Soyabean kofta curry
The Kofta/Cutlets of Soya and potato melts in the mouth instantly
Ingredients of Soya Kofta Curry
- Whole Garam Masala
- Bay leaves - 1 to 2
- Cinnamon Sticks - 1
- Cloves - 3
- Black peppers - 6 to 7
- Brown Cardamoms - 1
- Green chilli - 1
- Coriander Powder - 1.5 Tsp
- Garam Masala - less than ¼ tsp
- Salt - more than 1 Tsp
- Oil - for frying `
How to make Soya Kofta Curry
Take 1/2 cup of coarsely ground soya chunks, add 1/2 cup of boiling water in it and keep it aside after covering for 10 minutes to expand. Boil 2 potatoes, peel and grate them.
After 10 minutes, add the grated potatoes in them along with 1/2 tsp of Salt, 1/2 tsp of Coriander powder, 1/4 tsp of Red chilli powder, 1 finely chopped green chilli, 1/4 tsp of Turmeric powder, 2 to 3 tbsp of finely chopped Green Coriander, 2 tbsp of Chickpea flour and mix all the Ingredients.
The dough Koftas is ready, Preheat Oil in a wok, take a dough lump and bind it into a round ball on the High Flame. Add the cutlets to fry and fry until they are golden brown all the sides.
Cutlets appear golden brown from all the sides so we will drain them out. Stop a ladle at the corner of the wok so that extra oil moves back in it. We fried and prepared all the cutlets and it takes 6 to 7 minutes for frying single round of cutlets.
For the gravy
Preheat 2 to 3 tbsp of Oil in the pan, add 1/2 tsp of Cumin seeds, 2 Bay leaves, 1 Cinnamon stick, 3 Cloves, 6 to 7 Black Peppers and roast on the low flame.
Add 1/2 tsp of Turmeric powder, 1 tsp of Coriander powder, and a paste of 4 tomatoes, 1-inch Ginger, 1 green chill in it. Add 3/4 tsp of Red chilli powder and turn the flame to medium.
Roast the spices until Oil separates from it, add 1 tsp of Dry Fenugreek Leaves in it. To make the thicker gravy, we will add chickpea flour in it so take a tempering pan, add 1 tsp of clarified butter, 1 tbsp of chickpea flour in it and roast while continuously stirring it until brown on the medium flame.
Its colour has changed, aroma is soothing, it has roasted too. Add the roasted chickpea flour in the mixture, add 1.5 cups of Water in it, less than 1/4 tsp of Garam Masala, some finely chopped Green Coriander and cook the gravy until it boils.
Add 2 tbsp of cream in it, add 1/4 tsp of salt in it and cook while covering it for 3-4 minutes on the low flame. The gravy was cooked after 4 minutes. We won't add them directly in the gravy because these cutlets are delicate.
Arrange cutlets in a plate and pour the gravy over them. Add some finely chopped Green coriander to garnish the gravy. You can serve this curry with Paratha, Chappati, Rice or anything you desire. This amount of the curry is enough for 3-4 members of a family.
Dry Fenugreek leaves is an optional ingredient.
You can skip the whole spices.
You can make the gravy according to your choice by using poppy seeds, muskmelon seeds or anything you desire.
The cream is an optional Ingredient.
If you want then, you can add Chickpea flour along with the spices and roast them.
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