Corn Kofta Curry Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine corn kernels, besan, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well to form a dough-like mixture.
• STEP 2.Shape the mixture into small balls and deep fry them in hot oil until golden brown and crispy. Drain on a paper towel to remove excess oil.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once the seeds crackle, add finely chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears. Then, add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook the masala until the oil separates.
• STEP 5.Add water to adjust the consistency of the curry and bring it to a boil. Gently add the fried corn koftas to the curry and simmer for a few minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to drain the excess water from the corn kernels before using them in the kofta mixture.
• To make the koftas more flavorful, you can add grated paneer or cheese to the mixture.
• For a healthier version, you can also bake the koftas instead of deep frying them.

Storage and Serving

• Leftover corn kofta curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the corn kofta curry with steamed rice, jeera rice, or roti for a complete meal.