Restaurant style soya kofta curry

The restaurant style soya kofta curry which is prepared from mixture of roughly grinded soya chunks and grated potato and cooked in creamy, rich, mild and onion tomato based gravy. Soya  means soya granules and kofta are fried dumpling balls. Usually they are made up of mashed potatoes and soya chunks. The gravy of soya kofta curry is similar to Malai Kofta. Usually, we use mixture of grated paneer and mashed potatoes to make kofta in Malai kofta gravy but  to make kofta in soya kofta curry we use grinded soya chunks and mashed  potatoes and simmered in creamy, rich, mild and onion tomato based gravy.

RESTAURANT STYLE SOYA KOFTA CURRY

Tips to make soft soya kofta

• Strain the tomato onion gravy so that whole spices masala is sorted and gravy become smoother as well as rich.
• Use corn flour, white flour(maida) or corn starch to bind the kofta balls as without corn flour or cornflour, kofta balls become too soft and mushy mixed with the gravy. 
• I added have added 1.5 tablespoons of cornstarch and that was enough to just bind the koftas together.
• Do not add too much cornstarch to the kofta.
• For soya kofta recipe, make sure the oil is hot before you drop the koftas in oil and fry koftas on medium high heat. 

Other soyabean recipes are 

•     Restaurant style aloo soyabean ki sabji
•       Kadai soyabean restaurant style
•     Punjabi Soya chaap masala recipe
•       Restaurant style Butter Soya Chaap
•       Restaurant style Tandoori Soya Chaap Makhani

Recipe card for restaurant style soya kofta curry recipe:

RESTAURANT STYLE SOYA KOFTA CURRY PREP TIME: 10 MINUTES            COOK TIME: 30 MINUTES  TOTAL TIME: 40 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For making kofta balls  2 to 3 Boiled and potato 1/2 cup soya chunks                                                             4 to 5 finely chopped Cashews                                                          2 to3 tbsp Corn Starch/ Maida 1/2 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp turmeric powder 1 tbsp chopped coriander leaves 1 tsp chopped green chilli                                      For base gravy 1-2 tbsp oil      1 Cinnamon Stick 1 bay leaf 4 to 5 cloves 4 to 5 green cardamom             1/2 teaspoon cumin seeds 1 tsp Kashmiri red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon coraindar powder 1/2 teaspoon garam masala powder 1 medium size onion 2 medium size tomato 1 tbsp. ginger garlic paste A few strands Kasuri Methi                                                  Salt (according to taste)                                                                    1 tbsp finely chopped coriander leaves                                            2  tbsp Cream                                                                   For serving a few sprigs Fresh coriander leaves                   1 tsp Fresh cream    Preparation for making kofta balls Soak soyabean chunks for 1/2 hour in water. After 15 minutes, squeeze the water from soya chunks. After squeezing water from soya chunks, in a blender, grind roughly paste of soya chunks and keep it aside. Add grinded soya chunks ,grated potato, finely chopped coriander leaves, chopped green chilli, red chilli powder, garam masala powder, turmeric powder and mixed it together and also add maida or corn starch or corn four or aerorot together. After mixing let us flattered a lit bit and at a centre add rasins and chopped cashews and gently filtered all together and roll it ball shape. Coat kofta with some corn starch and before frying let the kofta balls rest for 10min. Frying kofta balls Heat up in a kadai or deep sauce pan on medium flame and add generous amount of oil and slowly added your kofta balls. Make sure don’t place lots of kofta together ,  keep only 3 or 4 at a time otherwise kofta breaks and tossing and frying over medium heat, until slightly golden and crisp. Remove the fried kofta on tissues so that the extra oil is removed.  Preparation for base gravy Heat up pan and add oil. Now, add tej patta, cinnamon stick, cloves, crushed green cardamom and black pepper Now, add roughly chopped onion and  ginger garlic paste. Saute the onions until translucent. Now, add roughly chopped tomato and salt and covered with lid for 5 minutes until tomatoes become soft and mushy. Let it cool and then grind in a mixer to a smooth consistency. Add 2- 3 teaspoon of water to the mixture while grounding, if needed. Strain the tomato onion gravy so that whole spices masala is sorted and gravy become smoother as well as rich. In the same pan, add 2 teaspoon oil. Add cumin seeds and let them splutter. Add Kashmiri red chilli powder along with tomato paste and salt and mix it well. Now, add red chilli powder, turmeric powder, salt, roasted cumin powder and coriander powder. You can also skip the red chilli powder.  Mix well and cook covered for 5 minutes.  Add some water so that gravy looks thinner and kofta absorbed gravy.  Stir and simmer for 5 minutes. Add garam masala and kasuri methi and saute for a minute. Add the fried kofta to the gravy. and saute for a minute. Switch off the flame, add fresh cream to make gravy rich and creamy and mix well. Garnish with corainder leaves and serve soya kofta curry with naan, roti or rice.

