Pumpkin Kofta Curry Recipe
A diabetic friendly Indian recipe with kaddu (parangikai/ pumpkin) - chopped small, potato (aloo) - skin peeled and boiled, red chilli powder. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
24 steps- 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
potato (aloo) - skin peeled and boiled(2) - 2
Allow the pressure to release naturally and drain all the water out
- 3
Mash the pumpkin and potatoes well
potato (aloo) - skin peeled and boiled(2) - 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
red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon) - 5
Make sure the mixture dries up
- 6
Add corn flour besan, Salt and coriander leaves to the mixture and bring all of it together
coriander powder (dhania)(1 teaspoon)corn flour(1/4 cup)gram flour (besan)(2 tablespoon)sprig coriander (dhania) leaves(2) - 7
You will get a sticky dough
- 8
Switch off the heat, allow it to cool down for some time
- 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
onions - sliced(2)inch ginger - chopped(1)cloves garlic - chopped(2) - 10
Add tomatoes and sprinkle little salt so that it will help to become mushy easily
tomato - chopped(1) - 11
After 5 minutes of sautéing add green chili along with all the spice powders except whole spice
red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)green chilli(1)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon) - 12
Saute until all the spice powders have mixed well
red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon) - 13
Switch it off and cool it down and blitz it in the mixer along with curd to a smooth paste
curd (dahi / yogurt)(1/2 cup) - 14
Keep it aside
- 15
Shape the kofta dough into bite-size lemon balls and keep them aside
- 16
(About 8 to 10)
- 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
- 18
You will have to flip the kofta balls so they fry on all sides evenly
- 19
Heat a tablespoon of oil in a heavy bottomed pan, add cardamom pods and cloves
cloves garlic - chopped(2)cardamom (elaichi) pods/seeds(1)cloves (laung)(2) - 20
Pour in the curry paste and add about 1/4 cup of water and bring it to a boil
- 21
Check for salt
- 22
Once the Pumpkin Kofta curry has thickened, add in the pan fried Pumpkin Kofta Balls and simmer for another couple of minutes
- 23
Transfer the Pumpkin Kofta Curry into a serving bowl, garnish by drizzling with fresh cream or just coriander leaves
coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves(2) - 24
Serve the Pumpkin Kofta Curry along with phulka, naan or Tawa paratha along with a subzi by the side
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Pumpkin Kofta Curry Recipe
A diabetic friendly Indian recipe with kaddu (parangikai/ pumpkin) - chopped small, potato (aloo) - skin peeled and boiled, red chilli powder. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 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
potato (aloo) - skin peeled and boiled(2) - 2
Allow the pressure to release naturally and drain all the water out
- 3
Mash the pumpkin and potatoes well
potato (aloo) - skin peeled and boiled(2) - 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
red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon) - 5
Make sure the mixture dries up
- 6
Add corn flour besan, Salt and coriander leaves to the mixture and bring all of it together
coriander powder (dhania)(1 teaspoon)corn flour(1/4 cup)gram flour (besan)(2 tablespoon)sprig coriander (dhania) leaves(2) - 7
You will get a sticky dough
- 8
Switch off the heat, allow it to cool down for some time
- 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
onions - sliced(2)inch ginger - chopped(1)cloves garlic - chopped(2) - 10
Add tomatoes and sprinkle little salt so that it will help to become mushy easily
tomato - chopped(1) - 11
After 5 minutes of sautéing add green chili along with all the spice powders except whole spice
red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)green chilli(1)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon) - 12
Saute until all the spice powders have mixed well
red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon) - 13
Switch it off and cool it down and blitz it in the mixer along with curd to a smooth paste
curd (dahi / yogurt)(1/2 cup) - 14
Keep it aside
- 15
Shape the kofta dough into bite-size lemon balls and keep them aside
- 16
(About 8 to 10)
- 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
- 18
You will have to flip the kofta balls so they fry on all sides evenly
- 19
Heat a tablespoon of oil in a heavy bottomed pan, add cardamom pods and cloves
cloves garlic - chopped(2)cardamom (elaichi) pods/seeds(1)cloves (laung)(2) - 20
Pour in the curry paste and add about 1/4 cup of water and bring it to a boil
- 21
Check for salt
- 22
Once the Pumpkin Kofta curry has thickened, add in the pan fried Pumpkin Kofta Balls and simmer for another couple of minutes
- 23
Transfer the Pumpkin Kofta Curry into a serving bowl, garnish by drizzling with fresh cream or just coriander leaves
coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves(2) - 24
Serve the Pumpkin Kofta Curry along with phulka, naan or Tawa paratha along with a subzi by the side
Rate this recipe
