Pumpkin Kofta Curry
|Pumpkin||1 Kilogram (For Making Kofta)|
|Ground ginger||2 Teaspoon (For Making Kofta, Fresh)|
|Green chilies||2 (For Making Kofta)|
|Onion||250 Gram (For Making Gravy)|
|Ginger paste||2 Teaspoon (For Making Gravy)|
|Tomatoes||350 Gram (For Making Gravy)|
|Red chili powder||2 1⁄2 Teaspoon (For Making Gravy)|
|Ghee||5 Tablespoon (For Making Gravy)|
|Cumin powder||2 Teaspoon (For Making Gravy, White Variety)|
|Green cardamoms||4 (For Making Gravy)|
|Garlic||6 Clove (30 gm) (For Making Gravy)|
|Turmeric||1 Teaspoon (For Making Gravy)|
|Coriander leaves||2 Teaspoon, chopped (For Making Gravy)|
|Khoya||60 Gram (For Making Gravy)|
|Blanched almonds||5 (For Making Gravy)|
|Batter||30 Gram (For Batter)|
|Roasted besan/Bread crumbs||6 Teaspoon (For Making Gravy)|
|Cream||1⁄4 Cup (4 tbs) (For Making Gravy)|
|Green cardamom||4 (For Making Gravy)|
|Salt||To Taste (For Making Gravy)|
1 Grate the pumpkin.
2 In a pan, boil the pumpkin until tender.
3 Gently squeeze out the water.
4 Add in ground ginger, coriander leaves, green chillies, roasted besan or breadcrumbs, ground spices and salt and mix well.
5 In another bowl, make a paste of cream, khoya, ground almonds and green cardamoms.
6 Prepare 12 round balls of cooked pumpkin.
7 Fill the center of each with cream paste.
8 In a bowl, make a batter with flour and water,.
9 Dip the koftas into it.
10 In a frying pan, heat the ghee.
11 Deep fry the koftas until brown.
12 For the gravy, In a skillet, heat the ghee.
13 Add in chopped onion and garlic, cook until light brown.
14 Add salt and water and cook till onion is tender.
15 Mix in the chopped tomatoes, ginger paste, red chilli powder, ground spices, white cuminseeds, cardamom powder and coriander leaves and stir until it becomes a thick gravy.
16 Add the khoya and stir for a few minutes.
17 Pour in water and cook for 15 minutes.
18 Remove from the heat.
19 Put fried koftas in the gravy.
20 Keep for a few minutes to allow the koftas to soak in the gravy.
21 Serve hot