Soya Kofta Curry | Soya Chunks Kofta Curry

Soya Kofta curry is one of the most delicious preparations that kids love with soya. The koftas are deep-fried and added to the creamy, delicious gravy. I have used an egg as a binder as I felt egg adds to the flavour and gets a nice binding to the koftas too. But if you are a strict vegetarian, then skip the egg and add besan (kadalamavu) instead (check notes).Though this is made every fortnight at home but never got decent pics as this curry is usually made for dinner, or I don't get time to make video so just skip posting. However, this time I made sure to take the video and post it here too. Try these out for a veg party or just like that and enjoy !!

Preparation time ~ 25 minutes
Cooking time ~ 20–30 minutes
Serves~ 16 koftas
Ingredients
for koftas
soya chunks 1 1/4 cup
onion 1 small sized
green chillies 3 fine chopped
ginger garlic paste 1 tsp
*egg 1 (check notes)
carrot 1 medium-sized, grated
garam masala 1/2 tsp
chilly powder/ mulakku podi 1/2 tsp
turmeric powder/ manjal podi 1/4 tsp (optional)
salt

oil to fry koftas

for gravy
tomato 2 large, chopped
onion 2 medium-sized, chopped fine
ginger garlic paste 2 tsp
coriander leaves /cilantro chopped 2tbsp
garam masala 1/2 tsp
chilly powder/ mulaku podi 3/4 tsp
coriander powder / malli podi 2tsp
turmeric powder 1/2 tsp
cumin powder 1/2 tsp
bay leaf 1

cashews (soaked) 15-18
oil 2 tbsp + 2 tsp
salt to taste
sugar 1/4 tsp

Watch on YouTube -

Method

• Wash the soyas and put in a sauce pan with enough water. Boil it until soft. Drain the water and squeeze out all excess water. Rinse under running water 3–4 times and squeeze out all water.
• Add the cooked soya to a blender jar and pulse twice till it's crushed. Add the grated carrot, finely chopped green chillies, ginger-garlic paste, finely chopped onion and spice powders. Add salt and mix well. Squeeze out all excess water in a plate and save the water (can add to gravy).
• Add in the egg and combine well with the soya mix. Make small balls out of it and keep aside for 5–10 minutes to bind well.
• Heat oil in a pan and deep-fry the koftas. Don't overcrowd the wok (kadai) else the koftas will break. The koftas should be fried until lightly browned, and no need to fry deep brown. Drain on a paper towel and keep aside.
• In the meantime, soak the cashews in water for 15 mins in water. Drain water.
• Heat 2 tbsp of oil in another pan. Add in the ginger-garlic paste and fry the onions until lightly browned. Add in the spice powders listed on low flame. Add in the chopped tomatoes and cook till it's mushy. Add in the salt and mix well. Switch off flame and leave to cool.
• Once cooled, grind the onion tomato mix along with almonds, cashews with very little water.
• Heat oil in a pan and add 2tsp oil. Add in a bay leaf and add the ground paste. Sauté on low flame and cook covered or else the mix will splash all over. Add 1 cup blender washed water to the pan. Cook again for 3–4 minutes till oil separates. Adjust salt if needed and 1/4 tsp of sugar.
• Add the reserved water from making soya mix and boil again for another 2–3 minutes. Add crushed kasuri methi and garnish with chopped coriander leaves and switch off flame.
• Finally, add in the koftas just before serving and mix well. You can mix the koftas beforehand, but the koftas will soak up all the gravy.

NOTES
* You may bake or use air fryer for the koftas, in that case place the koftas on a baking tray and drizzle oil on top of the koftas.
* You can use cashews and almond instead of only cashews.

* You can add an egg for easy binding or add besan (2 tbsp) or 2 mashed potatoes for this measure if you are a strict vegetarian.

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