Soya Kofta Curry

Soya kofta cooked in a flavourful and rich gravy made with whole Indian spices and the base of the gravy is onion- tomatoes. 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


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 chopped fresh coriander leaves 
  • 2 teaspoons crushed ginger-green chillies 
  • Salt to taste
  • Oil for deep-frying

For gravy

  • 4 tablespoons oil
  • 4 black cardamoms
  • 20 green cardamoms
  • 2 inch cinnamon sticks 
  • 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)


  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.