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

This recipe has featured on the show Khanakhazana.

Main Ingredients : Firm Beancurd, Split Bengal Gram

Cuisine : Fusion

Course : Main Course Vegetarian

Soya Malai Kofta Recipe Card

Soya Malai Kofta

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Main Course Vegetarian recipes like Aloo aur Gobhi ka Bharta, Yam Curry, Masaledar Shalgam, Palak Paneer and Rice Casserole.

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya Malai Kofta Recipe

  • Firm Beancurd

  • Split Bengal Gram 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.