Corn Kofta with Spinach Curry

Ingredients 

• 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
• Salt to taste
• 1 tablespoon oil + for deep-frying 
• 1 teaspoon cumin seeds
• 1-2 green chillies, finely chopped
• 1 medium onion, finely chopped
• 1 tablespoon fresh cream + for drizzling 

Method

1. Mix together corn kernels, potato, cottage cheese, cornflour, gram flour, ¼ teaspoon turmeric powder, chilli powder and salt in a bowl.
2. Divide the mixture into equal portions and shape into small balls.
3. Heat sufficient oil in a kadai. Deep-fry balls till golden brown. Drain on absorbent paper.
4. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and let the seeds change colour.
5. Add green chillies and onion, mix and sauté till onions are lightly browned. Add remaining turmeric powder and mix well.
6. Add spinach puree and mix well. Add water to adjust consistency, mix and bring to a boil.
7. Add cream and mix. Add fried corn balls and mix well. Add salt, mix and simmer for 1-2 minutes.
8. Drizzle some cream on top and serve hot.