Punjabi Pumpkin kofta curry Recipes

How to Prepare / Make / Cook - Pumpkin kofta curry ?

2 cups coconut milk. 1 cup nicely beaten curds. 2 medium tomatoes, diced. 1 inch piece ginger. 4 flakes garlic. 1 medium onion. ½ tsp. Garam masala. 1 tsp. Groundcumin seeds. ½ tsp. Turmeric powder. Handful of coriander leaves. Salt and chilli powder to taste.

For koftas, ½ kilo peeled, grated and boiled pumpkin. 2 tblsps. Gram flour. 1 small onion, minced. 1 inch piece ginger, minced. 2 green chillies, minced. Handful of sliced coriander leaves. Alubhukharas or dry plums. Salt to taste.

Strain and squeeze out as much water from pumpkin as possible. Stir in the rest of the kofta ingredients with the exception of plums. Knead to a smooth mixture and then form into koftas or balls around a whole plum. Deep fry to a golden brown colour. Drain and set aside. Grind onion, ginger and garlic to a paste. Heat 2 tblsps. Ghee and fry the ground fpaste to a golden brown colour. Add all the spices and fry briefly, then put in the tomatoes and cook till they start sticking to the pan. Stir in coconut milk and curds. Heat slowly and summer gently for 5 minutes, toss in the koftas and simmer for another 5 minutes. garnish with chopped coriander leaves and serve immediately with plain boiled rice.

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