Make the kofta:
Heat the oil in a skillet or a kadhai (a small, Indian-style wok).
Mix all the ingredients together and shape into 3/4-inch balls.
Deep fry, a few at a time, until each kofta turns golden-brown. Remove to a dish lined with paper towels and drain. Set aside.
Make the curry:
Heat the oil in a skillet.
Add the onions and saute until golden-brown.
Add the coriander, cumin, chilli and turmeric powders.
Immediately add the ginger and garlic and saute for a few seconds.
Add the cashewnut paste and cook, sauteing, for a couple of minutes.
Now add the tomato puree and cook, stirring often, until the oil surfaces.
Add 2 cups of water or vegetable stock, bring to a boil, then simmer until you have a fairly thick gravy, about 10 to 15 minutes.
Add the salt and garam masala. Stir everything well, then add the soy creamer and stir in. Turn off the heat.
Pour the curry over the kofta balls and garnish with the coriander.
Serve hot, preferably with delicious