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 part while frying).

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 gram flour (besan).

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

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.

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 size stick), 2 pieces of green cardamom, 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 of the kofta curry, add onion paste instead of chopping them finely).

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

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, 1 tsp of garam masala powder and mix them nicely.

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.

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).

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

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 it will be too soft and break).

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 hot with roti or rice.