Corn and Aloo Kofta Curry

Corn and Aloo Kofta Curry

From   Ladies First

Prep: 25 minutes

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Indian

Corn and potato koftas cooked in a flavourful curry


  • Kofta
  • Sweet corn kernels, boiled and mashed ½ cup
  • Potatoes, boiled, peeled and mashed ½ cup
  • Spinach, blanched and chopped 1 cup
  • Salt to taste
  • Green chillies, chopped ½ tsp
  • Fresh coriander leaves, finely chopped 2 tsps
  • Refined flour 1½ tsps
  • Turmeric powder ¼ tsp
  • Cornflour 1 tbsp
  • Curry
  • Oil 2 tsps
  • Green cardamoms 2 to 3
  • Cloves 3 to 4
  • Cinnamon 1 inch
  • Bay leaf 1
  • Black peppercorns 5 to 6
  • Boiled onion paste 4 tbsps
  • Ginger-garlic paste 2 tsps
  • Coriander powder ½ tsp
  • Garam masala powder ½ tsp
  • Turmeric pwoder ½ tsp
  • Red chilli powder ½ tsp
  • Asafoetida ½ tsp
  • Cashewnut paste 2 tbsps
  • Yogurt 2 tbsps
  • Salt to taste
  • Garnishing
  • Fresh cream 1 to 2 tsps
  • Spring onions, chopped 1 tbsp
  • Dried red chillies, deep-fried 2


  • 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.