Tofu Kofta Curry

This one is for the Tofu haters. This is also for everyone else, but especially those who find tofu absolutely distasteful.

Written by Feashts

3 people

Serves 3 people

20 ingredients

All available in your home

25 minutes

Prep time

Tofu Kofta Curry - inspired by the Bengali Chanar Kofta Curry

I think tofu finds itself pretty useless in Indian households, because it doesn’t appeal to most of our tastebuds. But think of Tofu as an edible sponge. It can absorb any flavour and become anything you want it to, like a really good child your parents never had. You may have hated Sharma ji ka beta, but you’ll love this Tofu Kofta Curry because it has full marks in nutrition, and taste.

My point is, this recipe, is not only easy to prepare. It is so tasty. The Koftas taste very much like Chenna/paneer kofta that Bengalis eat.

Ingredients

Tofu – 200g
Potato – 400g
Coriander Leaf – 1/2 cup
Minced Ginger – 1 tbsp
1-2 large cloves of garlic
1/2 tbsp lime juice
4 dry red chilies
1 bay leaf
1 tbsp mustard oil
3-4 tbsp neutral vegetable oil
2 tsp Kashmiri Red Chili powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/4 tsp black pepper powder
1/4 tsp Garam masala
2 tsp cumin powder
1 tbsp sugar
1/2 tbsp salt

Instructions

Using Fresh and not frozen tofu will give best results for this recipe

Cut the potatoes, with skin, into quarters

Wash the potato slices and then boil until fork tender

170g oiled and slightly mashed potatoes go into the mixture

And finally 1/2 tbsp lemon or lime juice

Mix everything well until you have a semi-smooth texture

Form 1inch -1.5 inch diameter Kofta balls

In a separate container add 1 tbsp minced ginger

and mix well till the sugar and salt dissolve. Set it aside

In a pan, add 3-4 tbsp neutral oil. And when hot, add the kofta balls.

Take the Kofta balls out. and in the same pan, add Paanch phoron, 4 dry red chilies, and 1 bay leaf

Add in the liquid spice mixture(on medium heat)

Stir the mixture until the raw smell goes away, and oil starts coming up on top

Note: This recipe does not require frozen tofu. Freshly bought Tofu is best for this recipe.

Cut potatoes into quarters, keep the skin on(it gives extra taste to the Koftas), wash the potato wedges well and in salted water, boil the potatoes, until fork tender. Once, cooked, drain the water and set aside.
Meanwhile, drain as much water as you can from the tofu block. Then smash the tofu into a crumbly texture.
To the tofu, add 1 tsp Kashmiri red chili powder, 1 tsp cumin powder,1/2 tsp turmeric, 1/4 tsp coriander powder, 1/4 tsp black pepper powder, 1 tbsp sugar, 1tsp salt, 1 tbsp mustard oil, 1.5 tbsp AP flour, 170g boiled potatoes with the skin on and 1/2 tbsp lime juice. Mix everything together well so that it forms a smooth mixture.
Make 1 inch – 1.5 inch diameter Kofta balls.
In a separate container, add 1 tbsp minced ginger, 1 tsp Kashmiri red chili powder, 1/2 cumin powder, 1/4 tsp turmeric, 1/4 tsp coriander powder, 1/4 tsp garam masala, 1 tsp sugar and 1/2 tsp salt. Add 1/4 cup water and mix until the sugar and salt are completely dissolved.
In a pan, on medium-high heat, add 3-4 tbsp neutral vegetable oil. Once the oil is very hot, add in the Kofta balls into the oil. Fry till all sides are golden brown. Take out the Koftas
In the same pan, with the residual oil, add 1/2 tsp paanch phoron, 4 dried red chilies, and 1 bay leaf. Temper for 20 seconds on high heat.
Add the liquid spice mixture into the pan and let it cook until the raw smell is gone. Continue to stir so the spices don’t burn. Once the spice mixture starts releasing oil, lower the heat.
Add the Kofta and rest of the boiled potatoes. Add 1.5 cups water
Boil for 10-12 minutes on medium heat. Serve with steamed rice.

All my love, Feashts