Soya Kofta Curry
by Tarla Dalal
Added to 93 cookbooks
This recipe has been viewed 53531 times
Protein-rich soya granules make a very versatile ingredient, which is liked by young and old alike. It fits well into a lot of dishes, from upmas to subzis. Here is a strikingly flavourful preparation of soya granules and mashed potatoes made into mint-flavoured koftas, which are dunked in a tomato-based gravy that is uniquely flavoured with fennel seeds powder, made creamier by adding milk, and enhanced with mint leaves.
- Soak the soya granules in enough hot water, cover with a lid and keep aside for 5 minutes.
- Drain and squeeze out all the water from the granules. Keep aside.
- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough without using any water.
- Divide the dough into 12 equal portions.
- Heat the oil in a kadhai and deep-fry the koftas a few at a time, till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn golden brown.
- Add the ginger and garlic, mix well and sauté on a medium flame for a few seconds.
- Add the tomato pulp, fennel powder, turmeric powder, coriander-cumin seed powder and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes or till the oil separates from the gravy, while stirring occasionally.
- Add the mint and milk, mix well and cook on a medium flame for 2 to 3 minutes or till the mixture comes to a boil, while stirring occasionally.
- Allow the mixture to cool completely and blend in a mixer to a smooth paste.
- Pour the prepared paste back into the pan, add the garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve immediately garnished with mint leaves.
- Handy tip:
- If the kofta mixture seems soft, add more besan to adjust the consistency.
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