Corn Kofta Curry Chef Anupa Khane Deewane Sanjeev Kapoor Khazana

Wonderful potato and corn koftas in a rich, creamy, flavourful not-very-spicy gravy.

CORN KOFTA CURRY

Ingredients

3-4 tbsps crushed and boiled corn kernels
1 tbsp ghee
1 inch cinnamon
1 black cardamom
4-6 cloves
4-5 green cardamoms
1 tablespoon ginger-garlic-green chilli paste
2 medium onions, peeled, boiled and pureed
6-8 fresh coriander sprigs + for garnishing
Oil for deep-frying
2 medium potatoes, boiled, peeled and grated
1-2 green chillies, finely chopped
Salt to taste
tsp garam masala powder
1 tbsp khoya
1 tbsp cashewnut paste
1 tbsp cornstarch
tsp green cardamom powder
1 fresh red chilli flower for garnishing
A lemon slice for garnishing

Method

1. To prepare curry, heat ghee in a deep non-stick pan. Add broken cinnamon, broken black cardamom, cloves and green cardamoms and saut till fragrant.
2. Add ginger-garlic-green chilli paste and onion puree, saut, cover and cook for 2 minutes.
3. Finely chop coriander sprigs and transfer in a bowl.
4. Heat sufficient oil in a kadai.
5. Add potatoes, corn kernels, green chillies, salt and garam masala powder to the chopped coriander and mix. Add cornstarch and mix well.
6. Add khoya to onion mixture and mix. Add cashewnut paste and mix. Add 3-4 tbsps water, mix, cover and cook on low heat till the mixture thickens.
7. Divide the potato mixture into equal portions, shape them into balls and transfer on a plate.
8. Dust some cornstarch on top of balls and coat well.
9. Deep-fry balls in hot oil till golden and crisp. Drain on absorbent paper. These are koftas.
10. Add salt and cardamom powder to curry, mix and bring mixture to boil.
11. Strain the curry in another non-stick pan. Place the pan on heat, mix and cook for 1-2 minutes.
12. Pour some curry in a serving bowl and place fried koftas in the center. Garnish with a fresh coriander sprig, red chilli flower and a lemon slice.
13. Serve immediately.

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