Corn kernels, potato and cottage cheese mixed together, shaped in koftas and deep fried, cooked in creamy spinach gravy.
CORN KOFTA WITH SPINACH CURRY
Ingredients
¾ cup boiled and crushed corn kernels
1 cup blanched spinach puree
1 large potato, boiled, peeled and grated
2-3 tablespoons grated cottage cheese (paneer)
1½ tablespoons cornflour
2 tablespoons gram flour (besan)
½ teaspoon turmeric powder
½ teaspoon red chilli powder
Salt to taste
1 tablespoon oil + for deep-frying
1 teaspoon cumin seeds (jeera)
1-2 green chillies, finely chopped
1 medium onion, finely chopped
1 tablespoon fresh cream + for drizzling
Method
1. Mix together corn kernels, potato, cottage cheese, cornflour, gram flour, ¼ teaspoon turmeric powder, chilli powder and salt in a bowl.
2. Divide the mixture into equal portions and shape into small balls.
3. Heat sufficient oil in a kadai. Deep-fry balls till golden brown. Drain on absorbent paper.
4. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and let the seeds change colour.
5. Add green chillies and onion, mix and sauté till onions are slightly browned. Add remaining turmeric powder and mix well.
6. Add spinach puree and mix well. Add water to adjust consistency, stir and bring to a boil.
7. Add cream and mix. Add fried corn balls and mix well. Add salt, mix and simmer for 1-2 minutes.
8. Drizzle some cream on top and serve hot.
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