Vegan Kofta Curry

Directions

1. Grate boiled potato and tofu in a mixing bowl. Add rest of the ingredients. Smash and mix all ingredients using your hand. Shape kofta into round medium size balls.
2. Transfer the kofta to a baking tray and bake at 180 degrees for 40 min. Flip the kofta half way through. Keep checking on the kofta to avoid them from burning.
3. For the curry, pre-heat a pan, add in all dry spices and roast them for a minute.
4. Add sliced onion and 2 tbsp water, saute till the onions turn soft.
5. Add all the dry spice powders, ginger, garlic, green chillies and salt. Saute for a minute.
6. Add in the tomatoes and saute till the tomatoes turn soft and mushy.
7. Add in soaked cashews and cook for another 2-3 minutes.
8. Once done, add all the sautéed ingredients to a blender and blend to a smooth creamy paste.
9. Transfer the paste back to the pan and cook for a minute.
10. Transfer the paste to a serving bowl, add in the cashew cream for garnish and finally add in the kofta.
11. This curry is best served with pulkha(s).