Baked lentil and tofu in sesame tomato sauce

Ingredients
For kofta
200g tofu
100g moong lentil
1 potato
1 chopped onion
10g ginger
3 cloves chopped garlic
1 chopped green chilly
¼ tsp cumin powder
few spring chopped coriander
1 lemon juice
salt to taste
For the gravy
100g sesame seeds
2 large sliced onion
1 kg tomato
50 mg cashew nuts
4 cloves chopped garlic
15g sliced ginger
½ tsp cumin seeds
1 tsp ginger garlic paste
¼ tsp turmeric powder
½ tsp chili powder
1 tsp coriander powder
¼ dried fenugreek powder
few springs chopped coriander leaves
Method
For kofta
Boil the potatoes and mash and keep. Boil the lentil in a less water and make into thick puree and keep. Mix altogether in a bowl and make in to the equal shaped dumplings in to the oven for 10 minutes.
For the gravy
Boil the onions, ginger, garlic tomato and cashew nuts and make in to puree and keep. Roast the sesame seeds and make a smooth paste and keep. Heat the kadai add cumin seeds allow to pop the cumin. Add ginger and garlic paste and sauté well till turn light brown colour, Add turmeric powder, chili powder, coriander powder and sauté well. Add tomato cashew paste and cook well.Add sesame paste and cook well, add fenugreek powder seasoned with salt. Arrange the baked dumplings and pour the sauce over, and garnished with coriander leaves.