Kaddu Ke Koftey ( Pumpkim dumplings in a spicy gravy )

Most folks are not fond of pumpkin or it does not come to their notice. Hence when I mention that it is one of my favorite veggies, they tend to look flummoxed. Whether it is the aromatic Sri lankan style curry, the somewhat sweet pumpkin-dill soup or the slightly charred pumpkin fry from Odisha, I enjoy it in every form. So, when my mom mentioned this North Indian Pumpkin kofta curry, I just had to give it a try.

I modified her version a little by stuffing raisins inside it (a neighbor had suggested it to me). Fried the koftas in a appe pan to cut down on the oil. And made the gravy a little more rich by adding some cashews and milk to it. My efforts paid off when everyone wanted a second helping of this yummy curry. Read on (and do not forget to try this) -

Preparation Time - 25 mins

Ingredients - 

For the koftas -

• 3 cups grated pumpkin (Odia - boitalu)
• 1 small boiled and peeled potato
• 1/2 tsp chili powder
• 2 tsp besan
• salt to taste
• a pinch of garam masala
• 2 grated garlic flakes

For the gravy -

• 1 large onion (diced)
• 7-8 garlic cloves
• 1 inch ginger
• 1 inch cinnamon
• 1 green cardamom
• 1 clove
• 1-2 kashmiri red chili
• 1 large tomato
• 1 tsp kasuri methi
• 4-5 cashews
• 1 cup milk
• 3 tsp oil
• 1 tsp butter

Preparation - Add a little salt to the grated pumpkin and keep aside for 15 mins. Squeeze it to remove the excess water. Transfer to a mixing bowl and add all the other ingredients required for making the koftas. Mix well and divide into small portions. Shape into balls while inserting 1-2 raisins into the center of each one.

Cooking - Heat an appam pan. Add a few drops of oil into each cavity. Place the balls into the cavity and cook on all sides till brown. Remove and keep aside on a paper towels.

Heat 1 tsp oil in a wok. Add the red chili, cinnamom, cardamom and cloves. Once fragrant, add the garlic, ginger and onion. Cook till onion becomes translucent. Add cashews and fry for 30 seconds more.

Add the tomato at this stage and cook till mushy. Add the kasuri methi and mix once before removing from flame. 

Allow to stand aside till it cools down to room temperature. Blend into a smooth paste.

Heat the same wok.  Add butter to it and allow it to melt. Add the tomato onion paste and cook for 3-4 mins. 

Finally add the milk along with 1/2 cup water. Add salt. Bring it to a slow boil. Let simmer for 3-4 mins.

Add the koftas and cook for 1 min before switching off the flame. Let it stand covered for 10 mins before serving.

Serve hot with rotis or white rice.

Palak Kofta Curry

When I made the 'Malai koftas' last week, I had some leftover paneer-potato mix that I had planned to use as a sandwich filling. But while cleaning the fridge on the next day, I found some spinach that was starting to wilt. So, I decided to use both the leftover ingredients and make a curry for dinner. But since I had those koftas the night before, I kept this dish simple. No frying. Just baked the tikkis in the oven. Also, I omitted the butter and added just a hint of cream. Healthy and tasty.

Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

For the koftas -

• 200 gm paneer
• 1 medium sized potato
• 1 tsp cornflour
• a pinch of garam masala
• 1/3 tsp chilli powder
• salt to taste
• oil spray

For the palak gravy -

• 1 bunch palak/spinach leaves ( 2 cups )
• 1 medium sized onion
• 5-6 garlic flakes
• 1 inch ginger
• 2 green chilis
• 2 pinch garam masala
• 1 tsp oil
• 1-2 tbsp butter (reduce the quantity if you want)
• 2-3 tbsp fresh cream (optional)
• salt to taste

Cooking - Cook the potato with 1 cup water in a pressure cooker for 2 whistles. Keep aside till steam escapes.

While the potato is cooking, chop the onions, peel the garlic and ginger. Also, blanch the spinach and keep aside.

