soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry |
by Tarla Dalal
Added to 164 cookbooks
This recipe has been viewed 178667 times
soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry | with 41 amazing images.
soya kofta curry is a delicious and protein-packed vegetarian dish that's perfect for a hearty meal. Learn how to make soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry |
soyabean kofta curry features flavorful koftas (dumplings) made from soya chunks, which are a great source of plant-based protein. These koftas are deep-fried to golden perfection and then simmered in a rich and creamy tomato-based gravy. The curry is typically spiced with a blend of aromatic spices, creating a symphony of flavors that will tantalize your taste buds.
This soy veg kofta curry is a fantastic alternative to meat-based kofta curries, offering a healthy and equally satisfying option for vegetarians and meat-eaters alike. soya kofta curry can be enjoyed with naan, roti, rice, or any other Indian bread of your choice. It's a versatile dish that can be served for a special occasion or a simple weeknight dinner. The combination of the crispy koftas and the luscious gravy makes it a truly irresistible culinary experience.
pro tips to make soya kofta curry: 1. Cook the soya chunks for at least 5 minutes to soften them completely. This will make them easier to grind and ensure the koftas are soft and juicy. 2. Add a binder like mashed potatoes, besan (gram flour), or cornflour to the ground soya mixture. This will help the koftas hold their shape while frying. 4. Fry the koftas in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy koftas.
Enjoy soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry | with detailed step by step photos.
For the kofta- To make soya kofta curry recipe, boil enough water in a deep pan, add salt and soya chunks to it.
- Cook the soya chunks on a medium flame for 3 to 4 minutes. Drain well.
- Transfer the soaked soya chunks in a mixer jar along with the remaining kofta ingredients.
- Blend the mixture into a smooth paste and then remove the mixture in a deep bowl.
- Divide and roll each portion into oblong kofta and keep aside.
- Heat oil in a deep pan and drop a few koftas at a time. Deep fry the koftas on a medium flame until light golden brown in colour from all the sides.
- Drain them on absorbent paper and keep aside.
- Repeat steps 6 and 7 to deep fry the remaining koftas.
How to proceed- Heat oil in a deep pan, add cumin seeds, kashmiri dry red chillies, cinnamon stick and black cardamom. Sauté for a few seconds.
- Add the prepared masala paste and a little salt to taste. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the deep fried koftas, 1 cup of water and gently mix well and cook on a medium flame for 2 to 3 minutes.
- Add fresh cream and mix well. Serve soya kofta curry hot.
Soya Kofta Curry recipe with step by step photos
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like soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry | then do try kofta curry recipe also:
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See the below image of list of ingredients for making soya kofta curry recipe.
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To make soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry | boil enough water in a deep pan.
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Add salt to taste.
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Add 1½ cups soya chunks to it. Soya chunks are a great source of plant-based protein, making the dish nutritious. When cooked and minced, they provide a meaty texture to the koftas, similar to traditional meat-based koftas.
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Cook the soya chunks on a medium flame for 3 to 4 minutes.
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Drain well. After soaking, squeeze out as much water as possible from the soya chunks. This will prevent the koftas from becoming soggy.
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Transfer the soaked soya chunks in a mixer jar.
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Add ½ cup roughly chopped onions. Chopped onions are often added to the kofta mixture itself. 1 They release moisture when cooked, which helps bind the soya granules and other ingredients together.
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Add ¼ cup chopped coriander. It is used to add flavor and aroma to the dish.
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Add 10 to 12 garlic cloves. Garlic adds a pungent and savory flavor to the koftas and the curry.
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Add 1 tsp chopped ginger. Ginger has a strong, aromatic fragrance that can enhance the overall sensory experience of the dish.
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Add 2 tsp chopped green chillies. Finely chopped green chilies can be added to the kofta mixture itself, along with other spices and ingredients. This will infuse the koftas with a spicy flavor from the inside out.
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Add ½ tsp turmeric powder.
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Add ¼ tsp garam masala.
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Add 1/4 cup besan. Soya chunks, when minced or mashed, can be loose and difficult to shape into koftas (balls). Besan, when added to the mixture, absorbs moisture and helps to bind the ingredients together, making it easier to form smooth and firm koftas.
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Add salt to taste.
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Blend the mixture into a smooth paste.
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Remove the mixture in a deep bowl.
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Divide and roll each portion into oblong kofta and keep aside.
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Heat oil in a deep pan.
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Drop a few koftas at a time.
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Deep fry the koftas on a medium flame until light golden brown in colour from all the sides.
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Drain them on absorbent paper and keep aside.
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Heat 2 tbsp oil in a deep pan.
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Add ½ tsp cumin seeds. Cumin seeds are one of the first spices added to hot oil or ghee when making the curry. They release their aromatic oils, creating a base note for the entire dish.
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Add 1 whole dry Kashmiri red chilli, broken into pieces. They add a subtle fruity and smoky flavor to the curry, enhancing its overall taste profile without being overly spicy.
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Add 1 cinnamon stick. It adds a warm, sweet, and slightly spicy flavor to the dish.
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Add 1 black cardamom. It has a strong, smoky flavor that can add depth and complexity to the dish.
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Sauté for a few seconds.
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Add the prepared masala paste.
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Add a little salt to taste.
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Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add the deep fried koftas.
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Add 1 cup of water.
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Gently mix well and cook on a medium flame for 2 to 3 minutes.
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Add 2 tbsp fresh cream.
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Mix well.
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Serve soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry | hot.
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Cook the soya chunks for at least 5 minutes to soften them completely. This will make them easier to grind and ensure the koftas are soft and juicy.
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Add a binder like mashed potatoes, besan (gram flour), or cornflour to the ground soya mixture. This will help the koftas hold their shape while frying.
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Fry the koftas in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy koftas.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 321 cal |
| Protein | 15 g |
| Carbohydrates | 18.6 g |
| Fiber | 8.7 g |
| Fat | 20.7 g |
| Cholesterol | 0 mg |
| Sodium | 14.8 mg |
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