No ratings yet

Soyabean kofta is made from a mixture of minced soya chunks mixed with ginger, onions, green chilies and other spices. These kofta balls are cooked in a spicy and thick onion and tomato gravy. The process to make soyabean kofta at home is very simple. Go through my recipe to learn them.

Table of Contents

KEY TAKEAWAYS

Soyabean kofta is a delicious dish.
Serve it with steamed rice, roti, or paratha for a complete meal.
Soyabean kofta tastes mildly spicy, savory, and flavorful.
Other similar recipes are paneer kofta, vegetable kofta curry, and palak paneer kofta.

The Ingredients:

To make the koftas:

1 cup soya chunks (soaked in warm water and squeezed)
5 pieces green chilies (whole)
1 piece ginger (4-inch size, diced roughly)
¼ cup coriander leaves
½ tsp garam masala powder
Salt to taste
3 tbsp onion (finely chopped)
2 tbsp gram flour (besan)
Cooking oil as required to deep fry

To make the gravy:

4 tbsp cooking oil
2 pieces bay leaves
2 pieces red chilies
1 piece cinnamon (2-inch size stick)
2 pieces green cardamom
½ tsp cumin seeds
1 cup onion (2 medium sized onions, chopped finely)
1 tsp ginger garlic paste
½ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
2 pieces tomatoes (medium-sized, paste)
2 cups water
Salt to taste
Coriander leaves (a handful, finely chopped)

This recipe came from a fellow mother at a science fair. While helping set up our kids’ projects, she offered me a snack she had packed. I loved the taste and flavor of the kofta. I asked her about the process and she wrote it down on the back of a chart paper.

I tried it that night. My husband found it refreshing, and my sons were happy to eat “fair food” at home. Now, it is our exhibition-day favorite. That quick chat reminded me that moms always carry something extra in their bags—snacks, stories, and sometimes, recipes that stick with you forever.

How to Make Soyabean Kofta? (Step by Step Guide with Images)

Step 1: In a mixer, take 1 cup of soya chunks (soaked in warm water and squeezed), 5 pieces of whole green chilies, 1 piece of ginger (4-inch size, diced roughly), and ¼ cup of coriander leaves and grind them to a coarse paste.

(Pro tip: If you do not squeeze the water from the soya chunks nicely, the kofta balls will fall apart while frying).

Step 2: Transfer the mixture to a mixing bowl and add ½ tsp of garam masala powder, salt to taste, 3 tbsp of onion (finely chopped), and 2 tbsp of gram flour (besan).

Step 3: Mix well, make the koftas, and keep them on a plate aside.

Step 4: Now, heat an adequate amount of cooking oil in a kadai and fry the kofta balls on a medium flame until they turn brown in color. Flip them with a spoon continuously. Remove them on a plate, with or without a tissue paper laid on it.

Step 5: Now, to make the gravy, heat 4 tbsp of cooking oil in a separate pan. When the oil is hot, add 2 pieces of bay leaves, 2 pieces of red chilies, 1 piece of cinnamon (2-inch-sized stick), 2 pieces of green cardamom, and ½ tsp of cumin seeds and fry them for about 20 seconds. Then, add 1 cup of onion (2 medium-sized onions, chopped finely). Mix them and cook for about 3 minutes on a medium flame until the onions turn brown.

(Pro tip: If you want a smooth texture for the kofta curry, add onion paste instead of chopping them finely).

Step 6: At this stage, add 1 tsp of ginger-garlic paste and cook it for another 30 seconds or so on medium flame.

Step 7: Now, turn the flame to low and add ½ tsp of turmeric powder, 1 tsp of red chili powder, ½ tsp of cumin powder, 1 tsp of coriander powder, and 1 tsp of garam masala powder and mix them nicely.

Step 8: Add the paste of two medium-sized tomatoes. Mix well. Cover and cook on a medium flame for 6 to 7 minutes until the oil separates.

Step 9: Now, add 2 cups of water and salt to taste. Mix well. Cover and cook for 4 minutes more on a medium flame and bring it to a boil.

(Pro tip: If you intend to serve the kofta curry with rice, add 3 cups of water).

Step 10: Check the consistency of the gravy. Add the kofta balls to it and mix them gently with the gravy.

Step 11: Finally, add a handful of finely chopped coriander leaves and switch off the flame of the gas stove. Cover it and let it sit for about 5 minutes so that the kofta balls absorb the gravy and become soft.

(Pro tip: Do not cook after adding kofta balls to the gravy or else they will be too soft and break).

Step 12: Your tasty and spicy homemade soyabean kofta curry is ready to serve. Transfer it to a serving bowl, garnish it with a few more chopped coriander leaves, and enjoy it hot with roti or rice.