Kofta curry with leftover pumpkin sabzi

Name: Kofta curry with leftover pumpkin sabzi
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 11/2 cup Pumpkin sabzi-; Gram flour - 5 tb.spoon; Salt - 1/2 t.spoon; Carom seeds - 1/2 t.spoon; Green chilli -1 finely chopped; For the gravy - Tomato medium size 2 (pureed); Cumin - 1/2 t.spoon; Assafoetida - 1/4 th t.spoon; Turmeric powder - 1/2 t.spoon; Red chilli powder -1/2 t.spoon; Coriander powder - 1 t.spoon; Garam masala - 1/4 th t.spoon; Coriander leaves - 1 tb.spoon; Oil for frying

Kalpana Rai @cook_26263526

Ghaziabad

Yesterday I had a get-together ,so I had leftover pumpkin sabzi.To make it more tasty I made koftas out of it and they were so delicious that half of the koftas we finished before making kofta curry.Do try this recipe. #LKM

Kalpana Rai @cook_26263526

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Ingredients

40 min.

4 people

11/2 cupPumpkin sabzi-
Gramflour - 5 tb.spoon
Salt - 1/2 t.spoon
Carom seeds - 1/2 t.spoon
Green chilli -1 finely chopped
For the gravy - Tomato medium size 2 (pureed)
Cumin - 1/2 t.spoon
Assafoetida - 1/4 th t.spoon
Turmeric powder - 1/2 t.spoon
Red chilli powder -1/2 t.spoon
Coriander powder - 1 t.spoon
Garam masala - 1/4 th t.spoon
Coriander leaves - 1 tb.spoon
Oil for frying

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Steps

40 min.

1

Mix pumpkin sabzi,gram flour,salt,green chilli and carom seeds.
2

Heat oil in a karahi,make lemon size balls with pumpkin mixture and drop in the oil.Make all the koftas like this and deep fry in batches.
3

Heat oil (2 tb.spoon.)in a pan,add assafoetida,cumin, turmeric powder, coriander powder,red chilli powder, tomato puree and salt.Saute.Add 11/2 cup water and cook for.7-8 min.Switch off the gas.Sprinkle garam masala and coriander leaves on it.
4

Just before serving,take a serving bowl,put koftas in it and pour boiling hot gravy over it.Let it rest for 2-3 min.
5

Your delicious kofta curry is ready to serve.

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Kalpana Rai @cook_26263526

on March 24, 2022 13:23

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.