Heat 1 tsp oil in a wok. Add the onion, ginger and garlic. Fry till onion turns translucent. Add the blanched spinach, green chillis and garam masala. Fry for 2-3 mins. Transfer to a mixer and make a smooth paste.

Peel and grate the boiled potato into a mixing bowl. Also grate the paneer into the same bowl. Add salt, cornflour, chili powder and garam masala. Mix thouroughly and divide into 6-7 portions. Shape each portion into a flattened circle about 2/3 cm thick.

Preheat oven to 200 degree Celcius. Take a baking tray and line with butter paper/foil. Spray on some cooking oil. Place the paneer-potato tikkis and bake on each side for 3-4 mins (use the upper grill of the OTG).

Heat 1 tsp butter in a wok. Add the spinach gravy along with 1/3-1/2 cup hot water and bring to a boil. Simmer for 3-4 mins. Add the fresh cream and some more butter. Mix in. Add the koftas and switch off the flame.

Cover and keep aside for 5 mins before serving. (This will allow the koftas to absorb the gravy)

Serve hot with phulkas.

Note - One can also fry some tomato and grind it with the palak to give a hint of tang this dish. 

Malai Kofta

I am not much of a kofta person as our menu is predominantly non-vegetarian . And paneer dishes are made very rarely, mostly reserved for occasions when we have any of our vegetarian friends coming over. With koftas being quite messy and rich, I usually avoided it in favour of dishes like Paneer Schezhuan or Paneer Tikka. But when a reader requested for a kofta recipe, I had to think hard before coming up with this. I have cut short the time (and also the amount of oil/butter) spent on making the gravy by cooking most of the ingredients beforehand. The tikkis can also be baked in a oven for further reducing the calories. (I tried doing this for 2 of the tikkis and they tasted good)

Read on for the recipe - 

Preparation Time - 25-30 mins

Ingredients - 

For the koftas -

200 gm paneer

1 medium sized potato

1 tsp cornflour

a pinch of garam masala

1/3 tsp chilli powder

salt to taste

oil for shallw frying

To be boiled -

2 medium sized onion

1 medium sized tomato

3-4 garlic flakes

1 inch long ginger

1 dry Kashmiri red chilli

10-12 almonds (blanched)

1/3 tsp cumin

1 inch cinnamon stick

1-2 green cardamoms

2-3 cloves

salt to taste

Others -

1 tsp oil

1 tsp butter

1 tsp honey

1 tbsp kasuri methi

salt to taste

Cooking - Cook the potato with 1 cup water in a pressure cooker for 2 whistles. Keep aside till steam escapes.

While the potato is cooking, chop the onions, peel the garlic and ginger. Take all the ingredients listed under "to be boiled" in another pressure cooker with 1 cup water. Cook on medium high flame for 7-8 minutes or 2-3 whistles. Keep aside for steam to escape.(let the tomato remain intact/whole while cooking)

Heat oil in a wok for shallow frying.

Peel and grate the boiled potato into a mixing bowl. Also grate the paneer into the same bowl. Add salt, cornflour, chili powder and garam masala. Mix thouroughly and divide into 6-7 portions. Shape each portion into a flattened circle about 2/3 cm thick.

Put the koftas into the hot oil. Fry on both sides till brown. Press slightly against the side of the vessel to drain off excess oil before removing. Keep on a tissue paper to absorb still more oil.

Strain the contents of the pressure cooker. Do not throw away this water. Transfer to a grinder and make a smooth paste.

Heat 1 tsp oil in another wok. Add butter to it followed by the onion masala paste. Cook for 3 minutes before adding some of the strained water. Add honey. Rub the kasuri methi between your palms before adding it to the gravy. Bring to a boil. Simmer for 5 minutes.

Add the koftas to the gravy and switch off the flame (only if the curry is to be served immediately else heat the gravy and add the koftas just before serving).

Tastes best with naan/rotis but also goes well with white rice/pulao.

Note - When making this recipe for special ocasions, chop up some dry fruits ( raisins, cashews, almonds ), lightly fry them in some ghee and stuff them inside the koftas.