How to make Soya Malai Kofta -
A rich tasty kofta curry made with tofu.
This recipe has featured on the show Khanakhazana.
Main Ingredients : For the Koftas, Firm beancurd (tofu) (कड़क टोफू)
Cuisine : Fusion
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mangodi Ki Sabzi Methi Urad Dal ki Subzi Potatoes In Uradmethi Vatana Ani Batata Ambat
Soya Malai Kofta Recipe Card
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.
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
For the 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 + to deep fry
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
Method
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.
Nutrition Info
Calories : 1135 Kcal
Carbohydrates : 110.5 gm
Protein : 33.1 gm
Fat : 61.7 gm
Other : Fiber- 19.6gm
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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 www.sanjeevkapoor.com 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.
