Kaddu Kofta Curry Recipe – Indian Pumpkin Kofta Curry Recipe

    kaddu kofta curry

    Kaddu Kofta Curry Recipe – Indian Pumpkin Kofta Curry Recipe

    Kaddu kofta curry, is yet another sumptuous recipe of pumpkin. We all know that pumpkin is one of those veggies that kids hate eating the most but now you can make them drool with this recipe of pumpkin kofta curry. Pumpkin is good source of Vitamin E , Iron, Magnesium and Phosphorus, Dietary Fiber and many more.

    Deep fried koftas prepared with pumpkin and some Indian spices and simmered in rich gravy of tomato and curd makes this curry more irrestible. You can make this for any special occasion and serve along with any Indian bread or rice. So, try out making this easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.

    kaddu kofta curry

    Peel out the skin and soft portion from the pumpkin with the help of a knife and chop it into big rough chunks. Wash the pumpkin chunks thoroughly with water, drain out the excess water and allow them to dry out completely.

    kaddu kofta curry

    Grate the pumpkin chunks in a big bowl using a grater. Grate the ginger baton into it as well.

    kaddu kofta curryMaking:

    Now finely chop the green chilly and add it to the grated pumpkin and ginger followed by salt, some green coriander, ¼ tsp red chilly powder, 1 tsp coriander powder and some chickpea flour. Mix everything really well. Batter for making kofta is now ready.

    kaddu kofta curry

    Place a wok on flame and pour enough oil into it to deep fry the koftas. When the oil gets heated, place 5-7 koftas or as many koftas as possible into the wok.

    kaddu kofta curry

    Once the koftas gets fried from beneath, flip their sides and fry them until they become slightly brown from all the sides. Koftas are now fried aptly, transfer them on a plate and similarly fry the rest of the koftas until the batter is utilized completely.

    kaddu kofta curry

    To make the gravy for the koftas, place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, roast cumin seeds and asafoetida into it then add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala on low flame until the oil starts separating from its edges.

    kaddu kofta curry

    Oil has started separating from the masala, it is now roasted aptly. Now add chickpea flour into it. Mix it really well and saute the masala for a while.

    kaddu kofta curry

    Then add curd into the masala while stirring the masala constantly. Keep stirring the masala continuously and cook it on medium flame until it starts boiling again.

    kaddu kofta curry

    Masala is now roasted aptly, add 2 cups of water into it followed by salt, garam masala and green coriander. Mix everything really well, cover the pan and cook the gravy for 3-4 minutes on low flame.

    kaddu kofta curry

    After 4 minutes, remove the lid. Add fried koftas into it and mix it gently. Cover the pan and cook the koftas for 3-4 minutes on low flame so that the koftas absorbs the masala really well.

    kaddu kofta curry

    After 3-4 minutes, take off the lid. Kaddu kofta curry is now ready, turn off the flame and transfer it to a bowl.

    kaddu kofta curryServing:

    Garnish this lip-smacking and mouth-watering kaddu kofta curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice.

    Suggestion

    • You can make gravy with cashews, muskmelon seeds, poppy seeds, coconut, mawa, cream, onion-tomato or anything else you like.
    • For 4-5 members
    Kaddu Kofta Curry Recipe - Indian Pumpkin Kofta Curry Recipe kaddu kofta curry
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Yellow pumpkin – 500 grams
    • Chickpea flour – 1 cup (100 grams)
    • Salt – more than ½ tsp or to taste
    • Green chilly – 1
    • Ginger baton - ½ inch (grated) or 1 tsp paste
    • Tomatoes – 3 (250 grams)
    • Green chilly – 1
    • Ginger baton – 1 inch
    • Fresh curd - ½ cup
    • Green coriander – 2-3 tbsp (finely chopped)
    • Oil – for frying koftas and making gravy
    • Cumin seeds - ½ tsp
    • Asafoetida – 1 pinch
    • Turmeric powder - ¼ tsp
    • Coriander powder – 2 tsp
    • Garam masala - ¼ tsp
    • Salt - ¾ tsp or to taste
    • Red chilly powder - ¼ tsp
    Instructions
    1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
    2. Peel out the skin and soft portion from the pumpkin with the help of a knife and chop it into big rough chunks. Wash the pumpkin chunks thoroughly with water, drain out the excess water and allow them to dry out completely. Grate the pumpkin chunks in a big bowl using a grater. Grate the ginger baton into it as well.
    3. Now finely chop the green chilly and add it to the grated pumpkin and ginger followed by salt, some green coriander, ¼ tsp red chilly powder, 1 tsp coriander powder and some chickpea flour. Mix everything really well. Batter for making kofta is now ready.
    4. Place a wok on flame and pour enough oil into it to deep fry the koftas. When the oil gets heated, place 5-7 koftas or as many koftas as possible into the wok. Once the koftas gets fried from beneath, flip their sides and fry them until they become slightly brown from all the sides. Koftas are now fried aptly, transfer them on a plate and similarly fry the rest of the koftas until the batter is utilized completely.
    5. To make the gravy for the koftas, place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, roast cumin seeds and asafoetida into it then add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala on low flame until the oil starts separating from its edges.
    6. Oil has started separating from the masala, it is now roasted aptly. Now add chickpea flour into it. Mix it really well and saute the masala for a while. Then add curd into the masala while stirring the masala constantly. Keep stirring the masala continuously and cook it on medium flame until it starts boiling again.
    7. Masala is now roasted aptly, add 2 cups of water into it followed by salt, garam masala and green coriander. Mix everything really well, cover the pan and cook the gravy for 3-4 minutes on low flame.
    8. After 4 minutes, remove the lid. Add fried koftas into it and mix it gently. Cover the pan and cook the koftas for 3-4 minutes on low flame so that the koftas absorbs the masala really well. After 3-4 minutes, take off the lid. Kaddu kofta curry is now ready, turn off the flame and transfer it to a bowl.
    9. Garnish this lip-smacking and mouth-watering kaddu kofta curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice.

     

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