SOYA PANEER KOFTA CURRY

White gravy with kofta's are delicious to an extreme extent. Soya granules with cottage cheese, it is full of nutritious and flavourful. White gravy gives a creamy texture, while koftas are luscious. Enjoy this delectable dish. 

INGREDIENTS FOR KOFTAS:
1/2 Cup Soya Granules / Chura
1/2 Cup Crumbled Cottage Cheese (Paneer)
1 Boiled Potatoes
1 tbsp milk
4 tbsps Gram Flour
1/2 Onions (finely chopped)
1 tsp Grated Ginger
3 Green Chillies (finely chopped)
1 tsp Roasted Cumin powder
Salt to taste
Vegetable Oil for frying

INGREDIENTS FOR GRAVY:
3/4 Cup Onion (chopped)
4 Pods of Garlic
2" long ginger (sliced)
1/3 Cup Yogurt (curd)
1 tbsp All Purpose Flour (maida)
1/2 tsp Cumin Seeds
1 Bay Leaf
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Shahi Garam Masala
1 tsp Dry Fenugreek Leaves (kasoori methi)
1 tbsp finely chopped Cilantro
2 tbsps Sour cream
2 tbsps Oil
1 tsp Clarified Butter (ghee)
1/2 tsp Sugar (optional)
Salt to taste

METHOD FOR KOFTAS:

Boil soya granules with enough water, salt and milk. Drain water and squeeze out water from soya granules. Set aside.

In a large bowl, combine soya granules, boiled potato, cottage cheese, gram flour, onions, green chillies, ginger, roasted cumin powder and salt. Mash and mix well. Divide mixture into 12-14 small round portions for making koftas. 

Heat enough oil in a wok for deep frying, Add 5-6 koftas at a time for frying. Fry them on high flame till them turn brown in colour. Drain in a paper towel. Follow the same process for remaining koftas.

Now Koftas are ready. Keep aside.

METHOD FOR GRAVY:

Grind onion, garlic, ginger and make a smooth paste.

Beat yogurt and flour together in a bowl. Set aside.

Heat oil in a pan. Add cumin seeds and bay leaf in it, saute for a few seconds, then add grinded paste in it. Fry for 4-5 minutes, till it leaves oil.

Now add turmeric powder, stir well and add beaten yogurt in it and 1/2 cup warm water. When it starts boiling, add red chilli powder, dry frnugreek leaves, salt, sour cream and sugar (optional) in it. Stir well for 2-3 minutes.

Lastly, add shahi garam masala and clarified butter in it. Remove from heat. Add few chopped cilantro in it. Pour the gravy slowly on the koftas. Stir gently to make sure the koftas don't break.

Serve hot with pulao or chapathi or paratha or naan.

TIPS: Frying on low flame, will make koftas consume a lot excess oil.

         At the time of boiling soya granules, add milk to remove soya smell.

         Don't boil koftas with gravy, as they might break.

         Little touch of sweetness enhances the taste of the gravy. 

Sending this recipe to The Master Chef Contest

This recipe goes to Cooking with Love Series, hosted at Torviewtoronto

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights