Who does not like a piece or two of soft and juicy kofta? Well, koftas can be different kinds, like, chicken kofta, paneer kofta, etc. In this article, we will learn how to make the delicious Soyabean Kofta curry.

Soya bean Kofta Curry consists of juicy and fried dumpling balls of soya and other ingredients immersed in a luscious savory and creamy gravy.

The rich yet simple flavors combined with the tang of the tomatoes create a perfect concoction.

You can also make this dish with or without onion and garlic. Therefore, you can make it during pujas or any occasion for the guests who do not consume non-veg. Be sure, this can be a great alternative to any meat dish.

Let us see the list of ingredients and how to make Soyabean Kofta Curry.

Soyabean Kofta Curry Recipe (Bengali-Style)

Madhushree Dutta

Recipe to make tasty Soyabean Kofta Curry easily at home. Simple ingredients, instructions, and equipment to prepare Bengali-style Soyabean Kofta Curry.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course, Side Dish

Cuisine Bengali, Indian

Servings 4 servings

Ingredients

For the Soyabean Kofta

¾ cup Soya Granules
1 Potato medium
½ tsp Ginger paste
2-3 Green Chilis paste or according to heat tolerance
½ tsp Coriander powder
½ tsp Turmeric powder
½ tbsp Mint leaves finely chopped
½ tbsp Coriander leaves finely chopped
1-1½ tbsp Besan Bengal Gram flour or Chickpea flour
Salt to taste
Vegetable oil

For the Curry or Gravy

3 Tomato medium
1 inch Ginger
2-3 Green Chilis or according to heat tolerance
½ tsp Cumin seeds
2 Bay leaves
1 inch Cinnamon stick
2-3 Cloves
3-4 Black Peppercorn
1 tsp Coriander powder
¼ tsp Turmeric powder
¾ cup Milk or Fresh Cream
½ tsp Garam Masala Powder
6-7 Cashew nuts
8-10 Raisins
Salt to taste
Vegetable Oil
Water
2 tbsp Coriander leaves chopped

Instructions

Prepare the Soya granules and potatoes

First, soak the soya granules in hot water. Cover them and keep them aside for about 10 minutes.
While the soya bean is getting soaked, wash the potatoes and cut them in half. Boil them until cooked to perfection.
After 10 minutes, drain out the excess water and squeeze out all the water from the soya chunks.
When the potatoes are cooked, let them cool completely and peel the skin. Keep them aside.

Prepare the Soya Koftas

Now, chop the soya chunks into small pieces or use a mixer grinder to make a coarsely ground soya granule.
Transfer them into a large mixing bowl.
To this, add the boiled potatoes, ginger paste, green chili pastes, coriander powder, turmeric powder, finely chopped mint leaves, coriander leaves, besan, and salt to taste.
Mash the potatoes until smooth and then mix everything nicely so as to form a nice dough.
Take a taste test. Add if anything is needed.
Now, divide the dough into 8-20 portions, depending on the size you want.
Give them a round shape and press gently from both sides to form the shape of the kofta. It can be of any other shape as well.
Cover and keep aside. Let the dough rest for 10 minutes.

Fry the Soya Koftas

Next, take a deep frying pan and add oil in a generous amount of oil to deep fry.
Let the oil heat until it smokes a little.
Keep the flame on medium and gently lower the koftas into the oil.
Fry them from both the sides until golden brown.
Fry them in batches and transfer them to a kitchen tissue-covered plate. This will soak off the excess oil.

Blend the tomatoes

For the gravy, take a blender and make a fine puree of the tomatoes.
Also, blend the ginger and green chilis.

Heat some oil

Next, take a kadhai or a cooking pot and add oil.
Let the oil heat until it smokes a little.
Keep the flame on medium.

Add the spices

To the heated oil, add the bay leaves (tear them from the middle), cumin seeds, cinnamon stick (break it from the middle), and black peppercorn.
Stir them until fragrance comes out of the aromatics.
Keep the heat on medium.

Add the paste and tomatoes

Now, add the ginger and green chili paste.
Stir and fry them until the rawness is gone.
Next, add the tomato puree, coriander powder, and turmeric powder.
Combine everything and fry them until the oil starts to separate from the masala.

Fry the cashew nuts and raisins

While the masala is getting cooked, heat a frying pan and add oil.
Keep the heat on medium and add the cashew nuts and the raisins.
Fry them for a minute and transfer them into a small bowl.

Prepare the gravy

When the masala is cooked, add a cup of water.
Cover the kadhai or cooking pot and let the gravy simmer on medium flame.
Stir occasionally in between and add salt to taste.
When the gravy comes to a desired consistency (semi-thick gravy), gently lower the fried soya bean koftas into the gravy.
Stir everything nicely and gently.
Let them simmer for a minute or two and then add the fried cashew and raisins.
Next, add the milk or fresh cream. (Keep the flame on low while adding the milk or cream).
Combine again and take a taste test.
Add if anything is needed.
Let everything cook for about 5 minutes.
Next, add the garam masala.
Give them a final mix. Be gentle so as to not break the koftas.
Transfer them into a bowl.

Garnish

Garnish the soya bean kofta curry by drizzling a tbsp of fresh cream, and sprinkle some freshly chopped coriander leaves.

Keyword Bengali Recipe, Homemade Recipes, Veg Recipes

Ta-Daa! The yummy Soyabean Kofta Curry is ready to be served.

Pair it with steamed rice, peas pulao, or any bread of choice, and mop up every drop of the gravy. The juicy koftas are amazing and will be worth every second of your effort.

Make it for yourself, for your family, or maybe invite friends over and eat together. Be ready to get showered with praises and love.

Chow Down!

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Soyabean Kofta Curry Recipe (Bengali-Style) – How To Make At Home