Soybean Kofta curry is a unique dish of soybean which has mouth-melting texture. It melts in the mouth with its every bite. Its fusion with spices makes it scrumptious. Serving it along with Indian bread and rice helps to enhance its taste.
Here is a step by step recipe along with pictures to make it perfectly without facing any kind of issue. This quantity of recipe is enough for 3 to 4 members of the family.
For the cutlets
Soak a ½ cup of coarsely ground soya chunks in the ½ cup of boiling water for 10 minutes.
Peel and grate 2 boiled potatoes.
Mix grated potato to them along with a ½ tsp of salt, coriander powder, a ¼ tsp of red chilli powder, 1 finely chopped green chilli.
Add a ¼ tsp of turmeric powder, 2 to 3 tbsp of finely chopped green coriander, 2 tbsp of chickpea flour and mix well.
The dough will be ready for cutlets.
Preheat oil in a wok for frying them. The Medium-high heated Oil and the high flame are required to fry the cutlets.
Lift the dough lump and bind it into a round-shaped ball.
Add the cutlets to fry and fry until they are golden brown all sides.
Drain them out once they appear golden brown from all sides.
It takes 6 to 7 minutes for frying a round of cutlets.
For the gravy
Preheat 2 to 3 tbsp of oil in a pan.
Roast a ½ tsp of cumin seeds, 2 bay leaves, 1 cinnamon stick, 3 cloves, 6 to 7 black peppers to it on low flame.
Add a ½ tsp of turmeric powder, 1 tsp of coriander powder and paste of 4 tomatoes, 1 inch of a ginger baton, green chilli to it.
Add a ¾ tsp of red chilli powder to it and roast it on medium flame.
Roast the spices until oil separates from them.
Add a tsp of dry fenugreek to it.
Take a tempering pan, add a tsp of clarified butter to it.
Add a tbsp of chickpea flour to it and roast on medium flame.
Add the roasted chickpea flour in the mixture and stir it.
Add 1.5 cups of water, less than a ¼ tsp of Garam Masala, some finely chopped green coriander to it.
Cook the gravy until it starts boiling.
Add 2 tbsp of cream, a ¼ tsp of salt to it.
Cover and cook for 3 to 4 minutes on low flame.
The gravy will be cooked after 4 minutes.
Arrange cutlets on a plate and pour the gravy over them.
Garnish with some finely chopped green coriander.
- 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
- For the cutlets
- - Take ½ cup of coarsely ground soya chunks, add ½ cup of boiling water in it.
- - Cover and keep it aside for 10 minutes to expand.
- - Take 2 boiled potatoes, peel and grate them.
- - After, 1o minutes soya chunks have expanded.
- - Add the grated potatoes in them along with ½ tsp of Salt, ½ tsp of Coriander powder, ¼ tsp of red chilli powder, 1 finely chopped green chilli, ¼ tsp of Turmeric powder, 2 to 3 tbsp of finely chopped Green Coriander, 2 tbsp of Chickpea flour and mix all the ingredients.
- - The dough for cutlets is ready.
- - Preheat oil in a wok, take a dough lump and bind it into a round ball.
- - The Medium-high heated Oil and the high flame is required to fry the cutlets.
- - Add the cutlets to fry and fry until they are golden brown all the sides.
- - Cutlets appear golden brown from all the sides so we will drain them out.
- - Stop a ladle at the corner of the wok so that extra oil moves back in it.
- - We fried and prepared all the cutlets and it takes 6 to 7 minutes for frying single round of cutlets.
- For the gravy
- - Preheat 2 to 3 tbsp of Oil in the pan, add ½ tsp of Cumin seeds, 2 Bay leaves, 1 Cinnamon stick, 3 Cloves, 6 to 7 Black Peppers on the low flame.
- - Add ½ tsp of Turmeric powder, 1 tsp of Coriander powder, and a paste of 4 tomatoes, 1-inch Ginger, 1 green chill in it.
- - Mix them. Add ¾ tsp of red chilli powder and turn the flame to medium.
- - Roast the spices until Oil separates from it, add 1 tsp of Dry Fenugreek Leaves.
- - 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.
- - Its colour has changed, the aroma is soothing, it has roasted too.
- - Add the roasted chickpea flour in the mixture, add 1.5 cups of water in it, less than ¼ tsp of Garam Masala, some finely chopped Green Coriander and cook the gravy until it boils.
- - Add 2 tbsp of cream in it, add ¼ tsp of salt in it and cook while covering it for 3-4 minutes on the low flame.
- - The gravy has cooked after 4 minutes.
- - We won't add them directly in the gravy because these cutlets are delicate.
- - Arrange cutlets on a plate and pour the gravy over them.
- - Add some finely chopped green coriander to garnish the gravy.
- - You can serve this curry with Paratha, Chappati, Rice or anything you desire.
- - This amount of curry is enough for 3-4 members of a family.