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Bread Koftas In Pumpkin Curry ( Healthy Subzi)
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Amazingly tasty steamed koftas cooked in a low calorie gravy made of pumpkin, vegetables and low fat curds.
Ingredients
- For The Koftas
- 6 whole wheat bread slices
- ¼ cup fresh low-fat curds
- 2 tbsp chopped coriander (dhania)
- 1 tsp finely chopped green chillies
- salt to taste
- For The Pumpkin Curry
- 1½ cups peeled and chopped red pumpkin (bhopla / kaddu)
- 2 large tomatoes
- 1 tbsp oil
- ½ cup grated onions
- 2 tsp chilli powder
- 1 tbsp coriander-cumin seeds (dhania-jeera) powder
- ¼ tsp turmeric powder (haldi)
- 1 tsp garam masala
- ¾ cup fresh low-fat curds
- ½ cup boiled green peas
- 1 cup boiled and peeled small potatoes
- salt to taste
- For The Garnish
- 2 tbsp chopped coriander (dhania)
Instructions
- For the koftas:
- Remove the crust from the bread slices.
- Soak the bread in the curds for 20 minutes.
- Add the coriander, green chillies and salt and mix well.
- Divide the mixture into 18 equal portions and shape each portion into marble-sized balls. Steam in a steamer for 10 minutes or microwave on high for 20 seconds. Keep aside.
- For the pumpkin curry:
- Combine the pumpkin with 1 cup of water in a deep pan and cook on a medium flame till well cooked. Keep aside to cool slightly.
- Blend the pumpkin in a liquidiser to make a purée. Keep aside.
- Put the tomatoes in hot water for 10 minutes. Remove the skin and grate into a purée. Keep aside.
- Heat the oil in a non-stick kadhai, add the onions and sauté then till they turn light brown in colour.
- Add the chilli powder, coriander-cumin seeds powder, turmeric powder and garam masala and sauté on a medium flame for a few more seconds.
- Add the curds, prepared pumpkin purée, prepared tomato purée, ½ cup of water and cook for a few minutes.
- Add the green peas, potatoes and salt and mix well. Keep aside.
- How to proceed:
- Just before serving, add the prepared koftas to the curry and bring to boil.
- Serve hot garnished with coriander.
