Suitable for:
Vegetarian, Low Carb
Serves:
2 people
Protein density:
- 40.64%
Output:
- 2 big soya koftas with curry
Time:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
Recipe Macros: Defatted Soya Kofta Curry
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 265 kcal | 27 g | 10.8 g | 18 g | 15 g |
Ingredients: Defatted Soya Kofta Curry
| Macro Ingredient | Qty | Micro Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 45 g | Ginger | 1 inch |
| Paneer | 10 g | Green Chilly | 2 pieces |
| Onion | 70 g | Garlic | 6-7 cloves |
| Tomato | 100 g | Coriander Leaves | |
| Oil | 8 g | Baking Powder | a pinch |
| Turmeric Powder | 1/8 tsp | ||
| Red Chilli Powder | 1/8 tsp | ||
| Asafoetida | a pinch | ||
| Chat Masala | as per taste | ||
| Salt | as per taste | ||
| Jeera Seeds | a pinch | ||
| Kitchen King Masala | as per taste | ||
| Kasuri Methi | for garnishing | ||
| Cloves | 2 pieces | ||
| Cinamom Stick | 1 piece | ||
| Bay Leaves | 2 pieces |
Procedure : Making Kofta
- Take defatted soya flour 40g and add chopped onion (20g), ginger, garlic (2-3 cloves), finely chopped green chilly to it.
- Add salt, red chilly powder a little, chat masala, coriander leaves and make dough little softer than chapati.
- Make 2 balls and air fry them at 170-175 degree celsius for 15-16 minutes.
Procedure : Making Gravy
1. Blanche the tomato in hot water and peel of the skin.
2. Now blend the remaining onion (50g), tomatoes, green chilly (1), little ginger, garlic (2-3 cloves) in a mixer to make a smooth paste.
3. Heat 8g oil in a non stick pan and add jeera seeds, bay leaves, cinnamon stick, cloves, asafetida and paste to it.
4. Let it cook for 5-6 minutes till oil comes out and add salt, turmeric powder, pinch of red chilly powder, kitchen king masala, kasuri methi powder to it.
5. Now take 5g soya flour in a bowl, add 1 cup water to it and add it to the gravy to make the gravy thick.
6. Let it boil for 5 minutes and add the koftas and switch off the flame and serve hot.
7. Garnish with paneer and coriander leaves.
Procedure : Making Curry
- Add 5g soya flour, 1 cup water to the gravy (to make the gravy thick) and let it boil for 5 minutes.
- Now add the koftas and switch off the flame.
- Garnish with paneer and coriander leaves.
Your soya kofta curry is ready.
Serve it hot with rice or chapatis!
Outcome:
Dark brown colour
Shelf Life:
Taste great when consumed as and when prepared hot.
Storage Instructions:
Store in the refrigerator for 1 day.
Additional Info:
- You can replace finely sieved soya chunks flour with defatted soya flour.
- You can add any other vegetables, paneer, potatoes to the koftas as per your macros.
- You can garnish with cheese for a more creamy texture.
