Pumpkin (Kaddu) Kofta Curry Recipe

Cooking Directions

• STEP 1.To make the koftas, grate the pumpkin and squeeze out any excess water. Mix it with besan, salt, red chili powder, garam masala, and chopped coriander leaves. Shape the mixture into small balls and deep fry until golden brown.
• STEP 2.To make the gravy, heat oil in a pan and add cumin seeds. Once they splutter, add finely chopped onions and cook until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala. Add water to adjust the consistency of the gravy.
• STEP 4.Add the fried koftas to the gravy and simmer for a few minutes. Garnish with fresh cream and chopped coriander leaves.
• STEP 5.Serve the Pumpkin Kofta Curry hot with rice or roti.

Cooking Tips

• Make sure to squeeze out the excess water from the grated pumpkin to prevent the koftas from becoming soggy.
• You can add a pinch of baking soda to the kofta mixture to make them more fluffy and light.
• For a healthier version, you can also bake the koftas instead of deep frying them.

Storage and Serving

• Leftover Pumpkin Kofta Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Garnish with fresh coriander leaves and serve hot with rice or roti.