Corn Kofta Curry
Sweet corn kofta curry / veg corn kofta gravy
Sweet corn kofta gravy is a simple and subtle flavored curry yet it tastes amazing. The idea to prepare sweet corn gravy came from a snack called “sweet corn tikki”. I love tikkis and wanted to eat them as a side dish for my dinner, but added a little twist to the normal curry which ended into a delicious sweet corn kofta gravy.
The corn koftas are so simple and easy to make, once prepared you can fry them immediately or can store in the freezer and fry them when needed, they can be stored in freezer for 3 months. Gram flour is used to bind the koftas together and retain their shape when fried.
The gravy is not like any traditional curry but with little sweetness and sourness complimenting the koftas well. This is the best accompaniment with phulka or roti but can also be relished with fried rice, schezwan rice etc.
Corn Kofta Curry
Ingredients
For Koftas
- 1 Heaped Cup Frozen corn cooled down to room temperature
- 2 Nos Red Chili
- 2 Sprigs Fresh Coriander
- 2 Tbsp Gram flour
- Salt as required
For Gravy
- 2 Large Onions pureed
- 1/4 Cup White Sesame seeds soaked for 30 minutes and then grind to smooth paste
- 2 Tbsp Tamarind pulp
- 2 Nos Green chili finely chopped
- 1 Tbsp Garlic finely chopped
- 1 Tbsp Ginger finely chopped
- 1/4 Cup Fresh coriander leaves
- 2 Tsp Cumin seeds
- 3/4 Tsp Turmeric
- 1 Tsp Coriander powder
- 3/4 Tsp White pepper powder
- 1/2 Tsp Garam Masala
- 1 Tsp Kasuri Methi
- 2 Cups Water
- 1/4 Cup Cooking oil
- Salt as required
Instructions
Kofta Preparation
- Take the room temperature corn kernels and squeeze them to remove excess water.
- Grind red chilies to a powder, to it add corn kernels, coriander, salt and grind coarsely.
- Meanwhile heat oil in a pan for frying the koftas.
- Transfer the corn mixture to a mixing bowl add gram flour, adjust the salt and mix well.
- Shape the corn mixture into big lemon sized koftas and fry them on a medium flame till golden brown and keep aside.
Gravy Preparation
- Add oil in a pan and let heat. Add cumin, chopped garlic, ginger, green chili and fry for 1 minute.
- Add coriander leaves, onion puree and cook on medium flame until its color changes to light brown color and oil starts to separate from the puree.
- Add all the spices except garam masala and kasuri methi and fry for half a minute.Add tamarind pulp and mix well.
- Add sesame paste and cook on low flame for 5 minutes stirring in between to prevent it from sticking to the pan.
- Add salt, water mix well and cook on high flame for 10 minutes or till the oil floats on top of the curry.
- Lastly add garam masala, crushed kasuri methi mix well and switch off the flame.
- Add the kofta balls to the gravy just 2 minutes before serving the curry.