Bengali Jackfruit Kofta
[Vegan, Gluten-Free]

To Make the Kofta:

1. Pressure cook jackfruit and potato until tender, about 3-4 whistles. Let the pressure come down, then drain the excess water from the vegetables and mash them well with a potato masher or simple blend it in the blender.
2. Heat 2 teaspoons oil in a non-stick pan, add the finely chopped onion, green chili and cook until the onion turns lightly browned around the edges. Next, add the ginger-garlic paste, red chili powder and cook for 1 minute.
3. Add the mashed potato-jackfruit mixture and season with salt and garam masala. Cook for 5-7 minutes until the mixture becomes dry and starts to pull away from the pan. Taste and adjust the seasonings. Turn off the heat and let the mixture cool.
4. Once cool, divide the mixture into equal size balls. Heat oil in a pan and deep-fry the koftas on medium heat until nicely browned all over. Remove onto a paper towel lined plate and set aside.

Make the Gravy:

1. Heat 2 teaspoons oil in a pan, add the onion and cook until lightly browned around the edges. Take off the heat and let cool, then grind to a paste. Heat 2tbsp oil in a pan. Add the bay leaf, cardamom, grated ginger and cook until fragrant, about 30 seconds to a minute.
2. Add the onion paste and cook for 2-3 minutes. Next add the tomato purée, tomato paste, and cashew (or almond) butter. Cook until the oil starts to separate around the edges, about 4-5 minutes. Add the red chili powder, coriander powder, cumin powder, and turmeric cook for a minute.
3. Next, add enough water to get to desired consistency and let the gravy come to a boil. Season with salt and sugar (if using). Finally, add the cashew cream and cook for 1-2 minutes.

To Serve:

1. Place the gravy in a serving bowl and add the koftas to it. Serve with roti or rice.