Lunch
Pumpkin Kofta Curry Recipe Recipe At Home
If you enjoy Pumpkin Kofta Curry Recipe Recipe At Home cuisine, this Lunch recipe is worth trying at home....
⏱️
10 Min Prep
🔥
35 Min Cook
🍽️
4 Servings
🥗
Diabetic Friendly
Ingredients
- 150 grams Kaddu (Parangikai/ Pumpkin) - chopped small
- 2 Potato (Aloo) - skin peeled and boiled
- 1 tablespoon Red Chilli powder
- 1 teaspoon Fennel seeds (Saunf) - crushed
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 cup Corn flour
- 2 tablespoon Gram flour (besan)
- 2 sprig Coriander (Dhania) Leaves
- 2 Onions - sliced
- 1 Tomato - chopped
- 1 inch Ginger - chopped
- 2 cloves Garlic - chopped
- 1 Green Chilli
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1/2 cup Curd (Dahi / Yogurt)
Instructions
1
To begin making the Pumpkin Kofta Curry method, we will first pressure make the pumpkin and potatoes with moisture and table salt for about 4 whistles.Allow the pressure to release naturally and filter all the moisture out.
2
Mash the pumpkin and potatoes well.mildly hot a condiment dip cooking vessel toss in the mashed pumpkin along with all the masala condiment powders and keep sautéing until all the moisture has evaporated from it.Make sure the mixture dries up.
3
toss in corn baking flour besan, table salt and coriander leaves to the mixture and bring all of it together.
4
You will get a sticky pastry mix.
5
Switch off the mildly hot, allow it to cool down for some time.Meanwhile go ahead to make the curry, for that mildly hot a condiment dip cooking vessel with fat, toss in onions, garlic and ginger and saute until it softens.toss in tomatoes and strew little table salt so that it will help to become mushy easily.
6
After 5 moments of sautéing toss in green chili along with all the masala condiment powders except whole masala condiment.Saute until all the masala condiment powders have mixed well.
7
Switch it off and cool it down and blitz it in the mixer along with curd to a creamy paste.
8
Keep it aside.Shape the kofta pastry mix into bite-size lemon balls and keep them aside.
9
(About 8 to 10). If you plan to use the Kuzhipaniyaram cooking vessel; then place the kofta balls in the cooking vessel's cavities; trickle the kofta's with a little fat and cooking vessel cooking vessel-fry them until golden brown on both sides.
10
You will have to flip the kofta balls so they cooking vessel-fry on all sides evenly.mildly hot a tablespoon of fat in a heavy bottomed cooking vessel, toss in cardamom pods and cloves.
11
stream in in the curry paste and toss in about 1/4 cup of moisture and bring it to a heat to boiling point.
12
Check for table salt.Once the Pumpkin Kofta curry has thickened, toss in in the cooking vessel fried Pumpkin Kofta Balls and low-boil for another couple of moments.Transfer the Pumpkin Kofta Curry into a serving dish, top by drizzling with raw froth or just coriander leaves.enjoy the Pumpkin Kofta Curry along with phulka, naan or Tawa paratha along with a subzi by the side.
Recipe Information
Cuisine
Indian
Indian
Course
Lunch
Lunch
Diet
Diabetic Friendly
Diabetic Friendly
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
35 minsTotal Time
45 minsMaster Chef
Whether you're searching for quick meals, comforting classics, healthy recipes, or impressive dishes for entertaining, our recipe library has something for everyone. Carefully organized and easy to follow, each recipe features helpful cooking instructions, ingredient recommendations, and preparation guidance. Discover authentic flavors from around the world while learning new techniques that make home cooking enjoyable, rewarding, and full of delicious possibilities every single day.
You May Also Like
Best Cucumber, Red Radish, Tomatoes & Onion Salad Recipe Recipe
View Recipe
Best Whole Moong Dal Vada Recipe Recipe
View Recipe