2 tbsp finely chopped coriander leaves
2 green bird’s eye chillies, finely chopped
2.5cm ginger root, peeled and finely chopped
½ tsp roasted cumin seeds, coarsely crushed
¼ tsp garam masala
Salt
Sunflower oil for frying

Put the yoghurt into a piece of clean muslin and hang it up overnight to drain.

In a large mixing bowl, combine the grated paneer, breadcrumbs, gram flour, chopped coriander, green chillies, ginger, cumin seeds and garam masala. Add the strained yoghurt and a large pinch of salt. Mix well.

Form the mixture into balls the size of golf balls (you can make 8 each weighing about 51g) and flatten them slightly, Place on a tray and chill in the fridge for at least 20 minutes.

Heat a little oil in a non stick frying pan on a medium heat and add the kebabs, frying them for 4 – 5 minutes on each side. They should be brown and crisp. Drain on kitchen paper.

Serve warm with chutney.