• Start by boiling potatoes and pressing the tofu to remove excess water.
  16 oz firm tofu
• Soak raw cashews in warm water for 15 minutes.

Prepare malai kofta

• Place the cubed tofu into the food processor or blender and pulse it until it's smooth.
• In a large bowl, mash the boiled potatoes with a fork or masher.
  4 potatoes
• Add salt, cornstarch, nutritional yeast, and the tofu paste. Mix well.
  1 tablespoon cornstarch, 1 tablespoon nutritional yeast
• Make small round balls from the mixture and spray them with some oil so that they don't stick to each other.

Cooking malai kofta balls

• Air Fryer option: Preheat an air fryer for 5 minutes at 380°F (190°C).
• Carefully place the malai koftas in the air fryer basket and cook for 10 minutes, flipping them halfway through.
• Deep frying option:  Heat oil in a pan and deep fry the kofta balls until they are golden brown on all sides. Place the kofta on a paper towel to drain any excess oil.

Prepare malai kofta gravy

• Place a pan over medium heat and add olive oil. As the oil heats up, add whole spices.
  2 cardamom, ½ inch cinnamon, ½ teaspoon cumin seeds, 2 tablespoon olive oil, 2 cloves
• Once they start to release their aroma, add chopped onions and sauté until golden brown.
  1 onion
• Add ginger garlic paste and cook for another minute. Add tomatoes and cook till they become mushy.
  2 garlic cloves, 1 teaspoon ginger, 3 tomatoes
• Add all the spices and cook on medium-low heat for one more minute.
  1½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¾ teaspoon garam masala powder, salt to taste
• Switch off the heat and add soaked cashews.
  ½ cup cashews
• Let the mixture cool down, and then transfer it to a blender. Blend it into a smooth paste.
• In the same pan, heat one tablespoons of oil and add the tomato-cashew paste. Cook for 2-3 minutes.
• Add water to adjust the consistency, and add salt and sugar. Let the gravy simmer for another 5 minutes. (add water little by little according to your consistency)
  2 ½ cup water
• Now, add the air-fried or deep-fried malai koftas to the gravy and let it simmer for two more minutes to absorb the gravy flavors.
• Garnish with kasuri methi and serve hot with rice or naan for a truly satisfying meal.
  3 teaspoon kasuri methi, 2 teaspoon cilantro