Vegan Tofu Kofta Curry

Ingredients (Serves – 4)

• Firm Tofu – 300 G., Crumbled.
• Boiled Potatoes – 200 G., Mashed.
• Gram Flour – 60 G.
• Onion – 150 G., Finely Chopped.                                    
• Tomato – 250 G., Pureed.                                                           
• Ginger Garlic Paste – 20 G.
• Green Chillies – 10 G., Finely Chopped.
• Coconut Milk – 150 Ml.
• Oil – 40 Ml.
• Cumin Seeds – 5 G.
• Turmeric Powder – 2 G.
• Red Chilli Powder – 5 G.
• Coriander Powder – 6 G.
• Garam Masala Powder – 3 G.
• Kasuri Methi – 2 G.
• Salt – 8 G. Or To Taste.
• Water – 300 Ml.
• Fresh Coriander Leaves – 15 G., Chopped.

Method

• In A Bowl, Mix Crumbled Tofu, Mashed Potatoes, Gram Flour, Salt, And A Pinch Of Turmeric Powder.
• Shape The Mixture Into Small Round Koftas.
• Heat Oil In A Pan And Deep Fry Or Shallow Fry The Koftas Until Golden Brown. Set Aside.
• In A Separate Pan, Heat Oil And Add Cumin Seeds.
• Add Chopped Onion And Sauté Until Golden Brown.
• Add Ginger Garlic Paste And Green Chillies, Then Cook Until The Raw Aroma Disappears.
• Add Tomato Puree Along With Turmeric Powder, Red Chilli Powder, And Coriander Powder.
• Cook Until The Oil Separates From The Masala.
• Add Water And Simmer The Gravy For 5–6 Minutes.
• Gently Add Fried Koftas Into The Gravy And Let Them Absorb Flavours On Low Heat.
• Pour In Coconut Milk And Mix Gently Without Breaking The Koftas.
• Add Garam Masala Powder And Crushed Kasuri Methi, Then Simmer For 2–3 Minutes.
• Garnish With Fresh Coriander Leaves And Serve Hot With Roti Or Rice.

Prep Time – 25 Mins.                Cook Time – 30 Mins.                  Total Time – 55 Mins.