Malai Kofta

Preparation

For the kofta balls:

1. Mix the ingredients: In a large bowl, gently combine the grated potatoes and grated tofu using a fork or spoon. Add all the remaining kofta ingredients and mix until well combined.
2. Prepare your surface: Lightly dust a clean plate or countertop with cornstarch. Rub a little cornstarch on your palms and fingers to prevent sticking.
3. Shape the balls: Take a small amount of the potato-tofu mixture and form it into a ball. Press a hole into the center with your finger. Place a few chopped nuts or dried fruits inside, then close the hole and reshape the ball into an oval or cylindrical shape.
4. Fry until golden: Heat oil in a deep pan over medium-high heat. Once hot, deep fry the kofta balls in batches until golden brown. Remove them and drain on paper towels. Set aside.

For the malai sauce:

1. Cook the aromatics: In a pan over medium heat, dry sauté the ginger powder and garlic powder for about 30 seconds, just until fragrant. You can add a small amount of oil if preferred.
2. Add spice and cream: Stir in the green chili paste (if using), then add the cashew cream. 
3. Season the sauce: Add salt, cardamom powder, and ground black pepper (if using). Stir well. Optionally, add a little sugar.
4. Simmer gently: Let the sauce simmer on low heat for a few minutes, stirring occasionally. Add a splash of water only if it becomes too thick.

Assemble and serve:

1. Add the koftas to the sauce: While the sauce is gently simmering, carefully add the fried kofta balls. Stir very gently to avoid breaking them.
2. Simmer briefly: Add a small splash of water if needed to maintain a gentle simmer. Let the koftas cook in the sauce for 1 minute, then turn off the heat.
3. Serve: Serve hot with roti, naan, or rice.