Vibrant Spinach and Corn Kofta Curry: A Flavorful Vegetarian Delight
30 minutes
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About Vibrant Spinach and Corn Kofta Curry: A Flavorful Vegetarian Delight
Craving a vibrant, healthy, and utterly delicious Indian meal? This Spinach and Corn Kofta Curry is a flavor explosion, featuring tender spinach and sweet corn koftas simmered in a rich, creamy tomato curry.These delicate koftas are infused with aromatic spices, creating a delightful dance of textures and tastes. It's the perfect vegetarian dish for a busy weeknight or a special weekend feast.Pair it with fluffy basmati rice or warm naan bread for a truly satisfying and unforgettable culinary journey.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Koftas
- 1 bunch Spinach finely chopped
- 1 cup Corn Kernels fresh or frozen
- 2 tbsp Split Chickpea split chickpeas (or besan flour)
- 2 tbsp Rice Flour
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 1/2 tsp Salt or to taste
- 1/2 cup Breadcrumb
Curry Sauce
- 2 tbsp Oil vegetable or canola
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida hing
- 1 Onion chopped
- 1 tbsp Ginger-Garlic Paste
- 2 medium Tomatoes pureed
- 1 tsp Garam Masala
- 1/2 tsp Salt or to taste
- 1 cup Water
Instructions
- Finely chop the spinach and set aside.
- Lightly pulse the corn kernels in a food processor. Avoid making a paste; some texture is desirable.
- In a large bowl, combine the chopped spinach, pulsed corn kernels, chana dal (or besan flour), rice flour, turmeric powder, red chili powder, and salt.
- Mix well to combine. The mixture should be moist enough to form small balls.
- Shape the mixture into small, round or slightly elongated koftas. Roll each kofta in breadcrumbs until evenly coated.
- Heat oil in a large skillet over medium heat. Fry the koftas in batches until golden brown and crispy, turning occasionally. This enhances their flavor and texture.
- Remove the koftas from the skillet and set aside.
- In the same skillet, heat the remaining oil over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida and sauté briefly.
- Add chopped onion and sauté until translucent. Then, add ginger-garlic paste and sauté for 2 minutes until fragrant.
- Add turmeric powder and red chili powder. Sauté for 1 minute.
- Pour in the tomato puree, garam masala, and salt. Sauté for 2-3 minutes until the sauce thickens slightly.
- Add water and bring the curry to a simmer. Simmer for 5-8 minutes, or until the sauce reaches your desired consistency.
- Gently add the fried koftas to the curry. Simmer for another minute to heat through. Alternatively, serve the koftas separately, allowing guests to add them to their curry as desired.
Recipe Notes
Good To Know
- For extra crunch and flavor, add a handful of finely chopped cashews or roasted peanuts to the kofta mixture before shaping and frying.
- For a healthier option, bake or air-fry the koftas at 200°C (392°F) until golden brown and add them to the curry just before serving.
- For a tangier curry, stir in a spoonful of amchur (dry mango powder) or a squeeze of lemon into the curry base before adding the koftas.
- Leftover koftas can be enjoyed as a snack with green chutney or wrapped in a paratha.
Expert Tips
- Soak the koftas in warm water for about 10 minutes before adding them to the curry. This will prevent them from absorbing too much of the sauce and becoming mushy.
- Adjust the spice level of the curry according to your preference. Start with a smaller amount of chili powder and add more if needed.
- Garnish the finished dish with fresh coriander leaves and a dollop of yogurt or cream for added flavor and visual appeal.
Storage Instructions
- Store leftover kofta curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed to prevent the curry from drying out.
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Recipe Nutrition
Calories: 300kcalCarbohydrates: 37gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 5gSugar: 2g
Tri Shakti
Articles: 36
4 Comments
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This is exactly what I was looking for!
This looks so good! Can’t wait to cook it.
Such a tasty dish! Thanks for the recipe.
This is delightful! Thanks for the recipe.