Pumpkin Kofta Curry

Make this delicious Gujarati-style Pumpkin Kofta Curry with this easy recipe
Pumpkin Kofta Curry

This Gujarati-style Kofta curry uses Pumpkin as the hero ingredient for the Kofta balls married along with a variety of spices to bring in that perfect balance of heavenly Kofta balls floating in the curry sauce.

It complements the Gujarati style of bringing in sweetness into their dishes but this is one is subtly sweet. What make this Kofta curry different is that the Pumpkin brings in the earthy sweet flavor while the curry spices bring in the hotness.

Pumpkin Kofta Curry 1

Typically Koftas (or Meatballs) are a non-veg dish allegedly originating from Persia and the middle-east. India has since adapted to the texture by creating a vegetarian version. While the look and feel is definitely non-vegetarian, the output and the taste is vegetarian.

Together you have a combination that will satisfy different palates. We recommend that you make this on special occasions or as a leading dish for house parties.

We’ve made this when we had to host guests. It pairs perfectly well with Onion Kulchas or Butter Naan but it will equally complement steamed rice.

Follow this step-by-step recipe to make delicious Gujarati-style Kofta Curry

Pumpkin Kofta Curry

Pumpkin Kofta Curry Recipe - Gujarati Style

Make this delicious Gujarati-style Pumpkin Kofta Curry with this easy recipe
0 from 0 votes
Course Side Dish
Cuisine North Indian
Servings 4


For the Curry

  • 2 Nos. big tomatoes
  • 1/4 tablespoon Coconut
  • 1 tablespoon poppy seeds
  • 2 tablespoon curds
  • 10 Nos. cashewnuts
  • 1 inch piece ginger
  • 4 flakes garlic
  • 1 nos. small onion
  • 4 nos. green chillies
  • 1 bunch coriander leaves
  • 1 teaspoon turmeric powder
  • 1 teaspoon dhania powder
  • 1 teaspoon Jaljeera Powder
  • 1 teaspoon garam masala powder
  • 1 pinch Sugar per your preference
  • 1 pinch Chilli powder per your preference
  • Salt sugar and chilli powder to taste

For the Kofta

  • 500 grams pumpkin
  • 2 tablespoons flour
  • 1 bunch coriander leaves
  • 2 nos. green chillies
  • 1 teaspoons cumin seeds grounded
  • 1 piece "ginger small
  • 1 nos. Mint Leavessalt and chilli powder to taste.
  • 10 nos. raisins

How to make:

  • Peel and grate the pumpkin.
  • Squeeze out all the moisture and set aside.
  • Grind ginger, chillies coriander and mint leaves coarsely.
  • Mix with pumpkin along with all the filling ingredient except for raisins.
  • Knead the pumpkin mixture into a smooth mixture and form Into small and oblong-shaped balls around a raisin Deep fry to a golden brown colour and set aside.
  • Grind coconut, poppy seeds, ginger, garlic and onion to a paste.
  • Heat 3 tblsps. Oil and fry the ground paste till the oil floats to the top put In all the spices and fry briefly.
  • Add tomatoes, sugar and curds and cook till dry.
  • Put in the koftas mix well and cover with hot water. Cook over a gentle fire for 5 minutes.
  • Serve garnished coriander leaves.
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