Pumpkin Kofta Curry Recipe: A Flavorful Indian Delight
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Diabetic Friendly
Pumpkin Kofta Curry is a rich, flavorful dish that combines the sweetness of pumpkin with aromatic spices to create a mouthwatering curry that is perfect for lunch. This dish features delicious koftas made from mashed pumpkin and potatoes, which are deep-fried to a crispy golden brown and then simmered in a fragrant, spiced curry. Paired with naan, roti, or paratha, this curry is a satisfying meal that will be loved by everyone, including those looking for a diabetic-friendly option. Let’s explore the recipe in detail!
Ingredients
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Kaddu (Pumpkin) – chopped | 150 grams |
| Potato (Aloo) – boiled & peeled | 2 medium |
| Red Chilli Powder | 1 tablespoon |
| Fennel Seeds (Saunf) – crushed | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Corn Flour | 1/4 cup |
| Gram Flour (Besan) | 2 tablespoons |
| Fresh Coriander (Dhania) Leaves | 2 sprigs |
For the Curry:
| Ingredient | Quantity |
|---|---|
| Onion – sliced | 2 medium |
| Tomato – chopped | 1 large |
| Ginger – chopped | 1 inch |
| Garlic – chopped | 2 cloves |
| Green Chilli | 1 whole |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Garam Masala Powder | 1 tablespoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Cardamom Pods/Seeds | 1 pod |
| Cloves (Laung) | 2 whole |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Water | 1/4 cup |
| Oil | 1-2 tablespoons |
| Salt | To taste |
Instructions
Preparing the Koftas:
-
Cook the Pumpkin and Potatoes:
Start by pressure cooking the chopped pumpkin (kaddu) and peeled potatoes (aloo) in a pressure cooker with water and salt for about 4 whistles. Allow the pressure to release naturally and then drain any excess water. Once drained, mash both the pumpkin and potatoes together until smooth and free of lumps. -
Prepare the Kofta Mixture:
Heat a saucepan on medium flame, add the mashed pumpkin and potato mixture, and sauté it gently. Add the red chilli powder, fennel seeds, coriander powder, turmeric powder, and a pinch of salt to the pan. Keep sautéing until all the moisture from the pumpkin has evaporated, and the mixture has thickened. This will ensure that the koftas hold their shape well when frying. -
Make the Dough:
Once the mixture has dried up, add corn flour, besan (gram flour), and chopped coriander leaves. Mix well to form a sticky dough. Allow it to cool down slightly before shaping the koftas. -
Shape the Koftas:
Once the dough is cool enough to handle, shape it into small lemon-sized balls (approximately 8-10 koftas).Optional: If you have a Kuzhipaniyaram pan (also known as an appe pan), you can place the kofta balls into the cavities, drizzle with a little oil, and cook them on all sides until golden and crisp. Alternatively, deep-frying is another option.
Preparing the Curry:
-
Make the Curry Paste:
In another saucepan, heat a tablespoon of oil over medium heat. Add the sliced onions, chopped garlic, and ginger. Sauté until the onions soften and become golden. Add the chopped tomatoes, a pinch of salt (to help the tomatoes soften), and cook for about 5 minutes until the tomatoes break down into a mushy consistency. -
Add the Spices:
Once the tomatoes are cooked, add the green chili, turmeric powder, garam masala, and amchur powder. Sauté the spices along with the tomato mixture for a minute until fragrant. -
Blitz the Paste:
Switch off the heat and allow the mixture to cool down a bit. Once cool, transfer the sautéed mixture to a blender. Add the curd (yogurt) and blend until smooth to make a curry paste. Set it aside. -
Cook the Curry:
In a heavy-bottomed pan, heat a tablespoon of oil. Add the cardamom pods and cloves. Pour in the curry paste and stir well. Add 1/4 cup of water and bring the curry to a gentle boil. Taste and adjust the salt as needed. -
Simmer the Koftas:
Once the curry has thickened, add the pre-fried kofta balls into the curry. Simmer the curry for another 5 minutes, allowing the koftas to absorb the flavors of the curry.
Garnishing and Serving:
-
Finish and Serve:
Transfer the Pumpkin Kofta Curry into a serving bowl. Garnish with fresh coriander leaves or a drizzle of cream for added richness.Serve the curry hot with phulka, naan, or tawa paratha, along with a side of subzi (vegetable side dish) for a complete meal.
Tips & Variations:
- For a richer curry: You can add a tablespoon of fresh cream to the curry paste while blending, or drizzle it on top before serving.
- For extra flavor: Try adding a pinch of kasuri methi (dried fenugreek leaves) towards the end for an added aroma and taste.
- Make it vegan: Replace the yogurt with a plant-based alternative, and avoid using cream for a completely vegan dish.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4 grams |
| Carbohydrates | 35 grams |
| Fiber | 6 grams |
| Fat | 12 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 mg |
| Sodium | 500 mg |
| Potassium | 600 mg |
Final Thoughts:
Pumpkin Kofta Curry is a comforting and flavorful dish that brings the warmth of Indian spices to the table in every bite. The soft, slightly crispy koftas and the rich, spiced curry are the perfect pairing. Whether you enjoy it for lunch or dinner, this recipe is sure to become a family favorite, especially for those looking for a diabetic-friendly, satisfying meal.
