Spinach Corn Kofta Curry
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Ingredients
- Spinach leaves 1 bunch slight fine chopped
- Corn kernels 1 small bowl
- Oil
- Chana dal flour/besan 2-3 tblspn
- Rice flour 2-3 tblspn
- Turmeric Powder haldi
- cumin seed jeera-half tspn
- Red chilli powder 1 tspn
- Breadcrumbs/Toastcrumbs
- Mustard seeds
- Garam masala 1-2 tspn
- Garlic-ginger paste/wet masala 1 tspn
- Onion 1 no chopped
- Tomatoes 2 no medium-paste
- Asafoetida/hing powder
- Salt
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Instructions
- Wash clean the spinach leaves,and chop slight fine and keep aside in a broad vessel.
- Take the corn kernels and grind it slight. Avoid grinding completely paste like there should be some whole corn kernels.
- Mix the spinach and slight ground corn kernels.
- Add the cumin seeds,turmeric & red chilli powder. Also add the salt.
- Add the besan and rice flour in equal proportions for binding. Make the mixture so that small balls of the mixture are able to form/made.
- Heat oil for frying. Take breadcrumbs or you can crush 2-3 toasts to make toast-crumbs.
- Make small balls or slight elongated shaped koftas,sprinkle breadcrumbs or toast-crumbs and fry from both sides till it is golden brown in color.
- Make more koftas and keep aside. Take 2 medium tomatoes,grind to make paste.
- Heat 1 tblspn of oil,add mustard & cumin seeds. After the seeds crackle add asafoetida/hing powder & saute.
- Add the chopped onion,add the garlic-ginger paste/wet masala & saute for 2 mins.
- Add the turmeric & red chilli powder saute for 2-3 mins. Add the tomato paste and saute for 2-3 mins.
- Add garam masala and salt a little less than taste required as some salt already added in the koftas.
- Add 1 cup water as we require thick curry. Or Add 2 cups of water and add 1 tspn of groundnut/shengdana powder to thicken.
- Give the curry a boil for 5-8 mins and switch off the flame.
- Add the koftas to the curry or serve separately as you would like to have. The spinach corn kofta curry is ready.
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