Soya Kofta Curry
Looking for a meat-free lunch? This Soya Kofta recipe swaps the usual meat for protein-packed soya chunks. A hearty and delicious twist on the classic dish, Soya Kofta is perfect for anyone wanting to explore protein-rich meals that don’t compromise on taste or satisfaction.
Time
55 Mins
Serves
2-3 person
What goes into making Soya Kofta Curry?
For Kofta Stuffing:
- 2 Tbsp Cashew (Chopped)
- 2 Tbsp Raisins (Chopped)
- 1 Tbsp Red Chilli Powder
- 1 Tbsp Pepper Powder
- 1 Tbsp Coriander Leaves
For Kofta:
- 1 Glass Water
- 1 Cup Soya Chunks
- 1 Potato (Mashed)
- 1 Onion (Chopped)
- 2 Green Chilli (Chopped)
- ½ Tsp Turmeric Powder
- 1 Tbsp Red Chilli Powder
- 1 Tbsp Garam Masala Powder
- Salt (To Taste)
- ½ Lemon Juice
- Coriander Leaves
For Curry:
- 2 Tbsp Sunflower Oil
- 1 Tbsp Cumin Seeds
- 1 Bay Leaf
- 2 Red Chillies
- 3-4 Cardamom
- 1 Cup Onion Puree
- 1 Tbsp Ginger Garlic Paste
- ½ Tsp Turmeric Powder
- 1 Tbsp Red Chilli Powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Cumin Powder
- 1 Tbsp Garam Masala
- Salt (To Taste)
- 1 Cup Tomato Puree
- Fresh Cream (Garnish)
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How to make Soya Kofta Curry?
Boil water in a pan with salt. Add in the soya chunks and cook for 5-6 minutes.
Soak the chunks in room temperature water and then squeeze out the excess water from the chunks. Grind the soya chunks until fine and set aside for later.
Make the Soya kofta stuffing in a separate bowl and add cashew, raisins, red chilli powder, pepper powder, and coriander leaves. Set aside.
Make the koftas with the grounded soya chunks in another bowl. Add in the mashed potato, onion, green chilli, turmeric powder, red chilli powder, garam masala powder, salt, lemon juice and coriander leaves. Mix thoroughly.
Make small balls with the kofta mixture. Make a small hole in the centre and add 1 tablespoon of the kofta filling.
Stuff and mould the kofta back into a round shape. Deep fry the koftas for 1-2 minutes or until golden brown.
To make the curry, heat oil in a pan with cumin seeds, bay leaves, red chillies and cardamom.
Add the onion puree along with ginger garlic paste and saute for a minute
Mix in turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, and salt. Stir for a minute.
Add the tomato puree and adjust the consistency with a little water. Add in lemon juice at this stage.
Add the koftas directly to the serving bowl. Make sure you don’t coat the koftas with the curry so that it remains crispy.
Garnish with fresh cream and serve this Soya Kofta Curry hot with rice or phulkas.
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