Soya Chunk Kofta curry


 For the Koftas-

·         Soya Chunks / granules – 100 gms
·         Potato, boiled – 1
·         Cumin powder – 1/2 tsp
·          Red chilli powder 1/2 tsp (to taste)
·         Ginger garlic paste – 1/2 tsp
·         corn flour – 3 to 4 tbsp 
·         Salt – to taste
·         All purpose flour – 4 to 5 tbsp
·         Oil – 4 tsp
For the Gravy-
·         Onion – 2
·         Tomatoes – 3
·         Ginger – 2 inch piece
·         Garlic – 4 pods
·         Coriander leaves – 1/2 bunch
·         Cardamom – 2
·         Cloves – 2
·         Cinnamon – 1 inch stick
·         Bay leaf – 1
·          Red chilli powder 1tsp
     Coriander powder 2tsp.
·         Garam masala powder – 1 tsp
·         Cream – 2 tbsp (optional)
·         Salt – to taste
·         Oil – 2 tbsp
For the Koftas-

Heat 2 cups of water in a pan and when hot put the soya chunks in it and close the pan.
Let it be for 15-20 mins. The chunks would have doubled in size by now.
Take them out and squeeze out the excess water. Place it in a mixer jar and pulse it well. Transfer to a vessel.
To this add boiled mashed potato, cumin powder, red chilli powder, ginger garlic paste, finely chopped coriander leaves, salt and mix well. If they appear moist, add either bread crumbs or corn flour and mix well.
Make small balls of this mixture and refrigerate for 1/2 hour.  
Heat a  pan with  oil . In a plate spread the all purpose flour and rolls these prepared balls to coat them.
Place the balls in the pan and cook till they are done and become dark brown in color by turning them to ensure equal cooking.
 Keep these koftas aside.
 For the  Garvey

Heat a pan with 3 tsp oil.
Season it with cardamom, cinnamon and cloves.
Next add chopped onion and sauté till it turns pink. Now add ginger, garlic and tomatoes and cook till the tomatoes turn mushy.
Take off stove and let it cool. Transfer this to a grinder jar and add the   coriander leaves. Grind it a coarse paste. Keep aside. 
Heat the remaining oil in a pan. Add the bay leaf,coriander powder, red chilli powder and sauté over low flame taking care not to burn them.
Now add the ground paste and salt and cook closed with a lid for 5 mins.
Now add little water incase it becomes dry and garam masala powder and let it further cook for 2 more mins.
Add the koftas to this gravy and drizzle cream over them. Serve hot with rotis  or steamed rice.
·         You can use 2 tbsp of cashew nuts while grinding the onion-tomato mixture for the gravy in order to get a rich and creamy curry.
·         If using cashew nuts avoid using coriander powderin the gravy.
·         While making the koftas make sure you use either the bread crumbs or the corn flour.
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