In a large heavy-bottomed pot, heat oil and add whole cumin seeds to the oil.

Once they start spluttering and changing color, add the onion, and green chilies and cook until the onions turn soft.

Then add the minced ginger and garlic and cook for a few minutes.

Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.

Then, add the canned tomatoes and their juices, and cashews, salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.

Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn't build up in the blender. Alternatively, you can use an immersion blender. Pour the creamy mixture back into the pot and add the plant-based cream, reserving a few tbsp to serve at the end, the garam masala, and the crushed methi leaves. Mix together and cover the pot and set aside until the kofta potato-tofu balls are ready.

In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.

Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together. If it is very sticky or too wet and falling apart, you can add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls.

Roll these over cornstarch, gently coating it with the cornstarch. This helps hold the kofta balls it’s shape when frying in oil.

Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate

When ready to serve, add the kofta balls to the tomato cashew sauce (only use what you will eat in one sitting, as the kofta gets soggy once in the sauce), then pour the reserved cream over top of the kofta. Garnish with coriander/cilantro. Enjoy with roti and/or basmati rice.