How to make malai kofta with step by step photo

Preparation for making kofta balls

1. Soak soyabean chunks for 15 minutes in warm water.

2. After 15 minutes, squeeze the water from soya chunks.

3. After squeezing water from soya chunks, in a blender, grind roughly paste of soya chunks and keep it aside.

    

4. Add Grade potato, finely chopped coriander leaves, chopped green chilli, red chilli powder, garam masala powder, turmeric powder and mixed it together and also add maida or corn starch or corn four or aerorot together.

5. After mixing let us flattered a lit bit and at a centre add rasins and chopped cashews and gently filtered all together and roll it ball shape

6. Coat kofta with some corn starch and before frying let the kofta balls rest for 2 minutes.

     

Frying kofta balls

1. Heat up in a kadai or deep sauce pan on medium flame and add generous amount of oil and slowly added your kofta balls.

2. Make sure don’t place lots of kofta together ,  keep only 3 or 4 at a time otherwise kofta breaks and tossing and frying over medium heat, until slightly golden and crisp.

    

3. Remove the fried kofta on tissues so that the extra oil is absorbed.

Preparation for base gravy

1. Heat up pan and add oil.

2. Now, add tej patta, cinnamon stick, cloves, crushed green cardamom and black pepper.

3. Now, add roughly chopped onion and ginger garlic paste.

4. Saute the onions until translucent.

5. Now, add roughly chopped tomato and salt and covered with lid for 5 minutes until tomatoes become soft and mushy.

  

5. Let it cool and then grind in a mixer to a smooth consistency. Add 2- 3 teaspoon of water to the mixture while grounding, if needed.

6. Strain the tomato onion gravy so that whole spices masala is sorted and gravy become smoother as well as rich.

7. In the same pan, add 2 teaspoon oil.

8. Add cumin seeds and let them splutter.

9. Add Kashmiri red chilli powder along with tomato paste and salt and mix it well.

  

10. Now, add red chilli powder, turmeric powder, salt, roasted cumin powder and coriander powder. 

11. Mix well and cook covered for 5 minutes.

12. Add some water so that gravy looks thinner and kofta absorbed gravy.

13. Stir and simmer for 5 minutes.

14. Add garam masala and kasuri methi and saute for a minute.

   15. Add the fried kofta to the gravy.

16.Saute for a minute. 

   

17. Switch off the flame, add fresh cream and coriander leaves to make gravy rich and creamy and mix well.

18. Garish with coriander leaves and serve soya kofta curry with naan, roti or rice.

Tips to make Restaurant Style Soya Kofta curry

1. Strain the tomato onion gravy so that whole spices masala is sorted and gravy become smoother as well as rich.
2. Use corn flour, white flour(maida) or corn starch to bind the kofta balls as without corn flour or cornflour, kofta balls become too soft and mushy mixed with the gravy. I added have added 1.5 tablespoons of cornstarch and that was enough to just bind the koftas together.
3. Do not add too much cornstarch to the kofta.
4. For soya kofta recipe, make sure the oil is hot before you drop the koftas in oil and fry koftas on medium high heat.