Vegetarian Bread Kofta in Creamy Pumpkin Gravy
35 minutes
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About Vegetarian Bread Kofta in Creamy Pumpkin Gravy
Indulge in this unique vegetarian twist on classic Indian koftas! Soft, golden-fried bread dumplings are bathed in a luscious, velvety pumpkin gravy, infused with fresh coriander and the tang of yogurt. This comforting dish offers a delightful balance of flavors and textures, perfect for a special dinner or a cozy weeknight meal.The subtly sweet pumpkin gravy perfectly complements the spiced koftas, creating a truly unforgettable culinary experience. Easy to make yet impressive to serve, this recipe is sure to become a family favorite. Serve hot with naan bread or steamed rice for a complete and satisfying meal.This recipe is perfect for vegetarians and those seeking a creative and flavorful vegetarian option. The combination of bread koftas and pumpkin gravy is a delicious departure from traditional kofta recipes, offering a unique and memorable dining experience.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Bread Koftas
- 6 slices Bread white bread, crusts removed
- 1 medium Potato boiled and mashed
- 5 tbsp Yogurt plain, also known as curd
- 2 tbsp All-Purpose Flour maida
- 2 tbsp Breadcrumb
- 2 tbsp Coriander finely chopped, also known as dhania
- 2 tsp Chili finely chopped, green
- 1 tsp Baking Soda
- 1/2 tsp Salt to taste
- 2 cup Vegetable Oil for deep frying
For the Pumpkin Gravy
- 1 medium Pumpkin about 1.5 cups cooked puree
- 1 cup Bottle Gourd lauki, optional
- 3 tbsp Vegetable Oil
- 1/2 cup Tomato puree
- 1/2 tsp Chili Powder red
- 1.5 tsp Salt to taste
- 1/4 tsp Turmeric Powder haldi
- 1/2 tsp Coriander Powder dhania
- 1/2 tsp Cumin Seeds
- 1 cup Water
Instructions
Prepare the Bread Koftas
- Remove the crusts from the bread slices and crumble them into a bowl.
- Add the mashed potato, yogurt, all-purpose flour, breadcrumbs, green chili, baking soda, salt, and chopped coriander. Mix well to combine.
- Roll the mixture into small balls.
- Heat the vegetable oil in a deep pan or wok over medium-high heat. Carefully fry the koftas in batches, ensuring they are golden brown on all sides. Remove and set aside.
Make the Pumpkin Puree
- In a deep pan, combine the pumpkin and 1 cup water. Cook over medium heat for 8-10 minutes, or until the pumpkin is very soft.
- Let the mixture cool completely, then blend it into a smooth puree using a blender or food processor.
Prepare the Pumpkin Gravy
- Heat vegetable oil in a pan or wok over medium heat. Add cumin seeds and sauté for a minute until fragrant.
- Add turmeric powder, coriander powder, red chili powder, salt, and 2 tbsp of water. Sauté for another minute.
- Stir in the tomato puree and cook for 2 minutes, stirring occasionally.
- Add the pumpkin puree and remaining water. Mix well and simmer for 2-3 minutes.
- Gently add the fried bread koftas to the pumpkin gravy, and cook for 1-2 minutes before serving. Serve immediately with naan bread or rice.
Recipe Notes
Expert Tips for the Best Bread Kofta in Pumpkin Gravy
- For extra flavor, add a pinch of garam masala to the kofta mixture.
- If the gravy is too thick, add a little more water or milk to adjust the consistency.
- Garnish the finished dish with fresh coriander leaves for an extra pop of freshness and color.
- To make the koftas ahead of time, fry them and store them separately. Reheat gently in the gravy just before serving.
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Recipe Nutrition
Calories: 1121kcalCarbohydrates: 13gProtein: 2gFat: 120gSaturated Fat: 18gPolyunsaturated Fat: 30.6gMonounsaturated Fat: 61.2gSodium: 1140mgFiber: 2gSugar: 2g
Neeru Gupta
Articles: 53
3 Comments
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Looks incredible! Thanks for the details.
I’m loving this recipe already!
Absolutely scrumptious! Thanks for the recipe.