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Pumpkin Kofta Curry

Oct-04-2016
Rita Arora
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pumpkin Kofta Curry RECIPE

You may not like to eat pumpkin sabzi but you will surely relish eating mouth drooling and tempting Pumpkin Koftas.

Recipe Tags

  • Navratri Recipe
  • Veg
  • Easy
  • Navratas
  • Indian
  • Frying
  • Side Dishes

Ingredients Serving: 4

  1. Pumpkin - 500 grams
  2. Amaranth flour - 1/4cup
  3. Water chestnut flour- 1/4 cup
  4. Rock salt - as per taste
  5. Green chilly - 1
  6. Ginger - 1/2 tsp
  7. Red chilly powder - 1/4tsp
  8. Dried mango pwd 1/2 tsp
  9. FOR GRAVY:
  10. Tomatoes - 3 to 4 (250 grams)
  11. Green chilies - 1- 2
  12. Ginger - 1/2 tsp
  13. Green coriander - 2-3 tbsp (finely chopped)
  14. Oil - for frying koftas
  15. Cumin seeds - 1/2 tsp
  16. Asafoetida - 1 pinch
  17. Turmeric Powder - 1/4 Tsp
  18. Coriander powder - 1 tsp
  19. Garam masala - 1/4 tsp
  20. Rock salt - 3/4 tsp (as per taste)
  21. Red chilly powder - 1/4 tsp
  22. Chopped potato - 1

Instructions

  1. Remove seeds and peel, wash and grate pumpkin. Grate ginger as well and mix in it. Finely chop green chilly and mix along with grated pumpkin.
  2. Now add salt, green coriander, 1/4 tsp red chilly powder, 1 tsp coriander powder and amaranth and water chestnut flour. Mix all ingredients thoroughly. Batter for making koftas is ready.
  3. Preheat oil in a wok (To check whether oil is sufficiently hot, drop a small amount of batter into it. If batter rises immediately the oil is sufficiently hot to fry koftas).
  4. Place 5-7 koftas or as many as possible at a time in the wok. Keep flipping and fry until koftas turn brown in color. Take out koftas in a plate. Fry second lot as well. Likewise fry all kofta balls.
  5. For making gravy:
  6. Wash tomatoes, green chilly and ginger and make fine paste.
  7. Preheat 2 tbsp oil in wok. When oil is sufficiently hot add cumin seeds, and tomato-ginger-green chilly paste and saute the masala on low flame until oil starts separating from it. Now add dry spices in the gravy and saute.
  8. Now add chopped potato and 1.2 cup of water in this masala and stir continuously until it simmers once. When gravy comes to boil, add 2 cups of water (add water as per you preference).Cover the lid and cook for 1 whistle.
  9. Gravy is ready. Add koftas, cover and cook for 2-3 minutes on low flame. Pumpkin kofta sabzi is ready. Take out sabzi in a bowl and garnish with green coriander. Serve steaming hot pumpkin kofta with kuttu chappati, parantha, or samak rice and relish eating.

Reviews (3)  

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Zeenath hafeez Shaik
Dec-01-2016
Zeenath hafeez Shaik   Dec-01-2016

Amaranth flour means

Annam Shri
Oct-06-2016
Annam Shri   Oct-06-2016

Yummy dish!

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