Tofu Kofta

It has been a long break for me from this forum. There have been many changes in the past year and a half and my experiments with salt and spice have definitely been on hold. But, I’m back now and hope to serve you all with yummilicious recipes.

Today’s recipe is a complete surprise to me. My husband wanted to have kofta and that too with Tofu. Might not be a strange desire, but the only problem was I had never had this dish nor have I heard about it before. Nevertheless, I decided to use my imagination. The result was a pleasant surprise to me.

To pair with my delicious koftas, I made vegetable quinoa pulao and at the end of my dinner, I had empty bowls and a very happy husband:)

Ingredients

Kofta

Tofu – ½ pound

Onion – 1

Green Chillies – 5 to 6

Ginger grated – 1 tsp

Garlic -  1 tsp

Coriander leaves – ½ cup nicely chopped

Salt to taste

Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Hing – a pinch

Chaat Masala – 1 tsp

Bread crumbs – for rolling

Oil – for frying

Gravy

Onion – 1

Tomato – 2 to 3

Ginger  grated – 1 tsp

Garlic – 1 tsp

Green Chillies – 2

Salt to taste

Turmeric powder – ½ tsp

Chilli Powder – 1 tsp

Garam masala – 1 tsp

Chaat Masala – ½ tsp

Amchur powder – ½ tsp

Corriander leaves – ½ a bunch

Method

For the Kofta

Crumble tofu with your hand into a bowl. Add finely chopped onion, green chillies, ginger, and garlic to it. Add finely chopped coriander leaves, salt, turmeric powder, hing, chilli powder, and chaat masala. Mix all the ingredients well with your hand and make equal sized balls of the mixture. Roll each ball nicely onto the breadcrumbs.

Heat oil in a pan and once it is hot enough for frying, fry the tofu balls until they are golden brown. Drain the excess oil from the tofu balls in a paper towel and let the balls cool off.

For the gravy

Cut the onions and tomatoes into cubes or small pieces. Heat a little oil in a pan. Once hot, add the onions, ginger, garlic, and green chillies. Sauté until translucent and then add tomatoes and coriander leaves. Add all the spices—salt, chilli powder, turmeric powder, garam masala, chaat powder, and amchur powder.

Let the mixture boil for about five minutes and then let it cool down. Once the mixture has cooled down nicely, grind it in a blender into a fine paste. Add some cashews or almonds while grinding if the gravy is very thin.

Boil the gravy and bring down to simmer. Add the tofu koftas into the gravy and allow the gravy to boil in simmer for about 5 to 7 minutes. Serve hot with quinoa pulao or with roti. Enjoy your meal.