• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• Kofta
• 16 ounces (454g) high-protein or super-firm tofu (can use extra-firm tofu if you can’t find it*)
• 12 ounces (340-345g) Yukon Gold potatoes, peeled and washed
• 5 tablespoons cornstarch (40g), arrowroot powder (40g), or tapioca flour (37-38g)
• 1 tablespoon minced or grated fresh ginger
• 1/4 cup (4g) fresh cilantro, chopped
• 1 teaspoon garam masala
• 1 teaspoon Indian red chili powder**
• Kosher salt or sea salt to taste***
• 1/4 cup raw or roasted cashews (35g), finely ground up in a food processor****
• Vegetable oil for rolling and for deep frying
• Gravy
• 1-2 tablespoons unrefined coconut oil (or a neutral oil of choice)
• Whole spices
• 4-6 whole green cardamom pods (I used 6)
• 2 cinnamon sticks, broken into small pieces
• 4 whole cloves
• 1 teaspoon cumin seeds
• Aromatics
• 1 extra large yellow onion, or 2 small yellow onions, chopped
• 1-2 green chilies*****, deseeded and chopped
• 1 ½ tbsp finely chopped fresh ginger
• 4 garlic cloves, roughly chopped
• Ground Spices
• ½ teaspoon ground coriander
• 1-2 teaspoon Indian red chili powder (use less for a milder heat)
• 1 teaspoon ground turmeric
• 3 extra large tomatoes (16-18 ounces or 480-540g total), chopped with the juices
• 1 cup raw cashews, soaked in boiling water for 15 minutes and drained
• 1 ½ teaspoons kosher salt
• 1 ¼ cups (300 mL) unsweetened plant-based milk (I used this), or water
• 1 tablespoon lemon juice
• Garnishes/for Serving
• 1 tablespoon fenugreek leaves (also known as kasoori methi; f you don’t have it, just omit)
• 1/2 teaspoon garam masala
• 1 cup loosely packed fresh cilantro, chopped (keep the stems)
• Indian bread (naan or paratha) or white rice

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