• Soya Keema Aur Matar Ke Kofte
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INGREDIENTS


Soya Keema Aur Matar Ke Kofte

Servings - 2 - 3

INGREDIENTS


Soya granules - 130 grams

Warm water - 800 milliliters

Green peas - 230 grams

Water - 500 milliliters

Coriander - 12 grams

Garlic - 1 tablespoon

Ginger - 1 1/2 tablespoons

Green chili - 3

Gram flour - 70 grams

Onions - 60 grams

Red chili - 1/2 teaspoon

Salt - 1/2 teaspoon

Cumin powder - 1 teaspoon

Garam masala - 1 teaspoon

Corn flour - 2 tablespoons

Mint - 2 tablespoons

Oil - for deep frying

Almonds - 2 tablespoons

Poppy seeds - 1 tablespoon

Warm water - 50 milliliters

Oil - 1 1/2 tablespoons

Onions - 80 grams

Oil - 2 tablespoons

Cumin - 1 teaspoon

Cinnamon stick - 1

Ginger garlic paste - 1 tablespoon

Green chili - 1 teaspoon

Onions - 120 grams

Tomato - 200 grams

Turmeric - 1/2 teaspoon

Salt - 1 teaspoon

Paprika - 1 teaspoon

Coriander powder - 1 1/2 teaspoons

Water - 300 milliliters

Garam masala - 1 teaspoon

Fresh cream - 60 grams

PREPARATION

1. In a bowl, add 130 grams soya granules, 800 milliliters warm water and soak for 30 minutes.

2. Take a pan, add 230 grams green peas, 500 milliliters water and bring it to a boil.

3. Boil for 5 - 7 minutes.

4. Remove it from heat and drain the green peas.

5. Transfer this into a blender and blend it into a paste. Keep aside.

6. In a blender, add 12 grams coriander, 1 tablespoon garlic, 1 1/2 tablespoons ginger, 3 green chili and blend it into a paste.

7. Keep aside.

8. Take a pan, add 70 grams gram flour and dry roast until it turns golden brown in color. Remove it from heat and keep aside.

9. Then, take the soaked soya granules, blended green peas, blended coriander paste, roasted gram flour, 60 grams onions, 1/2 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon garam masala, 2 tablespoons corn flour, 2 tablespoons mint and mix all the ingredients well.

10. Take some mixture in your hands and shape it into a lemon sized ball.

11. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

12. Drain it on an absorbent paper and keep aside.

13. In a bowl, add 2 tablespoons almonds, 1 tablespoon poppy seeds, 50 milliliters warm water and soak for 20 - 25 minutes.

14. Heat 1 1/2 tablespoons oil in a pan, add 80 grams onions and fry till translucent or until it turns golden brown in color.

15. Remove it from heat and transfer this into a blender, add the soaked almonds and poppy seeds in it.

16. Blend it into a smooth paste. Keep aside.

17. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 cinnamon stick, 1 tablespoon ginger garlic paste, 1 teaspoon green chili and stir for 1 - 2 minutes.

18. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.

19. Now, add 200 grams tomato and saute until it turns soft and pulpy.

20. Cook for 5 - 7 minutes on medium heat.

21. Add 1/2 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon paprika, 1 1/2 teaspoons coriander powder and mix it well.

22. Add the blended almond paste and mix it well.

23. Then, add 300 milliliters water and mix it again.

24. Cover it with lid and cook for about 15 - 20 minutes on medium heat.

25. Open the lid and give it a nice stir.

26. Now, add the fried koftas in it and mix it well.

27. Add 1 teaspoon garam masala and mix it well.

28. Add 60 grams fresh cream and mix it again.

29. Cook for 5 - 7 minutes on medium heat.

30. Remove it from heat.

31. Garnish with fresh cream.

32. Serve hot.