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Soya Keema Kofta

Jul-21-2016
Tathagata Deb
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Soya Keema Kofta RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Shallow fry
  • Boiling
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. Soya Keema 1 cup
  2. Boiled potato 1 Big
  3. coriander leaves
  4. besan (gram seeds dust) 5 tablespoons
  5. Kasoori mathi (Fenugreek leaves) 1 tablespoon
  6. ginger paste 1 tablespoon
  7. Garam masala 1/2 tablespoon
  8. tomato paste 2 tablespoon
  9. Raisin paste 2 tablespoons
  10. cashew nut paste 2 tablespoons
  11. curd 2 tablespoons
  12. cumin powder 1/2 tablespoon
  13. coriander powder 1/2 tablespoon
  14. turmeric powder 1/2 tablespoon
  15. Red chili powder 1 tablespoon
  16. Green chili paste 1/2 tablespoon
  17. cumin seeds 1/4 tablespoon
  18. Bay leaves
  19. cinnamon 2-3
  20. cardamom 2-3
  21. cloves 2-3
  22. salt as per taste
  23. sugar as per taste
  24. mustard oil as required

Instructions

  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.

Reviews (3)  

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Seema Jhamtani
Aug-29-2016
Seema Jhamtani   Aug-29-2016

soya Seema means what?

Shweta Srivastava
Jul-25-2016
Shweta Srivastava   Jul-25-2016

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

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