For the kofta
Soya granules - 250 gms
Turmeric powder -1 tsp
Egg - 1 - beaten ( you will need only half of it)
Bread - 2 slices, dipped in water and squeezed dry
Green chillies - according to taste- 1or 2 finely chopped
Garlic - 2 - finely chopped
Ginger - 1/2" finely chopped
(or like I did, simply use ginger-garlic paste)
Coriander leaves - finely chopped
Mint - finely chopped ( few) - optional.
Salt to taste.
For the curry:
Onion - 1 chopped
Tomatoes - chopped
Ginger-garlic - paste 1 tsp
( I used an onion and also used Maggi Bhuna Masala - which has onion, tomatoes, ginger garlic )
Turmeric - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Coconut milk - 3 tbsp ( I did not use it - but it would add to the taste)
First the faux meat balls:
Soak the granules in it for about 15 mins
Squeeze dry and keep aside.
Add all the other ingredients except the egg.
Once mixed well, slowly add just enough egg to bind the mixture.
The mixture should be moist but firm.
Make balls of the mixture and keep on a plate ( under the fan) for about 1/2 hour to dry out.
It is essential that the koftas do not disintegrate in the gravy. So to be on the safe side, after 20 minutes of 'drying', I just popped the plate into the microwave for a minute.
For the curry -
Heat oil, add onion, fry a while.
Add the Bhuna Masala or chopped tomatoes, ginger garlic paste and allow to simmer till it forms a thickhish gravy.
Add the masala powder and salt.
Slowly slide in the koftas.
Simmer, partially covered till the koftas are cooked.
At this point, you may add the coconut milk and remove from fire.
Garnish and serve.
It was good to taste. And what I especially liked was that it did not involve frying of the 'meat ball' and seemed a healthier option.
PS - Do something with the remaining beaten egg.