🌱 Daily Vegetarian Recipe

1. Prepare the Kofta: - In a large mixing bowl, combine grated pumpkin, mashed potatoes, chickpea flour, coriander leaves, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a dough-like consistency. - Shape the mixture into small round balls (koftas). - Heat oil in a deep frying pan over medium heat. Fry the koftas until they are golden brown and crispy. Remove and drain excess oil on a paper towel. 2. Prepare the Curry: - Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. - Add the chopped onions and sauté until golden brown. - Stir in ginger-garlic paste and sauté until the raw smell disappears. - Add the tomato puree and cook until the oil starts separating from the masala. - Mix in turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for another 2-3 minutes. - Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling. - Add salt to taste and let the curry simmer for 5-7 minutes. - Stir in the saffron-infused milk, and let the curry simmer for another 2 minutes. - Add fresh cream and garam masala, mixing well. Turn off the heat. 3. Assemble the Dish: - Just before serving, gently add the fried pumpkin koftas to the curry and allow them to soak in the flavors for a few minutes. - Garnish with fresh coriander leaves.