August 1, 2020

Contributed by Papiya Ghosal


For the kofta

  1. 4 big potatoes (boiled & mashed)
  2. 2 bread slices
  3. Salt to taste
  4. Coriander leaves
  5. 2 cut green chilli

For the stuffing

  1. Grated Tofu
  2. Crushed cashew + raisins

For the gravy

  1. 3 sliced onions
  2. 2 tomato ( puree)
  3. Ginger garlic paste
  4. Few whole garam masala ( bay leaf, green elaichi, 6 pepper corn, 1 stick dalchini)
  5. Some dry kasuri methi
  6. Red chilli powder
  7. Fresh cream



  1. Boil & mash the potatoes. Add all the dry ingredients. In case they are too mushy, add bread slices.
  2. Keep aside. Add cashews & raisins to the grated Tofu.
  3. Grease palm with oil. Make a flat round of the potato, like a small tikka. Place some tofu stuffing inside it & close it from all sides. Make 7-8 round balls & keep aside for deep frying.

Preparing the gravy

  1. Heat oil. Add the sliced onions & fry till golden brown. Close fire, keep aside. It has to be ground to a fine paste.
  2. In the same kadai, add oil. Add the whole garam masala. Add pureed tomatoes. Fry for some 5 mins, till oil separates. Add ginger- garlic paste. Fry for a few more minutes. Then add the onion paste.
  3. Add salt, turmeric powder, dry kasuri methi. Fry properly till oil separates.
  4. Close fire & add vegan cream
  5. Add the deep fried potato balls into the rich thick gravy , only when you are ready to serve.

Garnish with vegan cream & some cashews !!