Not another kofta recipe again... I was telling myself when I thought of posting this, but the dish was quite tasty as usual that it would be a nice addition to this Kofta collection.
Soak soy beans overnight. I like how the round dry pearl-like beans soak and get into the oval-ish bean shape. Pressure cook them with some salt and spices. At this point the beans can be cooled and frozen for another day.
When ready to use, mush them in a blender and add some flour to make a dough that can be shaped into firm balls. Either bake or deep fry the balls. Sometimes, I coat the balls in batter made from chickpea flour before deep frying.
For the curry, blend some garlic, ginger, tomatoes, mint, coriander, cumin; heat oil in a pan, saute some onions along with the curry paste, add some water as needed and simmer.
Slide in the fried or baked kofta before serving; garnish with cilantro, spring onions and serve warm with naan or basmati rice.