Malai kofta is a traditional North Indian dish, akin to potato dumplings in creamy tomato-based sauce. Coconut milk is not traditional here, but I love the subtle sweetness it imparts. If you’re preparing this rich vegan entrée in advance, complete the recipe through straining the sauce. Then reserve the patties and sauce
separately. Simmer the patties in the sauce right before serving (if you refrigerate and reheat the patties in the sauce, they can break down and the sauce can form a skin and over-thicken). Serve over rice, and garnish with chopped fresh cilantro leaves.

SERVES 4

INGREDIENTS

• 2 small-medium starchy potatoes, such as Idaho or russet
• 3 1/2 ounces plain firm tofu, drained
• 1/2 cup plus 1 tablespoon almond flour, divided
• 3 tablespoons plus 2 teaspoons safflower oil, divided
• 1 teaspoon garam masala, divided
• 1/2 teaspoon kosher salt, divided
• 1/8 teaspoon ground cayenne pepper
• 3 tablespoons golden raisins or finely chopped dried apricots
• 1 medium red onion, coarsely chopped (1 heaping cup)
• 1-inch piece of fresh ginger, coarsely chopped (2 tablespoons)
• 1 large garlic clove, peeled and coarsely chopped (1 tablespoon)
• 2 tablespoons plain unsweetened cashew butter
• 1 tablespoon tomato paste
• 1 1/2 cups canned light coconut milk, well shaken
• 1 1/4 cups jarred or canned pureed strained tomato (passata)
• 1 tablespoon fresh, strained lime juice
• 1 tablespoon agave nectar
• Optional for garnish: finely chopped fresh cilantro leaves

PREPARATION

1. Poke the potatoes all over with a fork, and microwave until very tender, about 18 minutes. Let cool slightly until no longer too hot to handle, then scoop out the flesh (save the skin for another use).
2. Measure out 1 3/4 cups of the cooked flesh and add to a food processor. Add the tofu, 3 tablespoons of the almond flour, 1 tablespoon of the oil, 1/2 teaspoon of the garam masala, 1/4 teaspoon of the salt, and the cayenne.
3. Process until the mixture comes together to form a solid mass, about 20 seconds (it will be extremely sticky and stretchy, akin to a dough).
4. Sprinkle the remaining 6 tablespoons of almond flour onto a dry surface, such as a clean cutting board. Transfer the potato-tofu ball to the board.
5. Gently knead a few times, working in the remaining almond flour (if the dough is still very sticky, add more almond flour, a tablespoon at a time).
6. Shape into 8 evenly sized patties, and stuff the center of each with raisins (you will use a generous teaspoon per patty).
7. Brush a 10-inch nonstick skillet with 2 tablespoons of the oil, and heat over medium-high. When hot, add 4 of the patties, and cook until both sides are golden brown, turning over halfway through, about 6 minutes total. Repeat with the remaining 4 patties. (You will not need more oil and might find that the second batch browns in less time, about 4 minutes total. If you have a large burner and use a 12-inch skillet, you can cook all of the patties in one batch.) Set aside on a plate.
8. Heat the remaining 2 teaspoons oil in a medium skillet with at least 2-inch-high sides over medium heat. When warm, add the onion, ginger, garlic, the remaining 1/2 teaspoon garam masala, and the remaining 1/4 teaspoon salt.
9. Sauté until the onion has softened, about 5 minutes.
10. Add the cashew butter and tomato paste, and cook for about 3 minutes, stirring occasionally.
11. Add the coconut milk, pureed tomatoes, lime juice, and agave nectar, and bring to a boil over medium-high heat. Boil until thick enough to just