Soya Kofta Curry

This recipe is basically a fusion of veg-nonveg both. I don't personally like soya at all but as it has really good food value and and it is full of protein.So I tried to include this in my daily life on my own way. Lets start making this.

Ingredients:

• soya chunk 15-20 pieces
• chicken kima 100gms
• Finely chopped onion 1 cup
• Ginger garlic paste 1tablespoon
• Chopped coriander 1cup
• chopped green chili 1 teaspoon
• Dry red chili 1
• Bay leaf 1.
• salt as per taste.
• Poppy seed paste 2-3 tablespoon
• Plain curd 1-2 teaspoon.
• Garam masala powder 1/2 teaspoon
• cumin powder 1/2 teaspoon
• coriander powder 1/2 teaspoon
• red chili powder 1/3rd teaspoon
• sugar 1/2 teaspoon
• white oil 3-4 tablespoon

Procedure:

• Soak the soya chunk in warm water for 10-15min.After that squeeze all water from it and then put it in the grinder and give it a gentle blend.Make sure not to make a paste of it but just to make it like kima and as it is very soft you don't need to blend it much .
• Take a bowl and mix chicken kima,soya mix,1/2 teaspoon ginger garlic paste,1/2 cup chopped coriander,1/2 cup chopped onion,salt as per taste and mix it well. Now make circular balls with that and flatten that with your hand. It will give you 6-7 such balls.
• Take a non stick pan and add 2 tablespoon of oil and put it in medium heat. Now add all the prepared circular kima balls and fry it until it becomes light brown on both side.
• Now take another non-stick pan and add rest of the oil in it and put it in medium heat.
• Add bay leaf and dry red chili in it and then add chopped onion.Fry it till it become light brown.
• Add ginger garlic paste,garam masala powder,chili powder,coriander powder,suger and cumin powder and add some water.
• After frying it for 5mins , add poppy seed paste and plain curd.Mix it really well and then add some salt.
• Add 1/3 rd cup of water and then add those already fried kima  balls in it.
• Put the lid on and low down the heat and cook it for another 5min.
• After that sprinkle some chopped coriander and cream from top and serve with steam rice or nun.