Corn koftas in a spinach curry

• Vegan

• Produce

  • 3 Corns, medium sized fresh
  • 2 tbsp Garlic
  • 1 tbsp Ginger
  • 3 Green chile
  • 1/2 cup Onions
  • 3 cups Spinach, leaves

• Canned Goods

  • 1/4 cup Coconut milk

• Baking & Spices

  • 2 tbsp Corn starch/rice flour
  • 1 Red chili powder
  • 1 Salt
  • 1 Salt to season

• Oils & Vinegars

  • 1 Oil
  • 1 1/3 tbsp Oil

• Bread & Baked Goods

  • 1/8 cup Bread crumbs

Found on yummilyyours.com

Description

Ingredients

• 3 medium sized fresh corns
• 1 tbsp minced Garlic
• 1 Green chili, finely chopped
• 2 tbsp Corn starch/rice flour
• 1/8 cup Bread crumbs (optional)
• Salt to season
• Oil for frying the koftas (or pan roast)
• 3 cups Spinach leaves
• 1/2 cup sliced Onions
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2-3 green chilies (adjust quantity to suit your taste)
• 1/4 cup coconut milk
• 1 tbsp + 1 tsp oil
• Salt
• Red chili powder for garnish

Directions

• Grate the corn from the cobs or use a food processor to coarsely crush corn kernels
• Since fresh corn tends to be very juicy, it becomes difficult to mold them into koftas. Use a sieve to drain off the excess corn milk. Do not over do this step or it could turn the corn dry and mealy.
• Heat 1 tbsp of oil in a pan and add the chopped garlic and green chilies that are meant for making the koftas.
• Saute for about a min and add the crushed corn.
• Mix and cook. As the corn begins to dry up, add salt and corn starch/rice flour and mix well.
• Continue cooking until the corn becomes a moldable mixture. Set aside and let it cool down.
• Meanwhile, heat a tsp of oil in another pan. Add the garlic, ginger, green chilies and onion and sauté till the onions turn translucent.
• Reduce the heat to low and add the washed spinach leaves.
• Cook for a minute until the leaves wilt and turn the heat off. Set aside and let it cool.
• Going back to the corn mixture, take a small amount and check of you are able to mold it into a ball. While it will not be as sturdy as a potato ball, it should be able to retain shape. If not, add some bread crumbs to make the mixture stiff.
• Now make ping pong ball sized balls of the corn.
• Make a thin paste of the remaining corn starch and water.
• Heat oil for deep frying the koftas. Coat the corn balls with the thin corn starch paste and drop them slowly, one at a time into the hot oil.
• Do not overcrowd the oil. Once the koftas turn golden, take them out of the oil with a slotted spoon onto some paper towels (to drain excess oil, if any).
• Continue the frying process for all the corn balls.
• Using a blender, make a smooth puree of the cooked spinach leaves.
• Heat a tbs of oil in a pan. Add cumin and allow it to crackle. Add a pinch of garam masala into the oil and the spinach puree.
• Add salt and mix well. Add some water if required to adjust the consistency of the curry. Remember, you are et to add the cream.
• Add the coconut milk, mix well and turn the heat off.
• Dunk the koftas in to the curry, mix to coat the koftas with the curry.
• Cover and let it rest for not more than 10-15 minutes before serving. This is to ensure that the koftas absorb the curry but not break while serving them.

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