How to make Corn Kofta with Spinach Curry - SK Khazana -
Crunchy corn koftas cooked in a flavourful spinach gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn kernels (मकई के दाने), Blanched spinach puree
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Corn Kofta with Spinach Curry - SK Khazana checkout Corn Capsicum Masala, Makai Palak, Corn Capsicum Masala, Quick Corn Curry . You can also find more Main Course Vegetarian recipes like Susal Stuffed Capsicum - Cook Smart Stir Fried Lotus Stem Paneer Makhanwala - SK Khazana
Corn Kofta with Spinach Curry - SK Khazana Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Corn Kofta with Spinach Curry - SK Khazana Recipe
Corn kernels boiled and crushed 3/4 cup
Blanched spinach puree 1 cup
Large poato boiled, peeled and grated 1
Cottage cheese (paneer) grated 2-3 tablespoons
Cornflour 1 1/2 tablespoons
Gram flour (besan) 2 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Oil 1 tablespo for deep-frying
Cumin seeds 1 teaspoon
Green chillies finely chopped 1-2
Medium onion finely chopped 1
Fresh cream 1 tablespo for drizzling
Method
Step 1
Mix together corn kernels, potato, cottage cheese, cornflour, gram flour, ¼ teaspoon turmeric powder, chilli powder and salt in a bowl.
Step 2
Divide the mixture into equal portions and shape into small balls.
Step 3
Heat sufficient oil in a kadai. Deep-fry balls till golden brown. Drain on absorbent paper.
Step 4
Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and let the seeds change colour.
Step 5
Add green chillies and onion, mix and sauté till onions are lightly browned. Add remaining turmeric powder and mix well.
Step 6
Add spinach puree and mix well. Add water to adjust consistency, mix and bring to a boil.
Step 7
Add cream and mix. Add fried corn balls and mix well. Add salt, mix and simmer for 1-2 minutes.
Step 8
Drizzle some cream on top and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
