– 2 C of russet potato, unpeeled and chopped – 1/2 C of carrot, chopped – 1/2 C of peas, frozen – 2 Tbsp of toasted cashews, finely chopped – 1/4 C of fresh cilantro, chopped – 1/2 tsp of salt, or to taste – 1/4 tsp of turmeric – 1/4 tsp of black pepper – 1/4 tsp of ground cumin – 1/2 C of chickpea flour
– 1 tsp of whole cumin seeds – 1 tsp of ginger, peeled and finely chopped – 1 C of yellow onion, diced finely – 1 tsp of serrano chili, finely chopped (or pinch of cayenne) – 1 C of tomatoes, chopped or pureed – 2 Tbsp of cashews, toasted and ground (coffee grinder works well) – 1 C of canned coconut milk – 1 C of water, or as needed – 1/4 tsp of garam masala (leave out if you don't have it, or put pinch cinnamon) – 1/4 tsp of turmeric – 1/4 tsp of coriander, ground – 1/4 tsp of salt, or to taste – 1/4 tsp of black pepper – 1/4 C of fresh cilantro, chopped
Transfer mixture to a blender (or food processor) and carefully blend until smooth. Return to pan and add remaining ingredients, saving water for the end and adding as much as you need to make a nice gravy consistency (it will continue to thicken as it cooks). Combine ingredients and stir well, let it bubble gently over low heat while you prepare koftas. If too watery, you can add additional cashew powder to thicken it.