Ingredients
Equipment
Method
- Boil the potatoes until tender, then drain thoroughly and let excess moisture steam away. Mash and cool enough to handle. Blend the soaked, drained raw cashews with 1/4 cup water until smooth, adding only enough extra water to make 1/2 cup cream. Set aside.
- Combine the mashed potatoes, dry grated tofu, arrowroot, salt, cumin, fennel, ground ginger and garam masala. The mixture should hold together when pressed. Let it cool fully if soft; avoid adding wet tofu.
- Stir together the finely chopped sweet onion, raisins, roasted cashews, date sugar and cardamom.
- Divide the kofta mixture into 12 equal portions. Flatten each in your palm, divide the stuffing among the centers, and close the dough around it. Roll gently into sealed balls.
- Heat the air fryer to 375°F. Lightly brush the dumplings with the 1 teaspoon avocado oil and arrange with space between them. Cook for about 15 minutes, gently turning halfway, until golden and firm outside. Work in batches as needed.
- While the kofta cook, heat the 1 tablespoon sunflower oil in a saucepan. Add the cumin seeds; when fragrant, add the white onion and fresh ginger and cook until softened.
- Add the tomato puree, coriander, turmeric, cinnamon, black pepper and salt. Simmer gently for 10 minutes, stirring to prevent sticking.
- Stir in all the prepared 1/2 cup cashew cream, the fenugreek leaves and optional date paste. Simmer for 5 minutes. If needed, loosen with a splash of water to a spoonable consistency.
- Divide the hot sauce among bowls and add the kofta just before serving so they keep their shape. Finish with cilantro or a small swirl of extra cashew cream if desired.
Nutrition
Notes
Texture: Thoroughly drained potatoes and dry tofu help the dumplings hold together. Keep the sauce separate until serving. Options: Mashed cooked green banana can replace tofu; chickpea flour can replace arrowroot. Maple sugar can replace date sugar, and avocado oil can replace sunflower oil. Almond cream gives a different sauce flavor. A little steamed, well-drained mashed pumpkin can be worked into the kofta mixture, keeping it firm enough to shape. A pinch of asafoetida is an optional seasoning; some blends contain wheat. Storage: Refrigerate kofta and sauce separately for up to 3 days and reheat thoroughly. Serve with rice, quinoa, millet or a cucumber and coconut-yogurt raita. Nutrition: Estimates use medium potatoes, a small onion and generic firm tofu; date sugar is estimated from dried dates. Cashews for the cream are counted once. Salt added to taste, optional sweetener and garnishes, substitutions and serving accompaniments are excluded. Brands and ingredient weights can change the values.
