Malai Kofta (Indian dumplings)

 Source: https://www.veganricha.com/vegan-malai-kofta-recipe/#wprm-recipe-container-32877

Ingredients

For the kofta balls:

• 1/4 cup hemp hearts
• 1 cup grated/shredded potato, raw 
• 2 cloves garlic
• 15 oz can chickpeas or 1.5 cups cooked
• 3/4 tsp salt 
• 1 tsp garam masala
• 1/2 tsp ground cumin 
• 1/4 to 1/2 tsp cayenne
• 3 Tbsp flour 
• 1 Tbsp cornstarch or other starch
• 1 TB nutritional yeast
• a generous pinch of baking soda

For the gravy - Makes 1.5 cups sauce

• 2 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 bay leaf
• 8 cloves garlic coarsely chopped
• 1 cup chopped red onion
• 1/2 tsp ginger
• 1/2 teaspoon turmeric
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon Garam Masala
• 1 1/2 cups chopped tomato, fresh or canned
• 1/4 cup raw cashews, soaked
• 1/2 to 1 teaspoon salt
• 1/2 cup unsweetened non dairy milk divided
• 1 1/2 teaspoons dried fenugreek leaves (optional)
• 1/2 teaspoon sugar
• Cashew cream or coconut cream for garnish

Instructions

• Kofta: Add hemp hearts & potato to food processor, and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste. 
• The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist.
• Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a generously oiled baking sheet. Bake at 425 F for 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides.
• Gravy: Heat the oil in a large skillet over medium heat.  Add the garlic & onion and cook until slightly golden on some edges, 2 minutes. 
• Add the tomato, soaked cashews, 1/4 cup milk and spices and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
• Blend the mixture with 1/4 cup milk, half the fenugreek leaves and sugar until smooth. Fold in the remaining fenugreek leaves. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)
• Add gravy to large skillet. Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice.

  To store: store the balls and sauce Separately until ready to serve.