🌱 Daily Vegetarian Recipe

1. Prepare the Saffron Milk: - Soak the saffron threads in warm milk and set aside. 2. Make the Koftas: - In a large mixing bowl, combine grated pumpkin, chopped spinach, chickpea flour, cumin seeds, grated ginger, green chilies, salt, turmeric powder, coriander powder, garam masala, ground cashew nuts, and raisins. - Mix thoroughly to form a dough-like consistency. If the mixture is too wet, add more chickpea flour. - Form small balls (koftas) from the mixture. - Heat oil in a deep frying pan over medium heat. Fry the koftas until golden brown. Remove and drain on paper towels. 3. Prepare the Curry Sauce: - In a separate pan, heat oil and add cumin seeds until they splutter. - Add the chopped onion and sauté until golden brown. - Stir in the ginger-garlic paste and cook for a minute. - Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the tomato paste. - Mix in the coconut milk and bring to a gentle simmer. - Add the saffron milk prepared earlier and stir well. Adjust seasoning if necessary. 4. Combine and Serve: - Gently add the fried koftas into the curry sauce and cook on low heat for 5-7 minutes to allow the flavors to meld. - Sprinkle garam masala and garnish with fresh cilantro before serving.