In a large heavy bottomed pot add the onions, tomatoes, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt.

Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.

Transfer the onion and tomato mixture to a blender and blend until smooth, making sure it's cool down or vent it properly so hot air doesn't build up in the blender.

Pour the creamy mixture back into the pot and add the coconut milk, reserving little back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside until the kofta are ready.

In a large mixing bowl, mash the tofu by squeezing it until it becomes creamy and no chunks remain. The texture required of ricotta. Or you can blend it in food processor until smooth.

It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch.

To fry the kofta: Heat oil in a heavy bottomed pan over medium-low heat. Test the oil temperature with a small piece of the kofta mixture: the oil should bubble around it and the kofta should float to the surface quickly after being dropped in.

When the kofta are cooked, transfer to a paper towel lined plate with a wire strainer.

When ready to serve, pour the gravy /sauce over the kofta (only use the amount you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice.