Pumpkin Kofta Curry Recipe
Pumpkin Kofta Curry Recipe is a lighter version of a creamy and rich kofta curry. The koftas are made from a roasted pumpkin that is mashed to form a pulp and mixed along with besan and corn meal to bind. Then these are fried on to a kuzhi paniyaram pan until it crisp up. The crispy koftas are then dunk in a yogurt based spice curry. Pumpkin is considered as squash that is rich in Vitamin C and potassium. It is also good for the heart and rich in antioxidants.
Ingredients
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For the koftas
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150 grams Kaddu (Parangikai/ Pumpkin)
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chopped small
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2 Potato (Aloo)
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skin peeled and boiled
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1 tablespoon Red Chilli powder
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1 teaspoon Fennel seeds (Saunf)
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crushed
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1 teaspoon Coriander Powder (Dhania)
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1/4 cup Corn flour
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2 tablespoon Gram flour (besan)
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2 sprig Coriander (Dhania) Leaves
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For the Gravy
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2 Onions
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sliced
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1 Tomato
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chopped
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1 inch Ginger
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chopped
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2 cloves Garlic
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chopped
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1 Green Chilli
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1 teaspoon Turmeric powder (Haldi)
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1 tablespoon Garam masala powder
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1 teaspoon Amchur (Dry Mango Powder)
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1 Cardamom (Elaichi) Pods/Seeds
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2 Cloves (Laung)
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1/2 cup Curd (Dahi / Yogurt)
Instructions
Step 1
To begin making the Pumpkin Kofta Curry Recipe, we will first pressure cook the pumpkin and potatoes with water and salt for about 4 whistles
Step 2
Allow the pressure to release naturally and drain all the water out
Step 3
Mash the pumpkin and potatoes well
Step 4
Heat a sauce pan add the mashed pumpkin along with all the spice powders and keep sautéing until all the water has evaporated from it
Step 5
Make sure the mixture dries up
Step 6
Add corn flour besan, Salt and coriander leaves to the mixture and bring all of it together
Step 7
You will get a sticky dough
Step 8
Switch off the heat, allow it to cool down for some time
Step 9
Meanwhile go ahead to make the curry, for that heat a sauce pan with oil, add onions, garlic and ginger and saute until it softens
Step 10
Add tomatoes and sprinkle little salt so that it will help to become mushy easily
Step 11
After 5 minutes of sautéing add green chili along with all the spice powders except whole spice
Step 12
Saute until all the spice powders have mixed well
Step 13
Switch it off and cool it down and blitz it in the mixer along with curd to a smooth paste
Step 14
Keep it aside
Step 15
Shape the kofta dough into bite-size lemon balls and keep them aside
Step 16
(About 8 to 10)
Step 17
If you plan to use the Kuzhipaniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides
Step 18
You will have to flip the kofta balls so they fry on all sides evenly
Step 19
Heat a tablespoon of oil in a heavy bottomed pan, add cardamom pods and cloves
Step 20
Pour in the curry paste and add about 1/4 cup of water and bring it to a boil
Step 21
Check for salt
Step 22
Once the Pumpkin Kofta curry has thickened, add in the pan fried Pumpkin Kofta Balls and simmer for another couple of minutes
Step 23
Transfer the Pumpkin Kofta Curry into a serving bowl, garnish by drizzling with fresh cream or just coriander leaves
Step 24
Serve the Pumpkin Kofta Curry along with phulka, naan or Tawa paratha along with a subzi by the side