Wednesday, February 26, 2014

Soya Kofta Curry

I usually make koftas out of paneer or mushroom that too very rarely as M is not a big fan of either of it. But this month when I went for grocery purchase, I took a box of nutrela thinking those are soya chunks. Only after coming home, I found those were soya granules.
So I thought of trying the cutlet recipe in the box. Then suddenly, it ticked on me that I could do some koftas and drop it in a curry. It turned out to be really good!
For Kofta:
Soya granules- 1 cup
Potato- 1 large, boiled and mashed
Green chilies- 2, finely chopped
Coriander leaves- ¼ cup, chopped
Ginger & garlic paste-1tsp
Bread slices-2/all purpose flour-1 tbsp
Bread crumbs/Panko- 5 tbsp
Lemon juice-1tsp
Oil-For frying
For Gravy:
Onions-2, chopped
Tomatoes-3, pureed
Red chili powder-1& 1/2 tsp
Turmeric Powder-1/2 tsp
Coriander powder-1 tsp
Cinnamon-1/2 inch piece
Cardamom-1 pod
Water-1 cup
Salt-to taste

How it Happened:
1. Boil 1and ½ cups of water with some salt and add the soya granules to it. Cook for 2 minutes, then switch off the flame, drain the hot water, wash once again in cold water .Drain the water completely and set it aside.
2. In a bowl add mashed potatoes, chopped green chilies, ginger garlic paste, salt (if needed) and coriander leaves. Dip the bread slices in water, squeeze them completely, crumble/mash them well and add it to the bowl. Add the soya granules and lemon juice and mix well.
3. Divide this mixture into equal sized balls. Roll these balls in bread crumbs.
4. Deep fry them in oil until golden brown and set them as aside.
5. In another pan add 2 tbsp of oil, when it’s hot, add cinnamon, cardamom and cloves. When they splutter add onions.
6. Fry onions until transparent, add chili powder, turmeric and coriander powder and fry until the raw smell goes off.
7. Add tomato puree and cook until for 4 minutes then add half a cup of water and allow it to boil, when it thickens. Switch off the flame.
9. About 15 minutes before serving, arrange the koftas in the serving bowl and ladle the gravy over it. Garnish with coriander leaves.

*While making koftas, you can also add 1 egg for binding.
*I used brown bread and it tasted good but white bread also works well.
*While frying koftas keep the flame in medium, so the ball gets cooked evenly inside and out.
*The koftas absorb a lot of sauce, so make sure the gravy is a bit thin and reserve some otherwise while serving you will end up with just koftas and onions and no gravy!

*Do not soak the koftas for a long time as they may drink a lot of gravy, swell and break and make the gravy mushy!

No comments :

Post a Comment