Soya Keema Kofta | How to make Soya Keema Kofta

By Tathagata Deb  |  21st Jul 2016  |  
4.3 from 3 reviews Rate It!
  • Soya Keema Kofta, How to make Soya Keema Kofta
Soya Keema Koftaby Tathagata Deb
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About Soya Keema Kofta Recipe

Delicious koftas of soya keema in thick gravy. Sweet yet tangy to taste.

Soya Keema Kofta is a delicious dish which is liked by people of all age groups. Soya Keema Kofta by Tathagata Deb has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Soya Keema Kofta at many restaurants and you can also prepare this at home. This authentic and mouthwatering Soya Keema Kofta takes 20 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Soya Keema Kofta is a good option for you. The flavour of Soya Keema Kofta is tempting and you will enjoy each bite of this. Try this Soya Keema Kofta on weekends and impress your family and friends. You can comment and rate the Soya Keema Kofta recipe on the page below.

Soya Keema Kofta

Ingredients to make Soya Keema Kofta

  • Soya Keema 1 cup
  • Boiled potato 1 Big
  • coriander leaves
  • besan (gram seeds dust) 5 tablespoons
  • Kasoori mathi (fenugreek leaves) 1 tablespoon
  • ginger paste 1 tablespoon
  • Garam masala 1/2 tablespoon
  • tomato paste 2 tablespoon
  • Raisin paste 2 tablespoons
  • cashew nut paste 2 tablespoons
  • curd 2 tablespoons
  • cumin powder 1/2 tablespoon
  • coriander powder 1/2 tablespoon
  • turmeric powder 1/2 tablespoon
  • Red chili powder 1 tablespoon
  • Green chili paste 1/2 tablespoon
  • cumin seeds 1/4 tablespoon
  • bay leaves
  • cinnamon 2-3
  • cardamom 2-3
  • cloves 2-3
  • salt as per taste
  • sugar as per taste
  • mustard oil as required

How to make Soya Keema Kofta

  1. Boil the soya keema and potato. Drain completely.
  2. Mix the keema, potato, coriander leaves, kasoori methi, salt, sugar, garam masala, green chili paste and besan well. Make the koftas into desired shapes.
  3. Heat oil in a pan and deep fry the koftas and keep them separate.
  4. For the gravy, heat some oil in a pan and fry the bay leaves, cinnamon, cardamom, cloves and cumin seeds.
  5. Add ginger paste, green chili paste, cumin powder, coriander powder, red chili powder and cook till the oil separates.
  6. Next add curd, cashew nut paste, raisin paste and tomato paste and keep cooking adding little water in every steps.
  7. When cooked for few minutes add water for gravy and salt and sugar and boil the curry.
  8. Halfway through the boiling, add the fried koftas and boil few more minutes.
  9. When the koftas turned soft soaking in the curry and the curry is thick enough it's time to turn off the gas and keep in standing time for 2 minutes. Garnish with some coriander leaves (optional).
  10. Serve hot with rice/pulao.

My Tip:

Be careful with the koftas while boiling them in gravy. Too much boiling will make them swell to burst, less will keep them hard.

Reviews for Soya Keema Kofta (3)

Seema Jhamtani2 years ago

soya Seema means what?
Angel Divya
a year ago
soya granules

Shweta Srivastava2 years ago

ohk this is vegetarian right? a keema made of soya, excellent idea

swetambari mahanta2 years ago

when did you add besan? In the koftas or gravy?

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