Wednesday, April 23, 2014

Baked Soybean Kofta in Spic Tomato Gravy

The is the 17th week of the 52 Week Challenge and the theme this week is Soy. I made these soybean kofta in spicy tomato gravy for the challenge.


This recipe requires you to soak the soybean overnight. Pressure cook the beans so they are tender when mashed to pulp. Addition of just two or three raw unsalted cashews to the gravy makes it creamier. Alternately you could add milk or cream.

You will need
For the kofta
1 cup dry soybean
1 medium onion, chopped
1 Serrano pepper, deseeded and minced
1 tbsp. paprika (adjust to taste)
1 tbsp. cumin coriander powder (you could use garam masala or your favorite spice mix)
1 tbsp. agave syrup or sugar (optional)
Juice of 1/2 lime
handful cilantro, diced
salt to taste
1/4 cup semolina (could use cornmeal)

For the gravy
1 large onion, coarsely chopped
4 medium tomatoes, coarsely chopped
2-3 raw unsalted cashews

1 tbsp. ginger garlic paste (or fresh ginger and garlic minced)
2 tbsp. olive oil (can substitute oil of your choice)
1 tbsp. paprika
1 tbsp cumin coriander powder (or garam masala)
1 bay leaf
1 tsp. cumin seeds
salt to taste
cilantro to garnish

To make the kofta
Wash and soak the soybean in water overnight. Pressure cook until tender. Drain the water and mash the beans in a bowl. Combine all the other ingredients except semolina with the mashed beans. Taste and adjust seasoning. 



Preheat oven to 400 F. Divide the mashed mixture into small balls.  Roll the balls in semoline and place on a baking sheet covered with parchment paper. 


Bake for 18-22 minutes until they are no longer mushy, hold their shape well and are slightly brown.


Meanwhile, heat a pan and add the chopped onion and tomatoes to it. Let them cook on medium high heat until the juice from the tomatoes is flowing. Switch off heat and cool the mixture.


Transfer to a blender. Add the cashew nuts and blend until smooth and keep aside. 
Heat olive oil in a pan and add cumin seeds. When heated through add the ginger garlic paste. Cook for under a minute and . Pour the gravy back into the pan. Add cumin coriander powder, salt, paprika and bay leaf. Let it simmer for 5 minutes. 


When the kofta are cooked transfer them to a oven safe deep dish. Pour half of the gravy over the top. Put the dish in the oven for 5 minutes. Pour the remaining gravy over the top.


Serve hot.

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