Crumble tofu. Boil, peel and mash potatoes.
Mix tofu, mashed potatoes and all the other ingredients listed under kofta.
Make balls of the mixture and deep fry carefully. Keep aside.
Heat 1 tbsp oil in a pan, add chopped onions, ginger paste and garlic paste.
Stir till the onions turn golden brown, remove from heat. Cool and grind into a paste.
Heat 1 tbsp oil in a pan, add onion paste, tomato puree, turmeric powder, red chilli powder and salt.
Add a little water if necessary to make a thick gravy.
Cook for five minutes while stirring occasionally.
Add coconut powder and garam masala.
Bring to boil, add koftas to the gravy just before removing from heat.
Serve hot with paranthas.