Corn Kofta with Spinach Curry - SK Khazana Crunchy corn koftas cooked in a flavourful spinach gravy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 28 Jul 2018 in Recipes Course New Update Main Ingredients Corn kernels, Blanched spinach puree Cuisine Indian Course Main Course Vegetarian Prep Time 21-25 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Corn Kofta with Spinach Curry - SK Khazana 3/4 cup Corn kernels boiled and crushed 1 cup Blanched spinach puree 1 Large poato boiled, peeled and grated 2-3 tablespoons Cottage cheese (paneer) grated 1 1/2 tablespoons Cornflour 2 tablespoons Gram flour (besan) 1/2 teaspoon Turmeric powder 1/2 teaspoon Red chilli powder to taste Salt 1 tablespo for deep-frying Oil 1 teaspoon Cumin seeds 1-2 Green chillies finely chopped 1 Medium onion finely chopped 1 tablespo for drizzling Fresh cream Method Mix together corn kernels, potato, cottage cheese, cornflour, gram flour, ¼ teaspoon turmeric powder, chilli powder and salt in a bowl. Divide the mixture into equal portions and shape into small balls. Heat sufficient oil in a kadai. Deep-fry balls till golden brown. Drain on absorbent paper. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and let the seeds change colour. Add green chillies and onion, mix and sauté till onions are lightly browned. Add remaining turmeric powder and mix well. Add spinach puree and mix well. Add water to adjust consistency, mix and bring to a boil. Add cream and mix. Add fried corn balls and mix well. Add salt, mix and simmer for 1-2 minutes. Drizzle some cream on top and serve hot. #Corn kernels #Cumin seeds #Fresh cream #Gram flour (besan) #Green chillies #Oil #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article