Wonderful potato and corn koftas in an abundant, velvety, flavourful not-very-spicy gravy.

CORN KOFTA CURRY

Active ingredients

3-4 tbsps crushed and boiled corn kernels
1 tablespoon ghee
1 inch cinnamon
1 black cardamom
4-6 cloves
4-5 green cardamoms
1 tablespoon ginger-garlic-green chilli paste
2 medium onions, peeled, boiled and pureed
6-8 fresh coriander sprigs + for garnishing
Oil for deep-frying
2 medium potatoes, boiled, peeled and grated
1-2 green chillies, finely chopped
Salt to taste
1/4 tsp garam masala powder
1 tablespoon khoya
1 tablespoon cashewnut paste
1 tablespoon cornstarch
1/2 tsp green cardamom powder
1 fresh red chilli flower for garnishing
A lemon piece for garnishing

Method

1. To prepare curry, heat ghee in a deep non-stick pan. Add damaged cinnamon, broken black cardamom, cloves and green cardamoms and sauté till aromatic.
2. Include ginger-garlic-green chilli paste and onion puree, sauté, cover and cook for 2 minutes.
3. Carefully chop coriander sprigs and transfer in a bowl.
4. Heat sufficient oil in a kadai.
5. Add potatoes, corn kernels, green chillies, salt and garam masala powder to the chopped coriander and mix. Include cornstarch and mix well.
6. Include khoya to onion mixture and mix. Add cashewnut paste and blend. Include 3-4 tbsps water, mix, cover and cook on low heat till the mix thickens.
7. Divide the potato mix into equivalent portions, form them into balls and move on a plate.
8. Dust some cornstarch on top of balls and coat well.
9. Deep-fry balls in hot oil till golden and crisp. Drain pipes on absorbent paper. These are koftas.
10. Add salt and cardamom powder to curry, mix and bring mix to boil.
11. Strain the curry in another non-stick pan. Place the pan on heat, mix and cook for 1-2 minutes.
12. Pour some curry in a serving bowl and place fried koftas in the center. Garnish with a fresh coriander sprig, red chilli flower and a lemon slice.
13. Serve instantly.

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