Place the tofu, cashews, potatoes, cornstarch, minced chili peppers, ginger and salt in a bowl and knead until the dough holds together. The dough will be soft but it will hold together. Form 16 smooth balls with the dough. If you're stuffing raisins into the kofta dumplings, flatten the dough first in your palm a little, place two raisins in the middle, then shape into a ball.

Heat oil in a small wok or saucepan, until a small piece of the kofta dough added to the oil sizzles immediately and rises to the top. Deep fry the kofta balls in batches on a medium flame until they are deep golden on the outside.

Place the kofta balls in a large serving bowl.

Heat oil in a Dutch oven or large saucepan. Add the cardamom, cloves and cinnamon

Add the onions and saute until the onions are soft and just beginning to turn color.

Add the ginger and garlic, saute for no more than 30 seconds, then add in the turmeric, cayenne and coriander powders. Stir to mix.

Add the tomatoes and cook until the tomatoes are pulpy and broken down, then add in the cashew nuts, pumpkin seeds and kasoori methi and mix well. Turn off the heat.

Remove the entire mixture to the blender, add two cups of cold water and process to a really smooth paste. You can strain the sauce at this point for a really smooth texture or use as is.

Add the sauce back to the pan and bring it back to a boil over low heat. If it's too thick to your liking, dilute with more water. Mix in the garam masala and add salt. Stir in the sugar if using, and turn off the heat.

Pour the hot sauce over the kofta balls, and serve immediately.