Name: Vegan Malai Kofta, Indian Style Dumplings in a Creamy Tomato Onion Curry
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Ingredients: 16 oz super firm tofu ((also called high protein tofu. Grate the tofu and then pulse five to six times in a food processor)); 1/2 cup raw cashews ((make a very fine powder in a blender or food processor without adding any water)); 1 medium potato ((boiled, peeled and grated)); 1 green chili pepper ((like serrano or jalapeno. Deseed for less heat and mince really fine. Add more or less based on your personal preference)); 1 tsp ginger ((grated fine)); 2 tbsp cornstarch ((or tapioca starch)); Salt to taste; 32 golden raisins ((optional, for stuffing the kofta dumplings. You can also use finely chopped nuts like pistachios or cashews)); Vegetable oil for deep frying (You need enough oil to immerse the balls, which are about 1.25 inches in diameter.); 1 tbsp vegetable oil; 1 tsp cumin seeds; 3 green cardamom pods; 3 cloves; 1/2 inch stick cinnamom; 1 large yellow onion; 3 cloves garlic ((minced or crushed into a paste)); 1/2 inch piece ginger ((finely grated or minced)); 1/4 tsp turmeric; 1/2 tsp cayenne ((use more or less based on your personal preference)); 1/2 tsp coriander powder; 3 medium tomatoes ((finely chopped)); 1/2 cup raw cashews; 1/4 cup pumpkin seeds; 2 tbsp kasoori methi ((dry fenugreek leaves, crushed in your palms)); 1/2 tsp garam masala powder; 1 tsp sugar ((optional)); 2 tbsp cilantro ((chopped, for garnish))