Methi Sweetcorn Kofta

Delicious dumplings made of sweetcorn & fresh methi leaves served in a spicy & flavourful gravy.

Time: 30 minutes

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Serves: 4

Methi Sweetcorn Kofta
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Ingredients

  1. Ingredients for Koftas:
  2. 1/2 cup methi (washed & chopped)
  3. 3/4 cup coarsely ground sweet corn
  4. 1 tablespoon sweet corn
  5. 1 medium-sized potato (boiled & mashed)
  6. 1 bread slice, ground into bread crumbs
  7. 1 teaspoon freshly ground ginger
  8. 1 teaspoon freshly ground green chillies
  9. 1/2 teaspoon cumin seeds
  10. 1/2 teaspoon amchur powder (dried raw-mango powder)
  11. Salt to taste
  12. Oil for deep-frying
  13. Ingredients for Gravy:
  14. 2 onions, sliced
  15. 2 large tomatoes, chopped
  16. 1 teaspoon chopped garlic
  17. 1 teaspoon chopped ginger
  18. 1/2 teaspoon turmeric powder
  19. 1 teaspoon coriander powder
  20. 1/2 teaspoon cumin powder
  21. 1 teaspoon red chilli powder or to taste
  22. 1 small stick of cinnamon (about 1 inch)
  23. 3-4 cloves
  24. 6-8 black cardamom seeds
  25. 2 tablespoons oil
  26. Salt to taste

Method

  1. Combine all the ingredients for koftas except oil in a large bowl. Mix well.
  2. Shape the mixture into small balls (koftas). If the mixture seems to be too wet to make the koftas, add another tablespoon (or as needed) of breadcrumbs to bind the mixture.
  3. Heat oil for deep frying. Deep fry the koftas till they are golden brown. Take them out in a dish lined with kitchen towel to get rid of the excess oil.
  4. For preparing the gravy, heat 1 tablespoon oil in a deep non-stick pan. Add the sliced onions, garlic , cinnamon, cloves and black cardamom seeds. Sauté for 3-4 minutes (while stirring continuously) or till the onions turn golden brown in colour. Keep aside and let it cool.
  5. Once cooled, add the contents of the pan to a grinder. Add the tomatoes, ginger, turmeric powder, coriander powder, cumin powder, red chilli powder and salt. Grind into a smooth paste.
  6. Heat 1 tablespoon oil in a deep-pan. Add the ground masala paste and keep sautéing until the moisture gets evaporated and oil starts oozing on the sides of the masala paste. Add about 11/2 cups of water or as required depending on how thick you would like the gravy. Mix well and let it boil. When it starts boiling, reduce the heat to low and cover the pan. Let the gravy simmer for 8-10 minutes. Turn off the heat and keep the gravy aside.
  7. To serve, place the koftas in a large bowl and pour warm gravy over them.
  8. Serve hot with roti or rice.

Recipe Tip:

To make healthier koftas, you can pan fry them in an appam pan. If you choose to use an appam pan, make sure you cook them on low heat while keeping the pan covered. Cooking them on high heat will brown them from outside keeping the mixture raw from inside.

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