soya kofta curry, soyabean kofta recipe, aloo soyabean kofta recipe, soya keema kofta recipe,
soyabean kofta curry
Ingredients:
Whole Garam Masala
Bay leaves - 1 to 2
Cinnamon Sticks - 1
Cloves - 3
Black peppers - 6 to 7
Brown Cardamoms - 1
Green chilli - 1
Coriander Powder - 1.5 Tsp
Garam Masala - less than ¼ tsp
Salt - more than 1 Tsp
Oil - for frying
How to make Soya Kofta Curry
For the cutlets
1- Take 1/2 cup of coarsely ground soya chunks, add 1/2 cup of boiling water in it.
2- Cover and keep it aside for 10 minutes to expand.
3- Take 2 boiled potatoes, peel and grate them.
4- After, 1o minutes soya chunks have expanded.
5- Add the grated potatoes in them along with 1/2 tsp of Salt, 1/2 tsp of Coriander powder, 1/4 tsp of Red chilli powder, 1 finely chopped green chilli, 1/4 tsp of Turmeric powder, 2 to 3 tbsp of finely chopped Green Coriander, 2 tbsp of Chickpea flour and mix all the Ingredients.
6- The dough for cutlets is ready.
7- Preheat Oil in a wok, take a dough lump and bind it into a round ball.
8- The Medium - high heated Oil and the high flame is required to fry the cutlets.
9- Add the cutlets to fry and fry until they are golden brown all the sides.
10- Cutlets appear golden brown from all the sides so we will drain them out.
11- Stop a ladle at the corner of the wok so that extra oil moves back in it.
12- We fried and prepared all the cutlets and it takes 6 to 7 minutes for frying single round of cutlets.
For the gravy
1- Preheat 2 to 3 tbsp of Oil in the pan, add 1/2 tsp of Cumin seeds, 2 Bay leaves, 1 Cinnamon stick, 3 Cloves, 6 to 7 Black Peppers on the low flame.
2- Add 1/2 tsp of Turmeric powder, 1 tsp of Coriander powder, and a paste of 4 tomatoes, 1-inch Ginger, 1 green chill in it.
3- Mix them. Add 3/4 tsp of Red chilli powder and turn the flame to medium.
4- Roast the spices until Oil separates from it, add 1 tsp of Dry Fenugreek Leaves.
5- To make the thicker gravy, we will add chickpea flour in it so take a tempering pan, add 1 tsp of clarified butter, 1 tbsp of chickpea flour in it and roast while continuously stirring it until brown on the medium flame.
6- Its colour has changed, aroma is soothing, it has roasted too.
7- Add the roasted chickpea flour in the mixture, add 1.5 cups of Water in it, less than 1/4 tsp of Garam Masala, some finely chopped Green Coriander and cook the gravy until it boils.
8- Add 2 tbsp of cream in it, add 1/4 tsp of salt in it and cook while covering it for 3-4 minutes on the low flame.
9- The gravy has cooked after 4 minutes.
10- We won't add them directly in the gravy because these cutlets are delicate.
Serving:
1- Arrange cutlets in a plate and pour the gravy over them.
2- Add some finely chopped Green coriander to garnish the gravy.
3- You can serve this curry with Paratha, Chappati, Rice or anything you desire.
4- This amount of the curry is enough for 3-4 members of a family.
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