If you’re looking for a show-stopping dish that’s full of flavor and perfect for any occasion, this Jalapeno Corn Kofta in Makhani Gravy is a must-try! This unique fusion recipe combines crispy, golden kofta balls made from mashed potatoes, sweet corn, and a kick of jalapenos, with a rich and creamy makhani gravy that’s bursting with classic Indian flavors. The koftas are crafted from a simple mixture of mashed potatoes, corn, jalapenos, cornstarch, and aromatic seasonings, shaped into balls, and deep-fried to perfection. The gravy is a silky, luscious blend of tomatoes, onions, ginger, garlic, and warming spices, finished with cream and fragrant kasuri methi for that signature makhani taste.

Serve the koftas swimming in the velvety gravy with naan, roti, or rice for a comforting meal that’s guaranteed to impress. Whether you’re hosting a dinner party or simply craving a special meal, this dish delivers on every level. Plus, it’s vegetarian and perfect for prepping ahead—both the kofta and gravy can be made in advance and combined just before serving. This recipe is a perfect balance of textures and flavors: crispy kofta, creamy gravy, and the spice of jalapeno, making it a standout addition to your collection of fusion dishes. Give it a try—you won’t regret it! perfect for any meal even if you are having a dinner party.

Happy Cooking!

Servings: 4-6 servings

Prep Time: 40-50 mins

Cooking Time: 40-50 mins

Total Time: 1.5-2 hours

Ingredients: 

Jalapeno Corn Kofta:

• 2 large russet potatoes

• 1 cup corn kernels

• 1-1.5 jalapenos finely chopped, as per spice levels

• 1/2-2/3 cup cornstarch

• 1-1.5 tsp salt as per taste

• 1/2 tsp pepper

• 1/2 tsp sugar

• 1 tsp cumin powder

• 1/2 tsp garam masala

• 1/2 tsp red chili powder

• 1.5 tsp garlic powder

• Oil to deep fry

Makhani Gravy:

• 1 tbsp ghee

• 1 tbsp peanut oil

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 bay leavf

• 1 clove

• 1 cardamom

• 1 dried red chili

• 3-5 cloves of garlic roughly chopped

• 1 inch ginger roughly chopped

• 1-2 green chilis

• 1 large red onion chopped (about 1.5 cups)

• 1/4 cup tomato paste

• 1-2 tsp Red chili powder I used Deggi and Kashmiri chili powder

• 1 tsp Cumin powder

• 1.5 tsp Coriander powder

• 1/2 tsp Turmeric powder

• 1/2 tsp ajwain powder

• 1-2 tsp Salt as per taste

• 1/2-1 tsp Sugar as per taste

• 1/4 tsp Pepper

• 1/2 cup water

• 1/2-1 cup milk

• 2-3 tsp Kasuri methi crushed

• 1/2 cup heavy cream

Directions: 

1. Jalapeno Corn Kofta: Peel the potatoes. Chop them into cubes; they don’t need to be too small. I chopped each potato into about 16 cubes.

2. Put a saucepan with water to boil and add some salt to season. Once the water starts boiling, add the chopped potatoes and boil them till fork tender.

3. Darin the potatoes and let them cool for about 5 minutes till they are cool enough to work with but not cold. If it becomes too cold it will become dry, you want some moisture to help them hold together without drying.

4. Transfer the potatoes to a mixing bowl and use a fork to mash them well.

5. Once the potatoes are mashed well, add corn kernels, jalapenos, cornstarch, and all the spices- salt, pepper, sugar, cumin powder, red chili powder, garam masala, and garlic powder.

6. Mix it well and knead it to form a soft dough. Be sure to make sure there are no lumps. Cover with a damp towel while working.

7. Take about 1 tbsp of the potato dough and form a ball by rolling it tightly.

8. Deep fry in hot oil till it is golden brown and crispy. I like to fry it at about 360F so the inside cooks while the outside gets crispy.

9. Take the fried koftas out on a paper towel to soak excess oil and keep aside for when you are ready to serve.

10. Gravy/Curry: In a pan on low-medium heat, add ghee.

11. Once the ghee is warm, add coriander seeds, cumin seeds, clove, cardamom, dried red chili, and bay leaf, and let it crackle for 1-2 minutes.

12. Add ginger, garlic, green chilis, and onions, and cook for 5-8 mins till it becomes translucent and starts to brown.

13. Add the tomato paste and spices- red chili powder, turmeric, ajwain, coriander, cumin, sugar, salt, and pepper. Cook for 6-8 minutes till they break down well.

14. Add water and mix. Let it cook for a minute and then let it cool.

15. Once cooled, grind it into a paste.

16. Transfer the paste back into the pan.

17. Add crushed kasuri methi, milk, and heavy cream and mix.

18. Let it come to a low simmer.

19. Assemble: Add the warm koftas to the gravy. You can choose to toss them in it or not.

20. Drizzle heavy cream and crush kasuri methi to garnish.

21. Serve warm with your favorite roti/naan/rice.

Notes/Tips:

• You can make the gravy a day earlier. Heat it before adding the balls. Add water if needed to get the consistency right.

• If you use tomatoes instead of tomato paste be sure to chop it more finely and cook it down more. Use about 2 tomatoes

• Make sure there are no lumps, especially potato lumps while kneading.

• Fry at a hot oil temperature so the outside cooks well.

• I reheated the koftas in an air fryer at 360F for 5-7 minutes.

• Keep them in an airtight container in the fridge. They last well in the fridge for 4-5 days.