Name: Soya Keema Kofta recipe by Tathagata Deb at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

Boil the soya keema and potato. Drain completely.
Mix the keema, potato, coriander leaves, kasoori methi, salt, sugar, garam masala, green chili paste and besan well. Make the koftas into desired shapes.
Heat oil in a pan and deep fry the koftas and keep them separate.
For the gravy, heat some oil in a pan and fry the bay leaves, cinnamon, cardamom, cloves and cumin seeds.
Add ginger paste, green chili paste, cumin powder, coriander powder, red chili powder and cook till the oil separates.
Next add curd, cashew nut paste, raisin paste and tomato paste and keep cooking adding little water in every steps.
When cooked for few minutes add water for gravy and salt and sugar and boil the curry.
Halfway through the boiling, add the fried koftas and boil few more minutes.
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).
Serve hot with rice/pulao.

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