Aloo Bukhara Kofta (Vegan Plum & Potato Dumplings in Creamy Gravy) with Besan Gatte ki Sabzi (Chickpea Flour Dumplings in Spicy Tomato Gravy)

Prepare Kofta: In a bowl, mash boiled potatoes and crumble firm tofu. Add cornflour, 0.5 tsp garam masala, and 0.5 tsp salt. Mix well and form into small, uniform balls.

Fry Kofta: Heat 200 ml oil in a deep pan over medium-high heat. Carefully deep fry the kofta balls until they are golden brown and crispy. Remove with a slotted spoon and set aside on a paper towel to drain excess oil.

Prepare Gravy Base (Blender): In a separate saucepan, heat 1 tbsp oil. Add roughly chopped onions, ginger, and garlic. Sauté until the onions turn translucent. Add chopped tomatoes and soaked cashew nuts. Cook for 5-7 minutes until softened. Let the mixture cool slightly, then transfer it to a blender. Add the soaked plums (including their soaking water) and 50 ml fresh water. Blend until you achieve a very smooth, fine paste.

Cook Gravy: In the same saucepan (or a clean one), heat another tablespoon of oil. Add cumin seeds, bay leaf, black cardamom, and green cardamoms. Sauté until the spices are fragrant.

Simmer Gravy: Pour the blended plum-cashew-tomato paste into the pan. Add turmeric powder, coriander powder, red chili powder, 0.25 tsp garam masala, and salt to taste. Cook the paste for 10-12 minutes, stirring occasionally, until the oil begins to separate from the mixture. Add the remaining 50 ml water and the vegan cream. Bring the gravy to a gentle simmer. If using, add sugar to balance the tanginess.

Combine and Serve: Gently add the fried kofta to the simmering gravy. Cook for an additional 2-3 minutes to allow the kofta to absorb the flavors. Garnish generously with fresh coriander leaves before serving hot.

Prepare Gatte Dough: In a mixing bowl, combine besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tsp coriander powder, carom seeds, baking soda, 1 tbsp oil, and 0.5 tsp salt. Gradually add water (approx. 60 ml) and knead into a firm, non-sticky dough. Cover and let it rest for 10 minutes.

Shape and Boil Gatte: Divide the dough into small, equal portions. Roll each portion into a cylindrical shape, about the thickness of a finger. Bring 700 ml of water to a rolling boil in a wide pot. Gently drop the prepared gatte into the boiling water. Cook for 10-12 minutes, or until they float to the surface and small specks appear on them. Remove the gatte with a slotted spoon, let them cool, then slice into 1-inch pieces.

Prepare Gravy: Heat 1 tbsp oil in a separate pan. Add 1 tsp cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn golden brown. Stir in the grated ginger and minced garlic, cooking for another minute until aromatic.

Cook Spices & Tomatoes: Add the tomato puree, 0.5 tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chili powder, and salt to taste. Cook this mixture, stirring occasionally, for about 8-10 minutes, until the oil separates from the gravy and the raw smell of tomatoes disappears.

Simmer Gravy & Add Gatte: Pour 150 ml of water into the gravy. If using, whisk in the vegan yogurt to add a creamy tang. Bring the gravy to a gentle simmer. Carefully add the sliced gatte pieces to the simmering gravy. Cook for 5-7 minutes, allowing the gatte to absorb the flavors. Stir in 0.5 tsp garam masala. Garnish with fresh coriander leaves before serving.