How to make Soya Kofta Curry -
Soya kofta cooked in a flavourful and rich gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : For Koftas (कोफते बनाने के लिए), Soya granules (सोया ग्रैन्यूल्ज़)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Dahiwale Babycorn and Mushroom Corn Aubergine Bake Mixed Vegetables With Five Spice Tempering Tariwala Chiwda
Soya Kofta Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Soya Kofta Curry Recipe
For Koftas
Soya granules ground to a fine powder ¾ cup
White bread slices soaked in water for 5 minutes and squeezed 4
Onion finely chopped 1 medium
Green chillies finely chopped 2
Raisins 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
ginger-green chillies crushed 2 teaspoons
Salt to taste
Oil for deep-frying
For gravy
Oil 4 tablespoons
Black cardamoms 4
Green cardamoms 20
Cinnamon 2 inch sticks
Onions sliced 4 medium
Ginger paste 1 tablespoon
Garlic paste 2 tablespoons
Cumin seeds 1 tablespoon
Cashewnuts ½ cup
Melon seeds (magaz) ½ cup
Tomato puree 1 cup
Yogurt whisked 1 cup
Coriander powder 2 tablespoons
Turmeric powder 1 tablespoon
Green chilli paste ¼ cup
Butter 4 tablespoons
Garam masala powder 1 tablespoon
Khoya/mawa ½ cup
Fresh cream 2 tablespoons
Dried fenugreek leaves (kasoori methi) ¼ teaspoon
Method
Step 1
To make koftas, mix together soya granule powder, bread slices, onion, green chillies, raisins, coriander leaves, crushed ginger-green chillies and salt in a bowl. Divide the mixture into eight equal portions and shape them into balls.
Step 2
Heat sufficient oil in a kadai and deep-fry the balls till golden brown and crisp. Drain on absorbent paper.
Step 3
To make gravy, heat oil in a non-stick pan. Add black cardamoms, green cardamoms and cinnamon and sauté till fragrant.
Step 4
Add onions and sauté till well browned. Add ginger paste and garlic paste and sauté for 1 minute.
Step 5
Add cumin seeds, cashewnuts and melon seeds and sauté for 1 minute.
Step 6
Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well.
Step 7
Add garam masala powder and khoya/mawa and mix well. Add 1½ cups water, stir and bring to a boil. Switch off heat and cool.
Step 8
Strain the mixture into a bowl and reserve it. Grind the residue.
Step 9
Transfer the ground residue into another bowl; add the strained liquid and mix.
Step 10
Transfer the gravy back into the non-stick pan and bring to a boil. Add 2cups water and fried koftas, mix lightly and cook for 2-3 minutes.
Step 11
Add cream and fenugreek leaves powder and mix well.
Step 12
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
