Corn and Aloo Kofta Curry

From Ladies First

Prep: 25 minutes

Cook: 25 minutes

Method: Moderate

Corn and potato koftas cooked in a flavourful curry

Take potatoes, corn kernels, spinach, salt, green chillies, coriander leaves, refined flour and turmeric powder in a bowl and mix well.
Divide the mixture into equal portions and shape them into round koftas.
Heat sufficient oil in a kadai. Sprinkle some cornflour over the koftas, slide them into the hot oil and deep fry on medium heat till golden. Drain on absorbent paper.
To make the curry, heat oil in a non-stick pan, add green cardamoms, cloves, cinnamon, bay leaf, black peppercorns and onion paste and saute on low heat for 2-3 minutes.
Add ginger-garlic paste and saute for 1-2 minutes. Add coriander powder, turmeric powder, red chilli powder and asafoetida, mix well and saute on low heat.
Add cashewnut paste and continue to saute on low heat. Add yogurt and mix well. Add 2 cups water and mix well and let the mixture come to a boil.
Add salt and mix well. Add the koftas, mix gently and let the mixture come to a boil again. Reduce heat and simmer for 2-3 minutes.
Transfer into a serving bowl, drizzle cream, garnish with spring onion and dried red chillies. Serve hot.