Soya Kofta Curry Soya kofta cooked in a flavourful and rich gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Mar 2019 in Recipes Course New Update Main Ingredients For Koftas, Soya granules Cuisine Indian Course Main Course Vegetarian Prep Time 31-40 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Soya Kofta Curry For Koftas ¾ cup Soya granules ground to a fine powder 4 White bread slices soaked in water for 5 minutes and squeezed 1 medium Onion finely chopped 2 Green chillies finely chopped 1 tablespoon Raisins 2 tablespoons Fresh coriander leaves chopped 2 teaspoons ginger-green chillies crushed to taste Salt for deep-frying Oil For gravy 4 tablespoons Oil 4 Black cardamoms 20 Green cardamoms 2 inch sticks Cinnamon 4 medium Onions sliced 1 tablespoon Ginger paste 2 tablespoons Garlic paste 1 tablespoon Cumin seeds ½ cup Cashewnuts ½ cup Melon seeds (magaz) 1 cup Tomato puree 1 cup Yogurt whisked 2 tablespoons Coriander powder 1 tablespoon Turmeric powder ¼ cup Green chilli paste 4 tablespoons Butter 1 tablespoon Garam masala powder ½ cup Khoya/mawa 2 tablespoons Fresh cream ¼ teaspoon Dried fenugreek leaves (kasoori methi) Method To make koftas, mix together soya granule powder, bread slices, onion, green chillies, raisins, coriander leaves, crushed ginger-green chillies and salt in a bowl. Divide the mixture into eight equal portions and shape them into balls. Heat sufficient oil in a kadai and deep-fry the balls till golden brown and crisp. Drain on absorbent paper. To make gravy, heat oil in a non-stick pan. Add black cardamoms, green cardamoms and cinnamon and sauté till fragrant. Add onions and sauté till well browned. Add ginger paste and garlic paste and sauté for 1 minute. Add cumin seeds, cashewnuts and melon seeds and sauté for 1 minute. Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well. Add garam masala powder and khoya/mawa and mix well. Add 1½ cups water, stir and bring to a boil. Switch off heat and cool. Strain the mixture into a bowl and reserve it. Grind the residue. Transfer the ground residue into another bowl; add the strained liquid and mix. Transfer the gravy back into the non-stick pan and bring to a boil. Add 2cups water and fried koftas, mix lightly and cook for 2-3 minutes. Add cream and fenugreek leaves powder and mix well. Serve hot. #Black cardamoms #Butter #Cashewnuts #Cinnamon #Coriander powder #Cumin seeds #Dried fenugreek leaves (kasoori methi) #For gravy #Fresh coriander leaves #Fresh cream #Garam masala powder #Garlic paste #Ginger paste #Green cardamoms #Green chilli paste #Green chillies #Khoya/mawa #Melon seeds (magaz) #Oil #Onion #Onions #Raisins #Salt #Soya granules #Tomato puree #Turmeric powder #White bread slices #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article