From among a lot of tasty kofta curries, this one is an intriguing one. Koftas simply as soft and the creamy gravy perfectly stabilizes the tastes.
SOYA KOFTA CURRY
Components
Kofta
1 cup soya granules, soaked for 1 hour and drained pipes
3 medium potatoes, boiled, peeled and grated
1/4 cup dried breadcrumbs
Salt to taste
1 tsp ginger-green chilli paste
1/4 cup fried onions
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp garam masala power
Black pepper powder to taste
1 tbsp sliced fresh coriander
Corn flour for covering
Stuffing
1/4 cup finely chopped cashew nuts
2-3 tablespoons finely chopped raisins
1 tsp sliced ginger
A pinch of green cardamom powder
1 tsp sugar
A pinch of salt
A pinch of garam masala powder
1/4 tsp cumin powder
2 tablespoons sliced 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
1 1/2 tablespoons ginger-garlic paste
2 cups fresh tomato puree
1/2 cup yogurt
1/2 tsp turmeric
1 tsp red chilli powder
Sat to taste
2 tsps sugar
2-3 sliced green chillies
Black pepper powder to taste
2 tsps cashew nuts-melon seeds paste
1/2 tsp garam masala powder
1 tsp dried fenugreek leaves (kasuri methi) powder
A big pinch of green cardamom powder
1/4 cup fresh cream + for garnish
Fresh coriander sprig for garnish
Method
1. Take soya granules in a big bowl, include 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, include raisins, ginger, green cardamom powder, sugar, salt, garam masala, cumin powder, fresh coriander and mix till well integrated.
3. Take a small portion of soya mixture, make a cavity in the center, things it with a part of the stuffing. Bring the edges to the center and roll into a ball to form a kofta.
4. Cover each kofta in corn flour and dust off the excess.
5. Heat enough oil in a kadai, slide in the koftas into the hot oil. Deep fry till golden brown and crisp. Drain pipes 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 aromatic. Add the onion paste and cook till golden. Add ginger-garlic paste, blend and continue cook till the mixture turns golden brown.
7. Include tomato puree and blend well, continue to cook till fat separates.
8. Minimize the heat to low include yogurt and cook till the fat separates.
9. Add the turmeric powder, red chilli powder, salt, suger, green chillies, black pepper powder and blend well.
10. Add the cashew nut-melon seeds paste, blend 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 blend well. Include the fresh cream and mix till well combined.
13. Transfer the gravy in a serving bowl, organize the fried koftas over it and garnish with fresh cream and coriander sprig. Serve hot.
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