Soya Kofta Curry

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

1. 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. 
2. 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.
3. 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.
4. Coat each kofta in corn flour and dust off the excess. 
5. 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.
6. 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. 
7. Add tomato puree and mix well, continue to saute till fat separates.
8. Reduce heat to low add yogurt, mix and cook till the fat separates.
9. Add turmeric powder, red chilli powder, salt, sugar, green chillies and black pepper powder and mix well. 
10. Add cashewnut-melon seeds paste, mix well and saute for 1 minute.
11. Add 1½ cups water and mix well. Continue to cook for 2 minutes.
12. Add garam masala powder, dried fenugreek leaves powder and green cardamom powder and mix well. Add fresh cream and mix till well combined. 
13. Transfer the gravy into a serving bowl, arrange the fried koftas over it, garnish with fresh cream and coriander sprig and serve hot.