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| Main ingredients | Soya granules, Potatoes, Dried breadcrumbs, Cashewnuts, Raisins, Green cardamom powder, Garam masala powder, Fresh coriander leaves, Ghee, Cumin seeds, Onion paste, Ginger-garlic paste, Fresh tomato puree, Yogurt, Cashewnut-melon seed paste, Dried fenugreek leaves powder, Fresh cream |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 1-1.25 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- Kofta
- 1 cup soya granules, soaked for 1 hour and drained
- 3 medium potatoes, boiled, peeled and grated
- ¼ cup dried breadcrumbs
- Salt to taste
- 1 teaspoon ginger-green chilli paste
- ¼ cup fried onions
- ½ teaspoon cumin powder
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala powder
- Black pepper powder to taste
- 1 tablespoon chopped fresh coriander leaves
- Corn flour for coating
- Oil to deep-fry + to grease
- Stuffing
- ¼ cup finely chopped cashewnuts
- 2-3 tablespoons finely chopped raisins
- 1 teaspoon chopped ginger
- A pinch of green cardamom powder
- 1 teaspoon sugar
- A pinch of salt
- A pinch of garam masala powder
- ¼ teaspoon cumin powder
- 2 tablespoons chopped fresh coriander leaves
- Curry
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 inch cinnamon
- 8-10 black peppercorns
- 5-6 cloves
- 1 cup onion paste
- 1½ tablespoons ginger-garlic paste
- 2 cups fresh tomato puree
- ½ cup yogurt
- ½ teaspoon turmeric power
- 1 teaspoon red chilli powder
- Sat to taste
- 2 teaspoons sugar
- 2-3 chopped green chillies
- Black pepper powder to taste
- 2 tablespoons cashewnuts-melon seeds paste
- ½ teaspoon garam masala powder
- 1 teaspoon dried fenugreek leaves (kasuri methi) powder
- A large pinch of green cardamom powder
- ¼ cup fresh cream + for garnish
- Fresh coriander sprig for garnish
Method
- Take soya granules in a large bowl, add potatoes, breadcrumbs, salt, ginger-green chilli paste, fried onions, cumin powder, red chilli powder, garam masala and black pepper powder and mix till well combined. Add coriander leaves and mix.
- To make the stuffing, take cashewnuts in bowl, add raisins, ginger, green cardamom powder, sugar, salt, garam masala powder, cumin powder and fresh coriander leaves and mix till well combined.
- Grease your palms, divide the soya mixture into small equal portions. Make a cavity in each portion, place a portion of the stuffing in it, bring the edges to the center and seal. Further roll into a ball to form a kofta.
- Coat each kofta in corn flour and dust off the excess.
- Heat sufficient oil in a kadai, slide the koftas into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper and set aside.
- To make the curry, heat ghee in a pan, add cumin seeds, bay leaves, cinnamon, black peppercorns and cloves, mix and sauté till fragrant. Add onion paste, mix and saute till golden. Add ginger-garlic paste, mix and continue saute for 1-2 minutes.
- Add tomato puree and mix well, continue to saute till fat separates.
- Reduce heat to low add yogurt, mix and cook till the fat separates.
- Add turmeric powder, red chilli powder, salt, sugar, green chillies and black pepper powder and mix well.
- Add cashewnut-melon seeds paste, mix well and saute for 1 minute.
- Add 1½ cups water and mix well. Continue to cook for 2 minutes.
- Add garam masala powder, dried fenugreek leaves powder and green cardamom powder and mix well. Add fresh cream and mix till well combined.
- Transfer the gravy into a serving bowl, arrange the fried koftas over it, garnish with fresh cream and coriander sprig and serve hot.
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