Soybean Badi Kofta Curry Recipe

Namaste everyone! Welcome back to Padma Kitchen & Health.

Whenever we think of rich Mughlai curries or restaurant-style Koftas, we often worry about excessive oil, heavy cream, or deep frying. But what if you could enjoy that exact melt-in-the-mouth, rich Mughlai flavor in a protein-rich, low-oil homemade version?

Today in my kitchen, I prepared a special Soybean Badi Mughlai Kofta Curry—a rich, flavorful, and nutritious dish made with simple home ingredients and minimal oil. It’s so delicious that your family will want to cook it again and again!

Watch the Step-by-Step Cooking Video

Before you read the full written recipe, watch how I made these soft, delicious soya koftas step-by-step on my YouTube channel:

Why You Will Love This Recipe

  • High Protein Powerhouse: Soya chunks (badi) are packed with plant-based protein, making this meal both filling and healthy.
  • Mughlai Flavor with Less Oil: Enjoy a silky, smooth gravy without heavy restaurant oils or excessive ghee.
  • Melt-in-the-Mouth Texture: Soft soya koftas that absorb the rich gravy perfectly.
  • Perfect for Special Meals: Great option for weekend lunches, dinner parties, or when you want to make something special for guests.

Ingredients Needed

For the Soya Koftas:

  • Soya Chunks (Badi): 1.5 cups (soaked in hot water & squeezed dry)
  • Boiled Potato: 1 medium (mashed, for smooth binding)
  • Besan (Gram Flour) / Roasted Oats Powder: 2 tablespoons (for binding)
  • Green Chillies: 2 (finely chopped)
  • Ginger-Garlic Paste: 1 teaspoon
  • Spices: Haldi (turmeric), red chilli powder, garam masala, and salt to taste.
  • Fresh Coriander: Finely chopped.

For the Mughlai Gravy:

  • Onions: 2 medium (finely chopped or paste)
  • Tomatoes: 2 medium (pureed)
  • Ginger-Garlic Paste: 1 tablespoon
  • Curd (Dahi) or Fresh Malai: 2 tablespoons (whisked)
  • Whole Spices: 1 bay leaf (tej patta), 1 small cinnamon stick, 2 green cardamoms, and 1/2 tsp cumin seeds (jeera).
  • Powdered Spices: 1/2 tsp turmeric, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, and kasuri methi.
  • Cooking Oil / Ghee: 1 to 2 tablespoons (kept light and healthy).

Step-by-Step Cooking Method

Step 1: Preparing the Soya Mixture

  1. Soak the soya chunks in hot water with a pinch of salt for 10 minutes until soft.
  2. Squeeze out all excess water completely from the soya chunks.
  3. Transfer them to a mixer jar and coarse-grind them (do not make a fine paste).

Step 2: Shaping & Cooking the Koftas

  1. In a mixing bowl, combine the ground soya chunks, mashed potato, besan, ginger-garlic paste, green chillies, spices, chopped coriander, and salt.
  2. Mix well to form a firm dough-like mixture.
  3. Shape into smooth, medium-sized round balls (koftas).
  4. Healthy Tip: You can pan-fry them with minimal oil in an Appe pan / non-stick pan until golden brown, or air-fry them instead of deep frying!

Step 3: Making the Silky Mughlai Gravy

  1. Heat 1-2 tablespoons of oil in a kadhai. Add cumin seeds, bay leaf, cardamom, and cinnamon stick.
  2. Add chopped onions and sauté till golden brown. Stir in ginger-garlic paste and cook till the raw aroma disappears.
  3. Add turmeric powder, Kashmiri red chilli powder, coriander powder, and tomato puree. Cook till the masala thickens and releases a rich aroma.
  4. Lower the flame and whisk in 2 tablespoons of smooth curd (or fresh malai). Stir continuously on low flame so it blends smoothly without curdling.
  5. Add 1 to 1.5 cups of warm water, adjust salt, and let the gravy simmer for 5–7 minutes until rich and fragrant.

Step 4: Serving the Koftas

  1. Finish the gravy with a sprinkle of crushed kasuri methi and a pinch of garam masala.
  2. Important Tip: Place the hot koftas in your serving dish and pour the hot gravy over them just before serving. (Do not boil koftas inside the gravy for too long to keep them soft and intact!)

Garnish with fresh coriander leaves and serve hot with naan, phulkas, or jeera rice!

Chef’s Pro Tips for Soft Koftas

  • Squeeze the Water Well: Ensure you squeeze out all excess water from the soaked soya chunks before grinding, otherwise the koftas might become too soft or sticky.
  • Light & Healthy: Using curd (dahi) instead of heavy cream gives the gravy that rich Mughlai texture while keeping it light on digestion.

Did you enjoy this healthy twist on Mughlai Koftas? Let me know your thoughts in the comments below, and don’t forget to subscribe to our YouTube channel for more healthy homemade recipes! With love, Padma 🙏