You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Soya Kofta Curry soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry | by Tarla Dalal Protein-rich soya granules make a very versatile ingredient, which is liked by young and old alike. It fits well into a lot of dishes, from upmas to subzis. Here is a strikingly flavourful preparation of soya granules and mashed potatoes made into mint-flavoured koftas, which are dunked in a tomato-based gravy that is uniquely flavoured with fennel seeds powder, made creamier by adding milk, and enhanced with mint leaves. 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How to make Soya Kofta Curry Tags North Indian Vegetarian FoodPunjabi SabzisSabzis with GraviesSoya SabzisDeep Fry Preparation Time: 15 mins Cooking Time: 22 mins Total Time: 37 mins 4Makes 4 servings Show me for servings Ingredients For The Soya Koftas1/2 cup soya granules1/2 cup boiled and mashed potatoes1/2 tsp ginger (adrak) paste1/2 tsp green chilli paste1 tbsp chopped mint leaves (phudina)1 tbsp besan (bengal gram flour) salt to taste oil for deep-fryingFor The Gravy1 tbsp oil1 cup finely chopped onions1/2 tsp ginger (adrak) paste1/2 tsp garlic (lehsun) paste1/4 cup fresh tomato pulp1 tsp fennel seeds (saunf) powder1/4 tsp turmeric powder (haldi)1 tbsp coriander-cumin seeds (dhania-jeera) powder1 tsp chilli powder2 tbsp chopped mint leaves (phudina)3/4 cup milk1/2 tsp garam masala salt to tasteFor The Garnish2 tbsp finely chopped mint leaves (phudina) Method For the soya koftasFor the soya koftasSoak the soya granules in enough hot water, cover with a lid and keep aside for 5 minutes.Drain and squeeze out all the water from the granules. Keep aside.Combine all the ingredients in a deep bowl, mix well and knead into a soft dough without using any water.Divide the dough into 12 equal portions.Heat the oil in a kadhai and deep-fry the koftas a few at a time, till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside.For the gravyFor the gravyHeat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn golden brown.Add the ginger and garlic, mix well and sauté on a medium flame for a few seconds.Add the tomato pulp, fennel powder, turmeric powder, coriander-cumin seed powder and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes or till the oil separates from the gravy, while stirring occasionally.Add the mint and milk, mix well and cook on a medium flame for 2 to 3 minutes or till the mixture comes to a boil, while stirring occasionally.Allow the mixture to cool completely and blend in a mixer to a smooth paste.Pour the prepared paste back into the pan, add the garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.How to proceedHow to proceedJust before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve immediately garnished with mint leaves.Handy tip:If the kofta mixture seems soft, add more besan to adjust the consistency. Nutrient values (Abbrv) per servingEnergy293 calProtein6.7 gCarbohydrates12.7 gFiber3.2 gFat23 gCholesterol6 mgSodium14.5 mgClick here to view calories for Soya Kofta Curry Soya Kofta Curry recipe with step by step photos like soya kofta curry like soya kofta curry like soya kofta curry recipe | soyabean kofta curry | soy veg kofta curry | then see