Pumpkin Kofta Curry Recipe

Cooking Directions

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

Cooking Tips

• Make sure to squeeze out any excess water from the grated pumpkin before mixing it with the other ingredients.
• To make the koftas more flavorful, you can add some grated paneer or cheese to the mixture.
• For a healthier version, you can 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.
• Serve the pumpkin kofta curry with steamed rice, jeera rice, or roti for a complete meal.