INGREDIENTS
- 250 grms fresh Corn kernels
- 1 tbsp finely chopped Ginger
- 2 tbsp finely chopped Garlic
- 3-4 finely chopped Green chillies
- 2 medium roughly chopped Onions
- 4 cups roughly chopped Spinach
- 3-4 Cashew nuts
- 1/4th cup Coconut milk
- 3 tbsp Rice flour
- 1 tsp Red chilli powder
- 1 tsp Garam masala
- 4 tbsp Oil
- 1 tsp Cumin seeds
- 1 big roughly chopped Tomato
- Oil (for frying)
- Salt (according to taste)
METHOD
For Koftas
Coarsely crush corns with a blender.
Heat 2 tbsp oil in a pan, add green chillis (around ½ tsp) and 1 tbsp crushed garlic.
Saute for a minute.
Add the crushed corn and mix well.
Add the rice flour and salt.
Mix it very well, if required, add 1 tbsp of water.
Put the flame off and let it cool.
Roll into small balls.
Heat oil for frying in a pan.
Put the flame on medium and fry the koftas to light brown.
Take them off on a kitchen towel to drain out the excess oil.
For spinach gravy
Heat oil in a pan.
Add cumin and saute for 30 seconds.
Add ginger, garlic, green chillies, onions, cashew nuts and saute until translucent.
Add the tomatoes, spinach and red chilli powder.
Add little salt.
Cook for 2-3 minutes.
Allow it to cool.
Blend it into a smooth gravy.
Finally
Heat 1 tbsp oil in a pan, add the blended spinach gravy and mix well.
Add garam masala and coconut milk and mix well.
Add half cup of water and cook for 3-4 minutes.
Put the koftas in the gravy at the time of serving.
Serve with rice or rotis.
For Koftas
Coarsely crush corns with a blender.
Heat 2 tbsp oil in a pan, add green chillis (around ½ tsp) and 1 tbsp crushed garlic.
Saute for a minute.
Add the crushed corn and mix well.
Add the rice flour and salt.
Mix it very well, if required, add 1 tbsp of water.
Put the flame off and let it cool.
Roll into small balls.
Heat oil for frying in a pan.
Put the flame on medium and fry the koftas to light brown.
Take them off on a kitchen towel to drain out the excess oil.
For spinach gravy
Heat oil in a pan.
Add cumin and saute for 30 seconds.
Add ginger, garlic, green chillies, onions, cashew nuts and saute until translucent.
Add the tomatoes, spinach and red chilli powder.
Add little salt.
Cook for 2-3 minutes.
Allow it to cool.
Blend it into a smooth gravy.
Finally
Heat 1 tbsp oil in a pan, add the blended spinach gravy and mix well.
Add garam masala and coconut milk and mix well.
Add half cup of water and cook for 3-4 minutes.
Put the koftas in the gravy at the time of serving.
Serve with rice or rotis.