Soya Kofta Curry


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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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Soya Kofta Curry recipe - How to make Soya Kofta Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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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

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Soya Kofta Curry
 on 26 May 16 09:29 AM

Love this recipe.
Soya Kofta Curry
 on 27 Apr 16 05:44 PM

Lovely recipe. The mint flavour in the curry is just awesome adds the ''x'' factor to the dish
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Tarla Dalal    That''s great to know.. you have liked the recipe.. Do keep trying more recipes and keep giving your thoughts..
28 Apr 16 08:50 AM
Soya Kofta Curry
 on 03 Apr 16 11:27 PM

I tried this recipe of soya kofta curry today along with the corn spinach pulav. And to my surprise both dishes came out so well. My family n guests loved it. Thanks Tarla aunty for this wonderful recipe ??
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Tarla Dalal    Hi Prajakta , we are delighted you loved the Soya Kofta Curry recipe. Please keep posting your thoughts and feedback. Happy Cooking.
04 Apr 16 11:26 AM
Soya Kofta Curry
 on 08 Jul 14 12:24 PM

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.
Soya Kofta Curry
 on 16 Feb 13 10:28 AM