How to make Soya Malai Kofta Recipe - A rich tasty kofta curry made with tofu

This recipe has featured on the show Khanakhazana.

Main Ingredients : For koftas (कोफते बनाने के लिए), Firm beancurd (tofu) (कड़क टोफू)

Cuisine : Other

Course : Main Course_Veg

Soya Malai Kofta

For more recipes related to Soya Malai Kofta checkout Shaam Savera . You can also find more Main Course_Veg recipes like Parangikai Pulikai, Shalgam Adraki Gobhi, Mughlai Jackfruit, Green Vegetable Stir Fry. Or try out these recipes from Other Cuisine like Beetroot Til Ki Sabzi, Buz Vangun, Carrot, Sweet potato and Lentil Soup, Mackerel Fish Cutlets.

Soya Malai Kofta Recipe Card

Soya Malai Kofta

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Soya Malai Kofta

  • For koftas

  • Firm beancurd (tofu) grated 1/2 cup

  • Split Bengal gram (chana dal) 1/4 cup

  • Potatoes boiled and mashed 2 medium

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Cumin powder 1/4 teaspoon

  • Coriander powder 1 1/2 teaspoons

  • Cornflour/ corn starch 4-5 tablespoons

  • Oil 2 tablespoons

  • For gravy

  • Onion paste 1/2 cup

  • Garlic paste 2 teaspoons

  • Ginger paste 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cashewnut paste 2 tablespoons

  • Tomatoes pureed 2 medium

  • Cream 1/4 cup

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Soak the chana dal for two hours. Take one and a half cups of water in a deep pan. Add chana dal and bring to a boil. Cook until the dal is tender and all the water has been absorbed. Grind it to a smooth mixture. Take beancurd in a bowl, add potatoes, ground dal, salt, half teaspoon red chilli powder, quarter teaspoon garam masala powder, cumin powder, half teaspoon coriander powder and mix well.

Step 2

Add cornflour, mix well and shape the mixture into lemon sized balls. Heat sufficient oil in a kadai and deep-fry the koftas until golden brown. Drain on absorbent paper. For the gravy, heat two tablespoons oil in a pan, add onion paste and sauté until golden brown. Add garlic paste, ginger paste, turmeric powder, remaining coriander powder and remaining red chilli powder and sauté for two minutes. Add cashewnut paste and cook for two to three minutes. Add tomato puree and continue to cook till oil surfaces. Add two cups of water and cook for further ten minutes or bring it to a boil. Add salt and the remaining garam masala powder and mix. Add cream and coriander leaves and let the gravy simmer for three to four minutes.

Step 3

Pour the gravy over the koftas and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.