Soya kofta curry


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Preparation Time : 30 minutes

Cooking Time : 35 minutes

Serving : 6 members

Description

Soya kofta curry .  Soya beans and tofu are two ingredients that I hate the most but they are the healthiest . Why does healthy food always has to taste bland and not so good . Usually what I do with soya beans is soak it over night , boil it the next day morning and have it as it is ( tastes horrible ) or I mix it with some curd and have it for lunch . ( without chewing much , this way the curd helps to gulp in the soya beans .) all this happening with hubby dear beside me having a regular splendid meal and poor me :-(( . My life is a constant battle between my love for food and  not wanting to be fat . I had a lot of boiled soya beans left over after I had for lunch . Not wanting to waste them , came up with an idea of making a kofta gravy with these left overs but in a healthy way . Started and wanting to bake the koftas just didn’t want to use bread crumbs to coat them , so substituted with coarsely ground soya chunks and it worked perfect with a mildly crisp exterior and a yielding inside .  The gravy part is our regular tomato based one but I omitted the ground  onions as its costlier than gold now ( kidding ) . The first time soya beans tasted healthy , nutritious , delicious and got hubby dear to eat it as well along with me :-)) .

Ingredients for the Koftas

Ingredients
Quantity
Soy beans1 cup
large potato1
onion 1 chopped
green chillies2 chopped
Coriander leaveschopped few
Lime Juice1/2 a lime
Salt to taste
Soya chunks1/2 cup ( blitz them in a food processor to get a coarse powder )

Ingredients For Gravy

Ingredients
Quantity
Oil1/4 teaspoon
onion 1 chopped
ginger garlic paste 1 teaspoon each
cumin seeds 1 teaspoon
tomato paste 1 tablespoon
tomato puree1/2 cup ( just blitz 3 medium sized tomatoes in a food processor )
turmeric powder1/4 teaspoon
garam masala1/4 teaspoon
Red chilli powder to taste
Coriander leaves chopped few to garnish
bay leaf1
Salt to taste
Corn flour / soy flour1 teaspoon diluted in 2 teaspoons of water

Method for soy kofta

  1. Soak the soy beans overnight. Cook them in a pressure cooker. No problems if it gets mushy. We are going to do that anyways.steam the potato in the steamer (with the skin. It has nutrition too)
  2. Mix all the ingredients for the koftas together except the soya chunks . Mash them with your hands .
  3. Spread the coarsely blitzed soy chunks on a plate and coat the balls with them.
  4. Repeat with all the balls and place them in a lightly greased baking sheet. Bake for about 10-15 minutes in a preheated oven at 200 degree Celsius . ( this can be served as it is as a starter , side dish or as a nibble any time of the day )

Method for the gravy

  1. Heat a skillet  with 1/4 tsp oil And add the onions , bay leaf  and cumin with some salt. The salt will bring out the moisture and help the onions cook easily.
  2. Top with ginger garlic paste and fry until raw smell evaporates.  Add the tomato paste and the puree.
  3. Sauté until oil separates .
  4. Add the spice powders ( turmeric powder , red chilli powder and garam masala powder ) Along with  enough water to make sufficient gravy and once it comes to a boil, thicken it up with little soy flour or cornstarch and bring it to a simmer.taste and adjust , remove from heat and set aside .

How to proceed

  1. Remove the koftas from the Oven and pour half the gravy over each of the koftas until they are soaked in the gravy.
  2. Bake them for another 10 minutes and before serving pour out the remaining gravy.
  3. Garnish with chopped coriander leaves and Serve warm with phulkas , chapathis or rotis .