In today’s post I’ll be sharing with y’all another proteinacious vegetarian dish comprising Soya granules as the main ingredient. For most of the people Soya chunks or granules are favorite because of their meaty flavor & bite. Same applies for me too.
Soya chunks resemble with small meaty bites whereas Soya granules have got resemblance with Mutton mince. Isn’t it? I thought when Soya granules are like mutton mince I can have it in dishes similar to mutton-mince dishes like kofta, kebabs etc.
I have already had Soya granules in Soya Cutlets but this time I tried Soya Kofta balls in rich spice-clad gravy like Curry dish i.e. Soya Kofta Curry. Soya Kofta balls can also be eaten as snacks to accompany your tea. You already know; for making kofta balls with Soya granules, you will necessarily require a binding material and here for Soya Kofta balls I have used two binding materials i.e. Corn-flour and Potato unlike Soya cutlets. Because they are required to be fried and then soaked in gravy, & without binding material like boiled potato they would have certainly gone disintegrated while frying. But due to the presence of two complementing binding materials in combination of other spices and fresh flavoring ingredients kofta balls came out well in shape and truly delicious.
Soya Kofta balls in blend with the gravy tastes delightful. It tastes good with both breads (rotis or naans) and rice (or Pulao-s).
Let’s get on to the recipe to have a note of the recipe of delicious vegetarian proteinacous Soya Kofta Curry-
Time Taken- For Preparation-15-20 min
For Cooking- 45 min
Servings- 4–5 /Yield- 10-12 kofta balls with gravy
Category- Curry (side dish of Main Course)
For Soya kofta balls
Soya Granules- 1 cup
Potato- 1 large (boiled)
Corn flour- 3½ -4 tbsp
Roasted Cumin Seeds- 1 tsp (crushed or coarse Powder)
Red chilli Powder- 1/8 tsp
Garam Masala Powder- ¼ tsp
Green chilli- 3 (finely chopped)
Cilantro/Coriander leaves- 1 tbsp (roughly chopped)
Salt- to taste
Oil- for frying
Onion Paste- 1cup
Ginger Paste- of 1½ inch ginger
Garlic Paste- of 8 cloves
Fresh Tomato Puree- 1½ cups
Coriander Powder- 2 generous tsp
Red chilli Powder- 2 generous tsp
Turmeric- ¼ tsp
Garam Masala Powder- 1 tsp
Fresh Cream- 1 tbsp
Kasuri Methi (Dry Fenugreek leaves) – 1½ tsp
Water- 2 cups
Salt- to taste
Steps to follow-
- Boil water in a deep pan, add in Soya granules & let it cook for 2-3 mins with a pinch of salt. You’ll find granules have doubled up in size. Strain and drain away excess water. Squeeze max possible water out of granules pressing them with hands.
- Now take all the ingredients mentioned under “For Soya Kofta Balls” in a large deep bowl. Mix them well and prepare dough like mixture (if you feel the dough is still not pliable add some more corn-flour).
- Divide this mixture in equal portions and shape them like ping-pong balls (keep these balls small).
- Heat oil in a frying pan to shallow/deep fry these kofta balls until they turn golden brown. Drain on a kitchen towel.
- Now it’s turn for gravy; heat oil in a deep vessel, add onion paste and sauté it till it starts turning light brown and becomes dry.
- Add in ginger & garlic paste and sauté until raw smell goes off.
- Now put in tomato puree followed by powdered spices and stir cook until spices are done and raw smell goes off.
- Add fresh cream & Kasuri Methi and stir cook for 1-2 min.
- Pour in 2 cups of water along with salt and let it cook lid closed till gravy thickens to desired consistency.
- Add in prepared soya kofta balls and let it simmer just for 1-2 min.
- Serve hot garnished with cream and coriander leaves.
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