Spinach Corn Kofta Curry

Spinach Corn Kofta Curry - Plattershare - Recipes, food stories and food lovers
4 from 1 vote
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • leaves Spinach 1 bunch slight fine chopped
  • Corn Kernels 1 small bowl
  • Oil
  • 2 - Chana Dal tblspn, or flour, or besan flour besan
  • 2 - Rice Flour tblspn
  • Turmeric Powder haldi
  • Cumin Seed jeera-half tspn
  • red chili powder 1 tspn
  • Breadcrumbs toastcrumbs
  • Mustard Seeds
  • 1 - Garam Masala tspn
  • Garlic Ginger Paste 1 tspn, or wet, or masala wet masala
  • Onion 1 no chopped
  • Tomato 2 no medium-paste
  • Hing Powder or asafoetida asafoetida
  • 1-2 tsp Salt or as per taste
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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.
    Spinach Corn Kofta Curry - Plattershare - Recipes, food stories and food lovers
  • 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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4 from 1 vote
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Tri Shakti
Tri Shakti

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