Vegan Kofta Curry

Making the Koftas:

1. In a mixing bowl, combine the boiled and mashed potatoes with the grated or finely chopped mixed vegetables.
2. Add the bread crumbs, chickpea flour (besan), garam masala, cumin powder, coriander powder, red chili powder, and salt.
3. Mix everything thoroughly until it forms a uniform mixture.
4. Shape the mixture into small, round kofta balls and set them aside.

Frying the Koftas:

1. Heat oil in a deep pan over medium-high heat.
2. Carefully add the koftas to the hot oil in batches and fry until they are golden brown and crispy.
3. Remove the fried koftas and place them on a paper towel-lined plate to remove excess oil.

Making the Curry:

1. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
2. Add the finely chopped onion and sauté for 3-4 minutes until they turn translucent.
3. Stir in the minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
4. Add the tomato puree and tomato sauce to the pan. Cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
5. Mix in the ground turmeric, ground cumin, ground coriander, red chili powder, garam masala, and salt. Cook for 2-3 minutes to toast the spices.
6. Pour in the coconut milk (or plant-based milk of your choice) and stir well to combine.
7. Gently add the fried koftas to the curry and simmer for 5-7 minutes, allowing the koftas to absorb the flavors of the curry.