Wednesday, July 26, 2017


Soya kofta is a curry in which the deep fried round dumplings of soya are cooked in spicy gravy of tomato and cashew paste. The addition of  fresh cream gives you a smooth and rich texture to the gravy. This curry goes well with chappati or butter naan or phulkas in lunch or for dinner.


1 Cup cooked Minced soya

1 Boiled and grated Potato (small)

1 tbsp Garlic garlic paste

1 tsp Cumin pd

1 tsp Amchur pd

1 tsp Chilli pd

2 tsp Cornflour

Salt to taste.

Oil for deep fry.


2 Onions Chopped

2 Tomato Chopped.

1 Green chilly

2 tsp Jeera.

1 tbsp Garlic

2 tsp Coriander pd

1 tsp Turmeric pd

2 tsp Kitchen king masala

1 tbsp Cashew paste

2 tbsp Fresh cream

1 tbsp Oil.

Water as per required

Coriander leaves for garnish

Salt to taste.


In a big bowl, add minced soya, grated potato and rest of the ingredients except oil, mentioned one by one and knead into a dough. Add cornflour as needed. Grease your palms and make small balls and keep it aside. Heat oil for deep fry and fry them till golden brown.

For the curry, Heat oil in pan. Season with jeera and add garlic, green chilly and onions. Fry till the onions turns slight brown. Add all the masala powders and saute well. Add tomato and cashew paste and stir well for about 3 to 4 min. Depends upon the gravy, add little water and cook over medium heat. Stir in between occasionally. Add fresh cream and coriander leaves and give it a nice mix. Transfer the gravy with a bowl and garnish with fried soya kofta. Serve hot with chappati or naan.