Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce)

For the kofta balls:

• 1/4 cup shelled hemp seeds or pumpkin seeds or almond flour or chopped cashews (cashews and almonds are the most neutral flavor)
• 1 cup heaping cup cubed potato or 1 cup grated/shredded potato, raw (1 medium potato)
• 2 cloves garlic
• 15 oz can chickpeas or 1.5 cups cooked
• 1/2 to 3/4 tsp salt depends on if using salted or unsalted chickpeas, I used 3/4 tsp
• 1 tsp garam masala
• 1/2 tsp ground cumin preferably roasted or use Dry toasted whole cumin seeds
• 1/4 to 1/2 tsp cayenne/indian red chili powder
• 3 Tbsp oat flour or regular flour Or other flour of choice
• 1 Tbsp cornstarch or other starch
• a generous pinch of baking soda

For the gravy - Makes 1.5 cups sauce

• 2 teaspoons safflower or other neutral oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 bay leaf
• 8 cloves garlic coarsely chopped
• 1 cup chopped red onion
• 1 inch knob of ginger, chopped
• 1/2 teaspoon Turmeric
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon garam masala
• 1 1/2 cups chopped tomato fresh or canned
• 1/4 cup raw cashews, See note for nut free
• 1/2 to 1 teaspoon salt
• 1/2 cup water or unsweetened almond or other non dairy milk divided
• 1 1/2 teaspoons dried fenugreek leaves
• 1/2 teaspoon sugar
• Cashew cream or coconut cream for garnish