Restaurant style soya kofta curry

The restaurant style soya kofta curry which is prepared from mixture of roughly grinded soya chunks and grated potato and cooked in creamy, rich, mild and onion tomato based gravy. Soya means soya granules and kofta are fried dumpling balls. Usually they are made up of mashed potatoes and soya chunks. The gravy of soya kofta curry is similar to Malai Kofta. Usually, we use mixture of grated paneer and mashed potatoes to make kofta in Malai kofta gravy but to make kofta in soya kofta curry we use grinded soya chunks and mashed potatoes and simmered in creamy, rich, mild and onion tomato based gravy.

RESTAURANT STYLE SOYA KOFTA CURRY

Tips to make soft soya kofta

• Strain the tomato onion gravy so that whole spices masala is sorted and gravy become smoother as well as rich.
• Use corn flour, white flour(maida) or corn starch to bind the kofta balls as without corn flour or cornflour, kofta balls become too soft and mushy mixed with the gravy.
• I added have added 1.5 tablespoons of cornstarch and that was enough to just bind the koftas together.
• Do not add too much cornstarch to the kofta.
• For soya kofta recipe, make sure the oil is hot before you drop the koftas in oil and fry koftas on medium high heat.

Recipe card for restaurant style soya kofta curry recipe:

RESTAURANT STYLE SOYA KOFTA CURRY

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES

CUSINE: NORTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For making kofta balls

2 to 3 Boiled and potato

1/2 cup soya chunks

4 to 5 finely chopped Cashews 2 to3 tbsp Corn Starch/ Maida

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 tsp turmeric powder

1 tbsp chopped coriander leaves

1 tsp chopped green chilli

For base gravy

1–2 tbsp oil

1 Cinnamon Stick

1 bay leaf

4 to 5 cloves

4 to 5 green cardamom

1/2 teaspoon cumin seeds

1 tsp Kashmiri red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon coraindar powder

1/2 teaspoon garam masala powder

1 medium size onion

2 medium size tomato

1 tbsp. ginger garlic paste

A few strands Kasuri Methi Salt (according to taste) 1 tbsp finely chopped coriander leaves 2 tbsp Cream

For serving

a few sprigs Fresh coriander leaves

1 tsp Fresh cream

Preparation for making kofta balls

1. Soak soyabean chunks for 1/2 hour in water.
2. After 15 minutes, squeeze the water from soya chunks.
3. After squeezing water from soya chunks, in a blender, grind roughly paste of soya chunks and keep it aside.
4. Add grinded soya chunks ,grated potato, finely chopped coriander leaves,read more..