Tofu Kofta

Tofu with its high protein and amino acids combined with potato rich in fibre and antioxidants makes this dish an excellent plant based meal.

Ingredients

• 1 Bay leaf
• 3 pepper corns
• 2 cardamom
• 1 tsp cumin seeds
• 2 cloves
• 3 tomatoes ( roughly chopped)
• 2 Onions ( roughly chopped)
• 1tsp coriander powder
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp kasuri methi
• 100gms tofu ( grated )
• 4-5 tsp & also for binding maida/ plain flour
• 2 green chillies ( chopped )
• 3 medium sized potatoes ( boiled and mashed )
• 1 tsp ginger garlic paste
• 2 tsp garam masala
• Coriander leaves ( chopped)
• 4-5 cashews for puree and chopped cashews for kofta
• 4tbsp coconut milk
• Oil for frying kofta

METHOD

For Tofu Kofta

1. In a bowl add the mashed boiled potatoes, grated tofu,1tsp salt, 1 tsp garam masala,1tsp red chilli powder, chopped green chillies &chopped coriander leaves and mix all the ingredients.
2. Add 3-4 tsp maida/plain flour in batches and knead into a smooth dough.
3. Take a little portion of dough & take a little dry flour on hands to flatten it into a bowl shape.
4. Add the chopped cashews into the dough & seal them from all sides into a ball or kofta.
5. Roll into dry flour and keep aside.
6. Heat oil in a Kadhai and shallow fry all the koftas on Medium flame.
7. Turn the koftas after a min and let it cook evenly on both sides.
8. Once it turns golden brown, place it on a paper towel and set aside.

 It will take around 30-45 mins for the soy milk to thicken and reduced on medium flame.

 For Gravy

1. Heat oil in a pan and add cumin seeds and let it crackle and then add all the spices and saute it on low flame.
2. Add the onions tomatoes & cashews and saute it for two minutes until the tomatoes are softened.
3. Turn off the flame and let it cool for 2-3 minutes and then blend it into a smooth paste.
4. Further, heat oil in a pan and add ginger garlic paste and red chilli powder and mix them on low flame.
5. Add the smooth paste into the pan and let it simmer for a minute and then add. coriander powder and kasturi methi and coconut milk & give the gravy a mix.
6. Add 1-tsp salt for taste & let it simmer for 1-2 minutes until all the flavours are absorbed. 

Place all the kofta in a bowl and pour the hot gravy covering the koftas completely and then garnish it with some chopped coriander leaves.