Heat a large skillet with the butter or oil over a medium heat. Once warmed, add the spring onion greens, leek greens, ginger and coriander roots. Cook for 2-3 minutes or until softened and fragrant. Add a splash of water whenever you need to.

Add the spices, and cook for a minute until fragrant. Add another splash of water, then the remaining ingredients. Stir well to combine and cook for 10-15 minutes until the carrot is soft. Remove from the heat and allow to cool.

Use a potato ricer or masher to mash the potatoes. Crumble or grate the paneer into the potatoes. Add the remaining ingredients and use your hands to combine into a smooth mixture. Taste and adjust for seasoning before forming into about 14 balls, roughly 1 tablespoon worth of mixture each.

Preheat a large frypan extremely thoroughly over a medium high heat. Paneer will cause the kofta to stick easily, so make sure the pan is nice and hot.

Add a splash of vegetable oil and pan fry the first batch of kofta. Keep them moving and fry them on each side until golden. Repeat with the remaining kofta.

Blend the curry sauce base until smooth.

Add 1-2 tablespoons oil to the skillet, then return the sauce base to the skillet over a medium heat. Once warmed, add the milk or cream to achieve your desired thickeness and creaminess. Taste and adjust for seasoning and spices. Just before serving, add the kofta into the curry sauce. Drizzle with extra cream and finish with coriander. Serve with rice.