Methi Soya Kofta Curry

Methi Soya Kofta Curry is an innovative dish from my kitchen. It is a sweet, tangy and medium spicy tomato based curry with fenugreek leaves and soya granules koftas. It is a no onion no garlic dish.

Measurement: 1 Cup = 180 ml
Serves: 2

Ingredients:
For Methi Soya Kofta Curry:

1. Methi soya koftas
2. Tomato based curry
3. Tomato slices for garnishing
4. Coriander leaves for garnishing

For the Koftas:

1. Methi (washed & chopped) - 1 1 /2 cup
2. Soya granules - 3/4 cup
3. Potato (boiled, peeled and mashed) - 1 medium
4. Cumin powder - 3/4 tsp
5. Red chilly powder - 1/ 2 tsp
6. Turmeric powder - 1/8 tsp
7. Amchur - 1/3 tsp
8. Besan - 2 tbsp approx
9. Maida - 2 tbsp approx
10. Oil - for deep frying
11. Salt to taste

For the Curry:

1. Tomato (chopped) - 1 medium
2. Tomato puree (ready made) - 3 tbsp
3. Cashew nuts - 10
4. Thick malai - 2 tbsp
5. Peppercorns - 4
6. Coriander seeds - 15
7. Cloves - 2
8. Cinnamon - 1/4" piece
9. Green cardamom seeds - 6 to 8
10. Bayleaf - 1 small
11. Cumin seeds - 1/8 tsp
12. Cumin powder - 1/3 tsp
13. Turmeric powder - 1/8tsp
14. Kashmiri mirchi powder - 1/2 tsp
15. Red chilly powder - 1/4 tsp
16. Kasuri methi - 1/2 tsp
17. Oil - 1 tsp
18. Ghee - 1tsp
19. Sugar - 1 1/2 tsp
20. Salt to taste

Procedure:
For the Koftas:

• Boil 2 cups of water, add salt, turmeric powder and soya granules. Drain and transfer to cold water. Squeeze and transfer to the mixing bowl.
• Combine all the ingredients except oil. Mix well and let it rest for 10 min.
• Divide the mixture into 8 to 9 portions.
• Shape them round or oval.
• Deep fry the koftas on low flame till they turn slightly brown. Turn gently occasionally.
• Place them on an absorbent paper.

For the Curry:

• Soak cashew nuts  in warm water for 15 min. Chop them after soaking.
• Heat oil in a pan add ingredients numbering 5 to 10, fry till they give out aroma.
• Add tomato and stir fry till it turns mushy.
• Grind spices, tomato and cashew nuts to a fine paste without water.
• Heat ghee in a pan and cumin seeds.
• Add ground paste and stir fry for 2 min.
• Add turmeric powder, cumin powder, red chilly and kashmiri mirchi powder, stir fry for a few seconds.
• Add tomato puree and and mix well.
• Add kasuri methi, salt, sugar and water ( 1 1/2  cup approx or as per your requirement).
• Stir well and simmer for 5 min.
• Add malai and mix well.

For Methi Soya Kofta Curry:

• Add 1 to 2 crumbled koftas to the curry and stir well. Simmer for a min.
• Add remaining whole koftas and simmer for another min.
• Garnish with coriander leaves and tomato slices.
• Serve with roti, paratha etc.

Tip:

• Before you start deep frying all the koftas, check  by dropping a small kofta. If it splits, then you need to add more flour, besan to the mixture.
• You may use onion and garlic in the curry preparation.