A rich, creamy, tasty Northern Indian dish, full of bounce and zest. It goes very well in a vegetarian thali with Northern and Western Indian dishes like Palak Paneer (Spinach and Curd Cheese) or Two Potato Vindaloo, with Chapatis or steamed or pilaf rice, and a side order of mango chutney

1 onion, chopped

150mls yoghurt

75g cashew nuts

1.5 tsps coriander powder

1 tsp turmeric

½ tsp hot chilli powder

6 strands saffron

1 blade mace

2 tbspns lukewarm milk

1 tsp ghee

4 green cardamon pods

2 cloves

1.5 cm cinnamon

500mls Vegetable Nage or Stock

1 cm fresh ginger, finely chopped

250g paneer cut into 2.5cm (1") cubes, two thirds put onto steel skewers

1 tbspn single cream/cashew cream

• Put the saffron in a mortar and crush. Add to the warm milk and set aside

• Fry the onions till golden, then put in a blender with the nuts, yoghurt, ground coriander, turmeric, chilli powder and cinnamon. Whizz till smooth, and season with salt

• Heat the ghee and add the mace, cardamom, cloves and ginger and fry for a moment

• Add the nage and bring to the boil, add the unskewered paneer cubes, and simmer. Meanwhile, put the skewered paneer cubes on a baking tray, and put them under a hot grill till they start to brown, turn them so that all sides are brown. Once they're done, add them to the nage mix and simmer for 5 minutes, then add the cream, the saffron mix and the fried onion mix. Stir in. The cashews in the fried onion mix will thicken the sauce nicely. Simmer for 2 minutes, then serve