Ingredients

For the soya koftas 1/2 cup soya granules 1/2 cup boiled and mashed potatoes 1/2 tsp ginger-green chilli paste 1 tbsp chopped mint leaves (phudina) 1 tbsp besan (Bengal gram flour) salt to taste oil for deep-frying For the gravy 1 cup onions, finely chopped 1/2 tsp grated ginger (adrak) 1/2 tsp grated garlic (lehsun) 1/4 cup fresh tomato puree 1 tsp fennel seeds (saunf) powder 1/4 tsp turmeric powder (haldi) 1 tbsp coriander-cumin seeds (dhania-jeera) powder 1 tsp chilli powder 2 tbsp chopped mint leaves (phudina) 3/4 cup milk 1/2 tsp garam masala 1 tbsp oil salt to taste For the garnish 10 to 12 mint leaves (phudina) Method

For the soya koftas

1. Heat cup of water in a pan, add the soya granules and allow them to soak for 5 to 7 minutes. 2. Drain out all the water by squeezing it out of the granules. 3. Combine all the ingredients in a bowl and knead into a soft dough without using any water. 4. If the dough seems soft, add more besan to adjust the consistency. 5. Divide into 10 equal portions and deep fry in hot oil till they are golden brown.

6. Drain and keep aside.

For the gravy

1. Heat the oil in a non-stick pan and add the onions. 2. Saut the onions over a slow flame till they are golden brown. 3. Add the ginger and garlic and saut for 1 to 2 minutes. 4. Add the tomato pure, fennel powder, turmeric powder, coriander-cumin seed powder and chilli powder and saut till the oil separates from the gravy. 5. Add the mint and milk and bring to a boil 6. Simmer for 4 to 5 minutes. Cool completely. 7. Pure the gravy and pour it back into a pan. Add the garam masala, salt and aprrox. cup of water and allow it to come to a boil.

How to proceed

1. Add the koftas to the gravy and simmer for 2 to 3 minutes. 2. Serve immediately garnished with the mint leaves.