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Soya Kofta Curry

Soya kofta cooked in a flavourful and rich gravy. This is a Sanjeev Kapoor exclusive recipe.

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Soya Kofta Curry
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
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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

  1. 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.
  2. Heat sufficient oil in a kadai and deep-fry the balls till golden brown and crisp. Drain on absorbent paper.
  3. To make gravy, heat oil in a non-stick pan. Add black cardamoms, green cardamoms and cinnamon and sauté till fragrant.
  4. Add onions and sauté till well browned. Add ginger paste and garlic paste and sauté for 1 minute.
  5. Add cumin seeds, cashewnuts and melon seeds and sauté for 1 minute.
  6. Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well.
  7. 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.
  8. Strain the mixture into a bowl and reserve it. Grind the residue.
  9. Transfer the ground residue into another bowl; add the strained liquid and mix.
  10. 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.
  11. Add cream and fenugreek leaves powder and mix well.
  12. Serve hot.
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