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Home Dish Soya & Veggies Kofta Curry (in Cashew and Melon seeds Gravy)

Soya & Veggies Kofta Curry (in Cashew and Melon seeds Gravy)

Name: How to cook Soya & Veggies Kofta Curry (in Cashew and Melon seeds Gravy) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 Koftas
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Soya & Veggies Kofta Curry (in Cashew and Melon seeds Gravy)

#toc1 #cookpadindia #Vegetarian #vegan #soya #soyachunkd #cashewnuts #carrot #cabbage #potato #watermelonseeds My best way to have Soya chunks or granules is to make it into koftas and dunk it in a delicious gravy and in Veg Momo. My son's favourite too in this way ! We just finish off fried koftas too without gravy !

Ingredient

Food ration :

20 Koftas

Cooking time :

1 hr 30 mins

1.5 cups

Grated cabbage and carrot

Medium sized potato boiled

50 gms

Soya granules

1/2 Tsp

Ginger powder

1/2 Tsp

Garlic powder

1 Tsp

Onion powder

1/2 Tsp

Garam masala powder

1/2 Tsp

Coriander powder

1 Tsp

Chilli powder

3-4 tbsps

Besan

Cashew

1.5-2 tbsps

Magaz/ Melon seeds

medium sized onion

1-2 inches

Ginger

7-8

Garlic cloves

medium sized Tomato

1/2 Tsp

Cummin powder

1/2 Tsp

Coriander Powder

1 Tsp

Kashmiri LAL Mirch powder

as needed

Oil

as needed

Water (use the veg boiled water)

Bay leaf

4-5

Green Cardamom

4-5

Cloves

small Cinnamon stick

Cooking instructions

* Step 1

Soak the soya chunks in warm water for an hour, drain and discard excess water out of it and grind it coarsely in food processor or mixer grinder or use soya granules. Boil the grated cabbage and carrots for about 5 minutes and drain and cool it, remove excess water from it. Don't throw away the water make use of it. Boil and cool and peel the potatoes too. If you want you can grate the boiled potatoes or simply smash it. Prepare other ingredients as mentioned above.

* Step 2

In a bowl add in all ingredients for the kofta and mix well. Heat oil to fry the koftas. Form equal size balls and fry it in hot oil, but don't overheat the oil. Fry till it's golden brown in colour. Keep on a kitchen tissue paper to absorb excess oil if any.

* Step 3

Meanwhile soak the cashew and watermelon seeds in warm water for an hour or so. Grind it and make a paste. In the same jar grind, onion, ginger and garlic and make a paste. Then make puree of the tomato you can blend in the Kashmiri LAL Mirch powder with it. Heat oil in a kadai, add the whole spices. Once it crackles, add in the onion paste mix. Saute it till it starts browning.

* Step 4

Add in the tomato puree and the rest of the powdered spices, salt as per taste and mix well and sauté it or bhunno it till raw taste of tomato goes off and all the masala gets well cooked and oil starts seperating. Add in water as needed in the process to prevent the masala from burning. Now add the Cashew and Melon seeds paste and bhunno it more and cook further for few more minutes.

* Step 5

Add hot water to adjust the consistency of the gravy, check salt and add if required, the Koftas will absorb the moisture so keep the gravy in that way. Add in the koftas, mix gently so that the koftas doesn't break and you are done. Serve hot garnished with cilantro with roti or steamed rice or Pulav, Jeera rice etc. Note: Don't dunk the koftas in gravy, if you are not having it immediately.