First, soak the soya granules in hot water. Cover them and keep them aside for about 10 minutes.

While the soya bean is getting soaked, wash the potatoes and cut them in half. Boil them until cooked to perfection.

After 10 minutes, drain out the excess water and squeeze out all the water from the soya chunks.

When the potatoes are cooked, let them cool completely and peel the skin. Keep them aside.

Now, chop the soya chunks into small pieces or use a mixer grinder to make a coarsely ground soya granule.

Transfer them into a large mixing bowl.

To this, add the boiled potatoes, ginger paste, green chili pastes, coriander powder, turmeric powder, finely chopped mint leaves, coriander leaves, besan, and salt to taste.

Mash the potatoes until smooth and then mix everything nicely so as to form a nice dough.

Take a taste test. Add if anything is needed.

Now, divide the dough into 8-20 portions, depending on the size you want.

Give them a round shape and press gently from both sides to form the shape of the kofta. It can be of any other shape as well.

Cover and keep aside. Let the dough rest for 10 minutes.

Next, take a deep frying pan and add oil in a generous amount of oil to deep fry.

Let the oil heat until it smokes a little.

Keep the flame on medium and gently lower the koftas into the oil.

Fry them from both the sides until golden brown.

Fry them in batches and transfer them to a kitchen tissue-covered plate. This will soak off the excess oil.

For the gravy, take a blender and make a fine puree of the tomatoes.

Also, blend the ginger and green chilis.

Next, take a kadhai or a cooking pot and add oil.

Let the oil heat until it smokes a little.

Keep the flame on medium.

To the heated oil, add the bay leaves (tear them from the middle), cumin seeds, cinnamon stick (break it from the middle), and black peppercorn.

Stir them until fragrance comes out of the aromatics.

Keep the heat on medium.

Now, add the ginger and green chili paste.

Stir and fry them until the rawness is gone.

Next, add the tomato puree, coriander powder, and turmeric powder.

Combine everything and fry them until the oil starts to separate from the masala.

While the masala is getting cooked, heat a frying pan and add oil.

Keep the heat on medium and add the cashew nuts and the raisins.

Fry them for a minute and transfer them into a small bowl.

When the masala is cooked, add a cup of water.

Cover the kadhai or cooking pot and let the gravy simmer on medium flame.

Stir occasionally in between and add salt to taste.

When the gravy comes to a desired consistency (semi-thick gravy), gently lower the fried soya bean koftas into the gravy.

Stir everything nicely and gently.

Let them simmer for a minute or two and then add the fried cashew and raisins.

Next, add the milk or fresh cream. (Keep the flame on low while adding the milk or cream).

Combine again and take a taste test.

Add if anything is needed.

Let everything cook for about 5 minutes.

Next, add the garam masala.

Give them a final mix. Be gentle so as to not break the koftas.

Transfer them into a bowl.

Garnish the soya bean kofta curry by drizzling a tbsp of fresh cream, and sprinkle some freshly chopped coriander leaves.