Soya Malai Kofta (Soya Balls in rich tomato gravy)

I had made Soya chunks biryani yesterday and I always land up soaking more than I need. I did have some snacks ideas for them , but since I was late from work I let that go and prepared for Soya Kofta curry for the next day lunch with roti. It looks like huge work but I feel Kofta’s are pretty easy to handle in the morning schedule if necessary preparations are made ahead in advance.

I also had tried raw banana kofta sometime back, I will post the recipe shortly. I used the same process with just little emphasis on garam masala as Soya have a distinct smell that might not go well if you are not expecting any adventure !

This can be served with Jeera rice as well.


Serves : 4

Ingredients : (Kofta)

Soya Chunks – Boiled and coarsely ground in blender

Paneer – 50 gms grated

Coriander Leaves – 2 Tbsp Chooped

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

Ingredients : ( Gravy)

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

Fresh Cream/ Milk – 2 tsp

Salt to taste



  1.  Cook 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 which will not make you happy. Repeated cleaning  will remove that.
  2.  For the Kofta Balls, add the soya chunks to a grinder .If the Soya chunks does become fine paste in your enthusiasm, dont bother,  just add some mashed potato  to it.
  3. Now, add the chopped onion to crushed Paneer  followed by chopped coriander leaves , cumin powder, red chilli powder , garam masala and  salt.Mix well gently with spoon.
  4.  Keep them separate as they form the filling for the  Kofta.
  5. Now add roasted Besan or Gram flour to the Soya paste and make balls of  lemon size. These balls retain their original size , so no worries with the size.
  6. In each ball fill with a half tsp of the paneer mix in such way that it should be hidden. Paneer has the tendency to break open the Kofta balls while cooking.
  7. I  sometimes dip them in bread crumbs, you can do if you wish to !
  8. In a wok, heat enough oil  for deep frying.
  9.  deep fry these balls in medium flame till they look brown and crisp from outside. Since they are already cooked soya , we don;t need to hold them for long.
  10. For the gravy, heat wok/Kadal and  add oil
  11. 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 leave it to soften. Allow it to cool and grind it.  (I use this process for most of my recipes that have gravies, ofcourse with slight variations though)
  12. Now in another Wok/ Kadai,  add chopped onions and cook till golden brown.
  13. Add the Tomato paste with the masala’s and cook for 15 minutes . ( Use this period for preparing Roti or rice )
  14. When the oil appears on sides, we know its done  also I generally go by the aroma.
  15.  Remove from fire. I generally put the Kofta before serving but if you like Kofta’s soft add them beforehand.
  16. Garnish with fresh creme if you choose to.
  17. Best goes with Phulka or Jeera Rice







A Food Nutritionist by qualification, a Human Resource by experience and a cook and a handicrafts person ,by choice. With the best of food critic ,artistic family lineage and art appreciators at home I am delighted to blog my recipe's ,art works for kids .You may see some of my work as a deliberate deviation from the traditional work's, be it the recipe/handicrafts....just to satisfy my creative bugs ..hope you enjoy your visit ...

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