Restaurant-Style Vegan Malai Kofta

Bahan-bahan (6 porsi)

• 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
• 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 g arlic 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
• 1 tablespoon fenugreek leaves ((also known as kasoori methi; if 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)