Vegan Aloo Kofta Curry with Cashew Cream Sauce

Ingredients

• 4 medium Potatoes
• 2 tablespoons Cornstarch
• 1 tablespoon Ginger
• 1 Green Chilies
• 2 tablespoons Cilantro
• 1/2 teaspoon Salt
• 2 cups Oil for Frying
• 1 cup Cashews
• 1 medium Onion
• 2 medium Tomatoes
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1 cup Water

Instructions

1. 1Peel and boil the 4 medium Potatoes until fork-tender, about 15-20 minutes. Drain them well and mash them thoroughly in a large bowl. Add the 2 tablespoons Cornstarch, 1 tablespoon Ginger (grated), 1 Green Chili (minced), and 1/2 teaspoon Salt to the mashed potatoes. Mix everything together until well combined, then shape the mixture into small balls, about 1-inch in diameter, to form the kofta.
2. 2Pour the 2 cups Oil for Frying into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully add the kofta to the hot oil, frying them in batches if necessary to avoid overcrowding the pot. Fry for 5-7 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the fried kofta from the oil and place them on a plate lined with paper towels to drain.
3. 3While the kofta are frying or draining, prepare the sauce. Place the 1 cup Cashews in a heatproof bowl and cover them with boiling water. Let them soak for at least 15 minutes, then drain the cashews.
4. 4Finely chop the 1 medium Onion. Finely chop the 2 medium Tomatoes. Heat 2 tablespoons of the reserved oil from frying the kofta (or use fresh oil if preferred) in a large skillet over medium heat (300°F/150°C). Add the chopped onion and cook, stirring occasionally, until it is golden brown, about 8-10 minutes. Add the chopped tomatoes and 1 tablespoon Ginger-Garlic Paste to the skillet. Cook, stirring, until the tomatoes have softened, about 5 minutes.
5. 5Stir in the 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Red Chili Powder, 1/2 teaspoon Garam Masala, 1/2 teaspoon Cumin Powder, and 1/2 teaspoon Coriander Powder. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Transfer the drained cashews to a blender. Add the 1 cup Water and blend until the mixture is completely smooth and creamy. Pour this cashew cream into the skillet with the onion and tomato mixture. Bring the sauce to a gentle simmer over medium-low heat (250°F/120°C) and cook for 5 minutes, stirring occasionally.
7. 7Add the 2 tablespoons Cilantro (chopped) to the sauce and stir. Gently place the fried kofta into the simmering sauce. Cover the skillet and let the kofta simmer in the sauce for another 5 minutes, allowing them to absorb the flavors.
8. 8Serve the Vegan Aloo Kofta Curry hot, accompanied by rice or naan.

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