I have always loved kofta dishes, especially malai kofta. We had a big packet of corn at home and were quite bored of the usual boiled corn. My sister suggested we should try something new. Since we were all at home when she made this happy suggestion, I looked in the many recipe books I have and came across a recipe for Corn Kofta Curry. It looked simple enough to make and with loads of encouragement (or should I call it greed? ;) ) from my sister I got down to making the amazingly delicious dish which we enjoyed with hot phulkas.
To make the kofta:
Pressure cook 2 cups of corn and 2 big potatoes. When cool, mash them coarsely.
Add 1/2 cup of gram flour, a tsp of green chilli and ginger paste, salt, 1/2 tsp of pepper and cumin powder, 1/4 tsp of turmeric powder and a tbsp of curd.
Mix well and make lemon sized balls and deep fry in oil until the koftas turn golden brown.
To make the gravy:
Grind 3 onions into a coarse paste. Heat oil in a pan and fry the ground onion along with a 1/2 tbsp of ginger-garlic paste.
Then add 2 tsp of coriander powder, 1/2 tsp of cumin powder, 1/4 tsp of garam masala, 1 tsp of red chilli powder, 1/4 tsp of sugar along with a tsp of butter. Fry well and then add tomato paste. Fry until the oil leaves the sides of the pan.
Add salt and enough water. Boil for few minutes and then pour in a tbsp of cashew paste. Allow to simmer.
In a serving bowl, arrange the fried koftas and pour the gravy over it. Garnish with beaten fresh cream and finely chopped coriander leaves. Serve piping hot with rotis.
To make the kofta:
Pressure cook 2 cups of corn and 2 big potatoes. When cool, mash them coarsely.
Add 1/2 cup of gram flour, a tsp of green chilli and ginger paste, salt, 1/2 tsp of pepper and cumin powder, 1/4 tsp of turmeric powder and a tbsp of curd.
Mix well and make lemon sized balls and deep fry in oil until the koftas turn golden brown.
To make the gravy:
Grind 3 onions into a coarse paste. Heat oil in a pan and fry the ground onion along with a 1/2 tbsp of ginger-garlic paste.
Then add 2 tsp of coriander powder, 1/2 tsp of cumin powder, 1/4 tsp of garam masala, 1 tsp of red chilli powder, 1/4 tsp of sugar along with a tsp of butter. Fry well and then add tomato paste. Fry until the oil leaves the sides of the pan.
Add salt and enough water. Boil for few minutes and then pour in a tbsp of cashew paste. Allow to simmer.
In a serving bowl, arrange the fried koftas and pour the gravy over it. Garnish with beaten fresh cream and finely chopped coriander leaves. Serve piping hot with rotis.
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