Cover the 1 cup cashews with boiling water for 15 minutes, or while you prepare the other ingredients.

Make the Gravy. Add the cinnamon sticks to a mortar and pestle, spice grinder, or coffee grinder and break up into small pieces. Then add the green cardamom pods, cloves, and cumin seeds and break up a bit more. You don’t need to fully grind them, just a little to start releasing their oils.

Heat the coconut oil or oil of choice in a large pan over medium high heat. Once melted and hot, add the Whole Spices. Sauté for 45-60 seconds or until very fragrant, tossing frequently to prevent burning.

Add the onions and sauté until they start to turn brown, about 4-5 minutes. Add the garlic, ginger, green chilies (if using), and cook for 1 minute, tossing frequently. Add the Ground Spices and stir frequently for 30 seconds.

Add the tomatoes and their juices and cook until broken down and softened, 2-3 minutes. Then add the soaked cashews and salt. Cover the pot and bring to a simmer over medium or medium-low heat. Simmer for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated.

Transfer the mixture to a high-powered blender, and add the lemon juice and plant-based milk. Remove the center cap from the blender lid (to vent steam), but cover the hole with a kitchen towel. Blend until the gravy is completely smooth and very creamy. If it’s too thick for your liking, add more plant-based milk or water.

Transfer the gravy back to the pan and heat over low. Using your fingers, crush the kasoori methi (fenugreek leaves) into the gravy, and add add 1/2 teaspoon garam masala. Stir to combine. Then, stir in the chopped cilantro.

Make the kofta. Add the grated tofu and potatoes to a large bowl. Add the ground cashew powder, cornstarch (or tapioca or arrowroot), minced ginger, cilantro, red chili powder, garam masala, and salt. Knead with your hands until the dough holds together.

Roll the dough into 18 uniform-sized balls, about 40-50 grams per ball. Oil your hands as needed while rolling to prevent sticking.

Using a spider, slide in one kofta into the hot oil. Wait to see that the kofta holds together, and then gently slide the other kofta in, one by one. Do not overcrowd and fry them in several batches. Toss the kofta around occasionally to prevent them from sticking to one another, and until they are crisp and deeply golden brown, about 5-8 minutes. Drain on a paper towel-lined surface and continue frying the remaining kofta.

To serve the malai kofta: Heat the Gravy in its pan to warm up (if not already warm). Add the Kofta and spoon the Gravy over the Kofta. Garnish with additional cilantro and serve with indian bread or white rice. Be sure to add only as many kofta to the gravy as you plan to eat, as leftover kofta will become soggy in the gravy. For leftovers, store the kofta and gravy separately.