Soya Kofta Curry with Corn Gravy:
Kofta curry is a Indian gravy dish with dumplings, which can involve, various different ingredients being used, not just for the dumplings but also variations in the gravy. This is to be our theme for the next blog-hop.
I began thinking through recipes to come up with…preparing kofta dishes is slightly elaborate….takes time and effort….I needed to make sure, I was able to dedicate enough time for my little girl who was unwell…most of all I should not stress myself out…
When limited ingredients circumstance hits, with barely a few days to go before the next blog-hop, despair sets in…to turn this into an advantage, takes some effort…
I remembered having made a corn gravy based paneer (Indian cottage cheese) dish a while ago. To my good fortune, I had some frozen corn. One nutritious ingredient which comes in handy during ‘low on veg’ times, is soya. I decided, this was to be my base for the koftas.
Kofta curries make delicious accompaniments to any flat bread or rice. This recipe of mine is – soya dumplings in corn and tomato based gravy with a hint of spices.
for the koftas:
soya chunks – 1 cup
cooked and mashed potato – 1 cup
gram flour (chickpea flour) – 2 tbsp (besan) (or as needed)
ginger – 1 inch piece grated
garlic – 1 clove
green chili – 1 long or 2 small chopped roughly
kasoori methi – 1/2 tsp crushed between your palms (dry fenugreek leaves)
salt to taste
for the gravy :
oil – 2 tsp
cumin seeds – 1/2 tsp
asafoetida or hing – 1 pinch (avoid asafoetida if on a gluten-free diet)
sweet corn – 2 cups (frozen or fresh – cooked )
tomatoes – 2 medium to large, chopped fine
turmeric powder – 1/2 tsp
red chili powder – 1 tsp
coriander powder – a pinch
amchoor powder – 1 pinch (dry mango powder)
garam masala powder – 1 pinch
salt to taste
water as needed
- for the koftas > >
- soya chunks - 1 cup
- cooked and mashed potato - 1 cup
- gram flour (chickpea flour) - 2 tbsp (besan) (or as needed)
- ginger - 1 inch piece grated
- garlic - 1 clove
- green chili - 1 long or 2 small chopped roughly
- kasoori methi - ½ tsp crushed between your palms (dry fenugreek leaves)
- salt to taste
- for the gravy > >
- oil - 2 tsp
- cumin seeds - ½ tsp
- asafoetida or hing - 1 pinch (avoid asafoetida if on a gluten-free diet)
- sweet corn - 2 cups (frozen or fresh - cooked )
- tomatoes - 2 medium to large, chopped fine
- turmeric powder - ½ tsp
- red chili powder - 1 tsp
- coriander powder - a pinch
- amchoor powder - 1 pinch (dry mango powder)
- garam masala powder - 1 pinch
- salt to taste
- water as needed
- cook the soya chunks as advised on the packaging. mine said, cook in boiling water for 10 min, drain, add over cold water. then squeeze out all the liquid from each of the chunks. keep aside.
- crush the cooked soya in the mixer-grinder with roughly chopped green chili, ginger and garlic clove. transfer this to a bowl.
- to the same bowl, add the mashed potato, salt, crushed kasoori methi and mix everything well.
- now, take small portion of the mixture and prepare the dumplings - shaping them spherical or oval or oblong as per your wish.
- deep fry the koftas in heated oil at medum heat until golden brown. make sure the oil is hot. if you fry koftas in cold oil, it absorbs more oil and might also break. first test out one kofta. see if it holds.
- once fried, transfer on to an absorbent paper. this recipe makes 10 oblong koftas.
- to prepare the gravy, first crush the cooked corn in mixer-grinder to form a smooth paste adding some water. keep this aside.
- in a pan, heat the oil. splutter cumin seeds. add asafoetida, chopped tomatoes and cook the tomatoes at med-high, covered, then simmer until you notice oil droplets along the edge leaving the gravy. for best flavor, it is important to cook the tomatoes really well.
- now add the spice powders - turmeric powder, red chili powder, coriander powder, amchoor powder, garam masala powder. mix.
- now, add the crushed corn paste, mix well, add salt and bring to a boil adding water as per the consistency of gravy you desire.
- simmer, add kasoori methi crushed between your palms, mix and cook briefly. turn off the heat.
- just before serving add the koftas to the gravy and serve or place the koftas and pour small amount of gravy over it and serve.
- serve with any flat bread of your choice or rice.
to firm up the consistency of the kofta mixture, you can use chickpea flour or corn flour or even soya flour. if it still appears to be needing substance, you can add some crushed sweet corn to the mixture and make koftas.
another tip is that you can roll each of the kofta mixture balls in plain flour (all purpose flour /maida) or corn flour and then deep fry. once you do this. allow them to SIT for 10-15 min before you deep fry. this way it holds better.
make sure the oil is hot for deep frying the koftas, if not they absorb more oil and also might break open.
koftas can also be shallow fried or baked in the oven.
add koftas to the gravy, just before serving, otherwise they will turn soggy.
left-over koftas taste great the next day to when warmed up and eaten. (make sure to store them in the fridge)
Do check out my dear friends’ amazing posts too who are part of the blog-hop –