Soya Kofta Curry | सोयाबीन कोफ्ता करी | Restaurant Style Recipe | Sanjeev Kapoor Khazana

From among so many delicious kofta curries, this one is an interesting one. Koftas just as soft and the creamy gravy perfectly balances the tastes.

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 tsp ginger-green chilli paste
¼ cup fried onions
½ tsp cumin powder
½ tsp red chilli powder
¼ tsp garam masala power
Black pepper powder to taste
1 tbsp chopped fresh coriander
Corn flour for coating
Stuffing
¼ cup finely chopped cashew nuts
2-3 tbsps finely chopped raisins
1 tsp chopped ginger
A pinch of green cardamom powder
1 tsp sugar
A pinch of salt
A pinch of garam masala powder
¼ tsp cumin powder
2 tbsps chopped fresh coriander
Curry
3 tbsps ghee
1 tsp cumin seeds
2 bay leaves
1 inch cinnamon stick
8-10 black peppercorns
5-6 cloves
1 cup onion paste
1½ tbsps ginger-garlic paste
2 cups fresh tomato puree
½ cup yogurt
½ tsp turmeric
1 tsp red chilli powder
Sat to taste
2 tsps sugar
2-3 chopped green chillies
Black pepper powder to taste
2 tsps cashew nuts-melon seeds paste
½ tsp garam masala powder
1 tsp 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, black pepper powder, coriander leaves and mix till well combined.
2. To make the stuffing, take cashew nuts in bowl, add raisins, ginger, green cardamom powder, sugar, salt, garam masala, cumin powder, fresh coriander and mix till well combined.
3. Take a small portion of soya mixture, make a cavity in the center, stuff it with a portion of the stuffing. Bring the edges to the center and 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 in the koftas into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper and set aside.
6. To make the curry, heat ghee in a pan, add cumin seeds, bay leaves, cinnamon stick, black peppercorns and cloves and sauté till fragrant. Add the onion paste and cook till golden. Add ginger-garlic paste, mix and continue cook till the mixture turns golden brown.
7. Add tomato puree and mix well, continue to cook till fat separates.
8. Reduce the heat to low add yogurt and cook till the fat separates.
9. Add the turmeric powder, red chilli powder, salt, suger, green chillies, black pepper powder and mix well.
10. Add the cashew nut-melon seeds paste, mix well and cook for 1 minute.
11. Add 2 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 the fresh cream and mix till well combined.
13. Transfer the gravy in a serving bowl, arrange the fried koftas over it and garnish with fresh cream and coriander sprig. Serve hot.

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