Ingredients:-

• 2 zucchinis
• 4-5 tomatoes
• 2 large onion
• about 10 cloves of garlic
• 1 inch piece of ginger
• 1/2 cup of cashewnuts
• 1/2 cup of pumpkin seeds
• 2 small potatoes
• 1 small slab of firm tofu
• Chickpea or kalachanna flour
• 2 tsp kitchen king masala
• 3 tsp amchur powder
• 3 tsp garam masala
• 2 tsp corainder powder
• 1 tbsp date sugar
• Chilli powder according to preference
• Salt according to taste
• 1 tsp kasuri methi – crushed
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick

Process:-

• Grate the zucchini and set it aside in a mixing bowl
• Add cooked potatoes, tofu, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp amchur powder, salt, chili powder, turmeric. Mash everything and keep adding chickpea flour till you get a soft dough
• Prepare koftas and air fry at 325F for about 5-7 mins on each side. Flip and cook on the other side for another 5-7 mins. Set aside the koftas
• For the gravy sauté onion, tomatoes, ginger, garlic for about 4-5 mins. Then add the nuts and seeds and sauté for another 3-4 mins. Blend this with water.
• In a flat bottom frying pan – dry roast cumin seeds, bay leaf, cinnamon stick.
• Then add the puree and the rest of the leftover masalas, add additional water if required and simmer for almost 10-15 mins
• At the end add the koftas and crushed kasuri methi.
• Garnish with chopped cilantro leaves.