Indian Tofu Potato Kofta in Tomato Curry Sauce | VegNews

Ingredients

• For the gravy:
• 1½ tablespoons coconut oil
• ½ teaspoon cumin seeds
• 1 cinnamon stick
• 1 bay leaf
• 3 cloves
• 1 black cardamom pod
• 3 green cardamom pods
• 1 large onion, chopped
• 1 green chili, chopped
• 4 garlic cloves, chopped
• 1-inch ginger, chopped
• ¼ teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 4 medium tomatoes, chopped
• ½ cup cashews
• ½ teaspoon salt
• 2 cups water
• ½ teaspoon dried fenugreek leaves
• 1 tablespoon
• sugar
• ¼ cup coconut cream
• 2 tablespoons freshly chopped cilantro
• For the dumplings:
• 1 cup crumbled
• tofu
• 1¾ cup mashed potato
• 2 tablespoons chopped cilantro
• 1 tablespoon minced ginger
• 1½ tablespoons cornstarch
• 2 tablespoons finely chopped cashews
• Oil, for frying