These corn koftas that I made from fresh corn and then dunked into a creamy spinach curry is probably one of the best curries that I have created even though I had never heard of it before! Ummm… Let me go back, this is one of the best curries ever. Period. 😀
Did my introduction sound like I was trying hard to sell the corn kofta curry? Because, let me tell you, this curry, once in your mouth needs no selling mister! You just have to stop yourself from licking your fingers at the dinner table 😛
Sitting in the last bench of her classroom, she waited. She waited for the bell to ring. The bell that would grant her freedom to rush out and feel the drops of rain, caress her soul. The thunders had just stopped startling the clouds and the showers of rain had trickled down into a pleasant drizzle leaving the earth wet enough to bring down temperatures. The air filled with an aroma of mud that can make one feel patriotic because nothing can make you feel more connected to the ground you are standing on but the fragrance of wet soil.
She imagined her ride home as the professor was winding up his lecture about….. she had no idea what he was talking about. All she could think of was hawkers. Hawkers who brought out their loot of gold stealthily wrapped in a camouflage of green. You would think those jewels grew on tress! Well, yes they did! 😀 And yes, this is how I almost every day of school during monsoon season, dreaming about charcoal roasted corn on the cob, slathered with spicy green chutney.
Soon enough, that girl got married, married to a guy who does not like corn (Have you heard of a greater tragedy than this?!) and moved to a country where the corn tastes as sweet as honey. Eww….. I don’t mind my corn to look as gold as honey but taste as sweet as honey? Nah!
So, what does this girl who loves corn but not such sweet corn do?
Make Corn Kofta Curry!
So, what does this girl who loes corn but married a man who does not like corn do?
Make Corn Koftas and dunk them into a lip smacking curry.
So, what does a girl who loves veggies but wants variety do?
That’s right! She makes Corn Kofta curry!
So, what does a…. You get the drill right ? 😀
Well, hurry up! Grab some corn by the ears (literally!) and make this delicious corn kofta curry. Here is the recipe for:
Corn Koftas in a Spinach Curry
CORN KOFTAS IN A SPINACH CURRY
Corn koftas made with fresh corn kernels dunked into a creamy spinach curry is healthy and lip-smacking delicious.
For the Koftas
- 3 medium sized fresh corns
- 1 tbsp minced Garlic
- 1 Green chili, finely chopped
- 2 tbsp Corn starch/rice flour
- 1/8 cup Bread crumbs (optional)
- Salt to season
- Oil for frying the koftas (or pan roast)
For the Spinach Curry
- 3 cups Spinach leaves
- 1/2 cup sliced Onions
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2-3 green chilies (adjust quantity to suit your taste)
- 1/4 cup coconut milk
- 1 tbsp + 1 tsp oil
- Red chili powder for garnish
- Grate the corn from the cobs or use a food processor to coarsely crush corn kernels
- Since fresh corn tends to be very juicy, it becomes difficult to mold them into koftas. Use a sieve to drain off the excess corn milk. Do not over do this step or it could turn the corn dry and mealy.
- Heat 1 tbsp of oil in a pan and add the chopped garlic and green chilies that are meant for making the koftas.
- Saute for about a min and add the crushed corn.
- Mix and cook. As the corn begins to dry up, add salt and corn starch/rice flour and mix well.
- Continue cooking until the corn becomes a moldable mixture. Set aside and let it cool down.
- Meanwhile, heat a tsp of oil in another pan. Add the garlic, ginger, green chilies and onion and sauté till the onions turn translucent.
- Reduce the heat to low and add the washed spinach leaves.
- Cook for a minute until the leaves wilt and turn the heat off. Set aside and let it cool.
- Going back to the corn mixture, take a small amount and check of you are able to mold it into a ball. While it will not be as sturdy as a potato ball, it should be able to retain shape. If not, add some bread crumbs to make the mixture stiff.
- Now make ping pong ball sized balls of the corn.
- Make a thin paste of the remaining corn starch and water.
- Heat oil for deep frying the koftas. Coat the corn balls with the thin corn starch paste and drop them slowly, one at a time into the hot oil.
- Do not overcrowd the oil. Once the koftas turn golden, take them out of the oil with a slotted spoon onto some paper towels (to drain excess oil, if any).
- Continue the frying process for all the corn balls.
- Using a blender, make a smooth puree of the cooked spinach leaves.
- Heat a tbs of oil in a pan. Add cumin and allow it to crackle. Add a pinch of garam masala into the oil and the spinach puree.
- Add salt and mix well. Add some water if required to adjust the consistency of the curry. Remember, you are et to add the cream.
- Add the coconut milk, mix well and turn the heat off.
- Dunk the koftas in to the curry, mix to coat the koftas with the curry.
- Cover and let it rest for not more than 10-15 minutes before serving. This is to ensure that the koftas absorb the curry but not break while serving them.
The corn mixture has to be sufficiently dry for deep frying them. If not, they can open up and scatter in the oil. To avoid this, try frying one kofta. Add more bread crumbs if required or pan roast your koftas.
Keep your koftas and sauce ready. Add the koftas into the curry only 10-15 minutes before you are ready to serve. This ensures that koftas are well seasoned with the sauce but do not break while handling them.
Submitting this recipe to “Snackable Recipe Contest” from Go diary free and So delicious.