Vegan Malai Kofta: Indian Dumplings in Curry Tomato Cream Sauce

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1. 1Step 1: Peel and cut the potatoes in half, place them in a pot, and cover with water. Cover the pot and bring to a boil over high heat, then reduce to medium and boil for 10-15 minutes until fully cooked and easily pierced with a fork. Drain, mash until smooth, and set aside.
2. 2Step 2: While the potatoes cook, start the sauce. In a large heavy-bottomed pot, combine the onion, canned tomatoes with their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt. If using fenugreek seeds instead of kasoori methi, add them now. Cover and bring to a simmer over medium heat, then simmer covered for 15 minutes, stirring occasionally.
3. 3Step 3: Transfer the onion-tomato mixture to a blender and blend until smooth, venting to release hot air. Alternatively, use an immersion blender (the sauce will be less silky). Pour the mixture back into the pot, add the coconut milk (reserving about 1/4 cup for serving), and crush the kasoori methi in your fingers before adding. Mix, cover, and set aside until the kofta are ready.
4. 4Step 4: In a large mixing bowl, mash the tofu by squeezing it in your hands until creamy and no chunks remain, aiming for a ricotta-like texture. Alternatively, blend it in a small food processor until smooth.
5. 5Step 5: Add the mashed potatoes to the tofu along with the corn starch, minced cilantro, lemon juice, garam masala, and salt. Mix together and test the consistency by forming a ball; it should hold together. If it is very sticky or too wet and falling apart, add a bit more corn starch. Mix in the frozen peas. Shape the mixture into heaping 1 tablespoon portions and roll into balls or football (torpedo) shapes.
6. 6Step 6: To fry: Heat about 2 inches of high-heat-safe oil in a heavy-bottomed pot over medium-low heat. Test the oil with a thermometer until it reaches 325-350°F, or drop in a small piece of the kofta mixture; the oil should bubble vigorously and the piece should float quickly. Fry the shaped kofta in batches without overcrowding, until dark golden brown, flipping halfway. This takes 5-10 minutes depending on oil temperature and batch size. Transfer cooked kofta to a paper towel-lined plate with a spider strainer. Repeat with remaining batches.
7. 7Step 7: To bake: Preheat the oven to 425°F. Line a baking tray with parchment and spray or brush with oil. Arrange the shaped kofta on the tray with 1/2-1 inch between each. Spray or brush the tops with oil. Bake for 30-40 minutes, flipping after the first 15-20 minutes, until both sides are golden and the edges are crispy and chewy. It's normal for the kofta to lose their shape and flatten slightly when baked.
8. 8Step 8: When ready to serve, pour the sauce over the kofta (only use what you will eat in one sitting, as the kofta get soggy once in the sauce), then drizzle the reserved coconut milk over the top. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice.