Koftas are actually spicy meatballs in rich gravy.
But Soyabean koftas are vegetarian alternative to this dish .
Koftas in many Hindu families are made from paneer or cabbage or lauki or soyabean keema in place of minced meat.
From childhood we have seen our moms cooking them in special occasions
Many sentiments are connected with these special dishes.
But now a days , these dishes are prepared as and when one desires.
Soya keema Koftas
Soya keema 2 cups soaked in water for half an hour.
Chana Dal 1/2 cup soak in water for 1 hr.
Green chilli 1 chopped
zeera 1 tsp
salt to taste
red chilli flakes 1 tsp
maida 1 tsp
dhania a handfull chopped
oil to fry
tomato puree 1 cup
red chilli pwdr 1 tsp
haldi pwdr 1 tsp
garam masala 1 tsp
saunf pwdr 1 tsp
saunth pwdr 1/2 tsp
garlic paste 1 tsp
corriander pwdr1 tsp
zeera 1 tsp
hing a pinch
vegetable oil 1 tbsp
Drain water from soya keema and chana dal. Blend chana dal
Squeeze soya keema add blended chana dal and mix all ingredients of Kofta in a bowl. Add Maida. Mix well and make koftas. Fry in hot oil n keep aside.
In a kadai add veg oil and splutter zeera, add hing and tomatoes. Add garlic paste. Saute till oil separates. Add all spices n 1 cup water. Let it boil. Add koftas and simmer for 10 mins. Keep gravy as you want. If required add more water. Adjust salt.
Serve with naans or rice.
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