Yield: 3 cups
Prep time: 10 minutes
Total time: 25 minutes
Ingredients : (Kofta)
- Soya Chunks – 200 gms (Boiled and coarsely ground in blender)
- Paneer – 50 gms grated
- Coriander Leaves – 2 Tbsp Chopped
- Jeera Powder – 1/2 Tsp
- Garam Masala – 1/4 Tsp
- Red Chilli Powder – 1/4 tsp( actually adjust to taste, I consider this average)
- Roasted Gram Flour – 1/4 tbsp
- Onion – 1 Chopped
- Tomato – 3 chopped into large pieces
- Onion – 1 chopped into large pieces
- Ginger – 1tbsp chopped
- Garlic – 7-8 pods (de-skinned)
- Green chilli – 1 medium size
- Red chilli powder – 1 tsp
- Coriander powder – 1 tbsp
- Jeera Powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Milk 1 tbsp
- Fresh Cream – 2 tsp
- Salt to taste
How I do it :
Boil Soya Chunks in water for 15 minutes. Drain the water and wash atleast four times by squeezing water every time. Soya has a distinct smell and we don’t want that to linger. Repeated cleaning with fresh water, will eliminate that.
For the Kofta Balls, add the soya chunks to a grinder .If the Soya chunks does become fine paste in your enthusiasm, don’t bother, just add some mashed potato to it.
Now, add the chopped onion , crushed Paneer followed by chopped coriander leaves , cumin powder, red chilli powder , garam masala and salt. Mix well gently with spoon.
Keep them separate as they form the filling for the Kofta.
Now add roasted Besan or Bengal Gram flour to the Soya paste and make balls of lemon size.
In each ball fill with a half tsp of the paneer mix and close properly. Since,Paneer has the tendency to break open the Kofta balls while cooking, make sure it is stuffed inside properly.
I sometimes dip them in bread crumbs for better results!
Now, next heat enough oil in a wok for deep frying.
Deep fry these balls in medium flame till they look brown and crisp from outside. Since they are already cooked soya ,just need them to change color to brown.
For the gravy, remove the extra oil from the wok and keep 1 tsp.
Add the chopped tomatoes, ginger garlic and green chillies. Since we will be grinding them, dont worry we can get away with large chunks . I actually add the garlic pods as whole , even ginger chop in large chunks , same applies for tomatoes. Add some salt , this will hasten the cooking. For 10 minutes allow it to soften in low heat. Keep it to cool and grind it. (I use this process for most of my recipes that have gravies, ofcourse with slight variations though)
Now add the chopped onions and cook till golden brown.
Add the Tomato paste with the dry masala’s and cook for 15 minutes .
When the oil appears on sides, we know its done and I generally go by the aroma.
Remove from fire.Mix in the milk.
I generally put the Kofta into the gravy before serving but if you like Kofta’s soft add them beforehand.
Garnish with fresh cream and chopped coriander.
Best served with Phulka or Jeera Rice
Special Intrcutions :
You can use the soya shredded granules instead of the chunks and save the process of grinding to perfection
It’s ideal to try deep frying one Kofta ball at a time and incase it breaks – Mix 1 tbsp maida/cornflour in ½ cup water. Dip the balls before frying in the paste and roll them in a plate of breadcrumbs. This will prevent the balls from splitting while frying. Stay safe !
Slowly keep rolling the balls in oil while cooking, so that there is uniform cooking all over.