Spinach Corn Manchurian

Submitted by Charishma_Ramchandani

"This is the winning recipe of this week in the Thursday magazine dated February 23rd-March 1st'2006. It was submitted by Brinda Shah. Enjoy!"

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 4

ingredients

• For kofta

• 5-6 slice white bread
• 118.29 ml frozen corn
• 118.29 ml spinach
• 14.79 ml cornflour
• 44.37 ml spring onions
• 14.78 ml black pepper
• salt

• For gravy

• 8-10 garlic cloves
• 29.58 ml soya sauce
• 118.29 ml cornflour, paste
• 14.78 ml butter
• 7.39 ml chilli ginger paste
• 4.92 ml red chili powder
• 4.92 ml sugar
• 9.85 ml vinegar

directions

1. Soak the bread slices in water and mix well.
2. Add the remaining ingredients listed under "for kofta".
3. Mix thoroughly and shape into small balls(koftas).
4. Heat oil in a wok and deep fry the koftas in it until brown on either side.
5. Drain on clean kitchen paper towels and keep aside.
6. Now, to prepare the gravy, heat butter in a pan.
7. Toss in garlic ans saute until it turns golden brown.
8. Add ginger-chilli paste.
9. Saute for a minute.
10. Stir in 2 glasses of water and bring to a boil.
11. Add red chilli powder, soya sauce, sugar, vinegar and salt.
12. Boil fr another 8 minutes.
13. Stir in the cornflour paste and mix well for 2 minutes.
14. Transfer the koftas to a serving platter.
15. Pour the gravy over them.
16. Garnish with grated cheddar cheese and corriander leaves.
17. Serve immediately.
18. Enjoy!