Soya Kofta Curry


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Soya Kofta Curry, 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 and enhanced with mint leaves.

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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.

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Makes 4 servings
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Ingredients

Method
For the soya koftas

  1. Soak the soya granules in enough hot water, cover with a lid and keep aside for 5 minutes.
  2. Drain and squeeze out all the water from the granules. Keep aside.
  3. Combine all the ingredients in a deep bowl, mix well and knead into a soft dough without using any water.
  4. Divide the dough into 12 equal portions.
  5. 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.

For the gravy

  1. 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.
  2. Add the ginger and garlic, mix well and sauté on a medium flame for a few seconds.
  3. 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.
  4. 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.
  5. Allow the mixture to cool completely and blend in a mixer to a smooth paste.
  6. 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.

How to proceed

  1. 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.
  2. Serve immediately garnished with mint leaves.
  3. Handy tip:
  4. If the kofta mixture seems soft, add more besan to adjust the consistency.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
2 reviews received for Soya Kofta Curry
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
loves cookingJuly 08, 2014

Soya granules have a distinct taste that i generally don't like but in these koftas that taste has magically vanished. The gravy is delicious and the taste of mint adds a unique freshness to the otherwise traditional punjabi gravy. Since there is soya in the koftas it also up's the protein quotient of the dish.

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Reviewed February 16, 2013by Cooking enthusiast

   


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Reviewed July 08, 2014by loves cooking

Soya granules have a distinct taste that i generally don't like but in these koftas that taste has magically vanished. The gravy is delicious and the taste of mint adds a unique freshness to the otherwise traditional punjabi gravy. Since there is soya in the koftas it also up's the protein quotient of the dish.

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