Kaddu Ke Kofte Recipe

Cooking Directions

• STEP 1.In a bowl, mix grated pumpkin, besan, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Shape the mixture into small balls and deep fry them until golden brown.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook until the oil separates from the masala.
• STEP 6.Add water and let the gravy simmer for a few minutes.
• STEP 7.Gently add the fried koftas to the gravy and simmer for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to squeeze out any excess water from the grated pumpkin before mixing it with the besan.
• To make the koftas more flavorful, you can add finely chopped onions, green chilies, and coriander leaves to the mixture.
• For a healthier version, you can also bake the koftas instead of deep frying them.

Storage and Serving

• Kaddu Ke Kofte can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the koftas and gravy in a pan or microwave before serving.
• Serve the koftas with roti, naan, or rice for a complete meal.