Meatless days are blessings when I use these Soya crumbles. My son is a meat lover and it’s hard to convince and make him happy when it comes to meatless days. I made sure that we have two days in a week where we eat only vegetarian food.
He is not fussy about eating veggies, I have to say that he is good at eating any veggies, he eats even bitter gourd, but basically he is slow on vegetarian days. So I started looking at options like mushrooms and soya chunks and granules from Indian store.
He does not seem to like the chunks, but he liked the granules better. I always felt that it has to be cleaned well and never was 100% happy, was always doubtful whether I cleaned it well or not.
I went to the grocery store few months or more than a year back and was looking for organic tofu and I found this soy crumbles and I grabbed it immediately, but my H was not sure if it would taste the same as the one bought from Indian store.
I was very excited about trying it. I opened to see that it’s already cleaned and moist and ready to use. It was a saver for me, I mean it. You don’t have to do the process that I used to do it for the Indian brand one. From that day I always have a stock on 1 packet in my fridge and I totally love it. I have used it to make lettuce wraps, in paratha and now I am trying this kofta curry for the first time.
First I thought I would add other veggies along with the soya crumbles to make the kofta, but I skipped veggies, just for the reason to taste the soya more and see how I like it. You can very well add any veggies to it or even meat if you like and get creative. 🙂
- 1 Pkt Soya Crumbles (Lightlife brand - smart ground meatless original crumbles)
- 1/2 Tsp Onion Powder / chopped
- 1/4 Tsp Garlic Powder / chopped
- 1/4 Tsp ginger Powder / chopped
- 1/2 Tsp Chili Powder
- 1/4 Tsp Garam Masala Powder
- 1 1/2 Tbsp Corn Starch
- Salt as needed
- 2 Tbsp Oil to fry
- 1 Bay Leaf
- 2-3 Green Cardamom
- 4-5 Cloves
- 1 Stick Cinnamon
- 1 Tsp Cumin Seeds
- 1 Tsp Fennel Seeds
- 1 Onion chopped fine
- 4-5 Tomatoes chopped fine
- 2-3 Green Chilies chopped fine
- 1 tbsp Ginger-Garlic Paste
- 2 Tbsp Tomato Paste
- 2 Tbsp Tomato Ketchup
- 1/2 Tsp Worcestershire sauce
- 1 Tsp Turmeric Powder
- 1 Tbsp Chili Powder
- 2 Tbsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Fennel Powder
- 1/2 Tsp Garam Masala Powder
- Salt to taste
- 1 Tbsp Olive Oil
- 1/4 Stick (2 Tbsp) Unsalted Butter
- 1/2 - 1 Cup Heavy Whipping Cream
- 1 Cup Cilantro chopped
- In a mixing bowl, break down the soya crumbles, add rest of all ingredients to make kofta, mix it well and makes small lime size balls.
- Meanwhile I heated up non stick unnippam/paniyaram/Aebleskiver puff pancake pan, added few drops of oil in each and placed the soya balls and fried them for 4-5 minutes each side and removed them onto a paper towel to drain the excess oil.
- Heat up a kadai/pan with oil and butter, add all whole garam masalas like bay leaf, cumin and fennel seeds, green cardamom, cloves and cinnamon and saute it for a min.
- Add onion and saute it until it turns golden brown.
- Add ginger-garlic paste and saute it until raw smell is gone.
- Add dry spice powders like turmeric, chili, coriander, cumin and garam masala powder and saute it in low flame until the oil comes out.
- Add tomato paste and tomato ketchup and saute it until it turns a bit dark in color or for few minutes.
- Now add the green chilies, tomatoes, Worcestershire, salt and mix well, cover and cook for 4-5 minutes or until the tomatoes are cooked well and it forms a thick gravy.
- Now add the whipping cream mix well and cook it again for few more minutes.
- Now add the prepared koftas, mix well and cook for another 6-8 minutes.
- Garnish with cilantro and serve hot with roti or naan or rice or pulav or any other main dish of your choice.