Pumpkin Malai Kofta

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Have you ever tasted the delicious and comforting malai kofta loaded with fantastic fall flavors? Then try this fabulous pumpkin malai kofta curry that is full of pumpkin flavors. This is the best, creamy, and flavorful side dish with unique flavors of the fall season is best when served with flatbreads.

This is not only having pumpkin in the kofta, but the malai or cream based curry is also boosted with pumpkin. Double the pumpkin flavor! This can be compared to having creamy curried pumpkin soup with pumpkin paneer koftas. Doesn’t it sound like a perfect fall meal?

Another thing that is special about this curry is that pecans add flavor and creamy texture to the curry base. Generally, cashews or almonds are used for flavoring and consistency of the curry base. Since pecans are perfect with pumpkins, I chose to use pecans in this recipe - both in the koftas and in the curry base. Pecans are often used in the form of chutney for idli and dosa in our home or this snack, pecan urundai.

If you do not have pecans, cashews or almonds can be used in the curry base. The curry base as well as the koftas have cashew flour in addition to pecans. The nuts add to the protein along with paneer.

The following ingredients are required to make this fantastic, creamy, and delightful kofta curry:

For Koftas:

Pumpkin - Fresh grated pumpkin is used in this recipe. 

Potatoes - Gives the structure to the koftas

Paneer - Adds to the proteins, creaminess and flavor, and structure to the koftas.

Ginger - Balances the flavors.

Pecan - Gives a nutty bite and supplies proteins and vitamins.

Salt - Gives flavor

Thai green chili, cayenne - Gives a mild spicy kick to the koftas.

Cilantro - Boosts aroma

Oil - to deep fry the koftas

Curry Base:

Onion, Garlic, Ginger  - These add to the flavor, body of the curry,  and aroma of the curry base.

Tomato - Adds color and acidic flavor.

Pumpkin - Adds the flavor and color to the curry base. 

Cinnamon, cloves, bayleaf, cardamom - These spices give a characteristic aroma  

Garam masala - ½ tsp

Cream - A little cream adds a magic touch.

Pecan - This gives a creamy texture.

Cashew flour - adds to the creaminess of the curry base

Half and half - enhances flavor

Oil and butter - for cooking, neutral oil works best for sauteing. Butter can be used completely too.

Sugar - balances the flavors.

Dried methi leaves - these leaves aka dried fenugreek leaves balance the flavors in creamy rich dishes. They have a slight bitter taste compensating the creamy sweet flavor of the curry base. These are available in Indian groceries.

Garam masala- the spice mix fortifies the flavor. Homemade or store bought ones can be used.

Turmeric - Immune boosting turmeric aids in a vibrant color.

Thai green chili - Adds to the spicy heat. The quantity can be adjusted based on taste as well as heat preference.

Water - to cook the veggies.

What to serve this with?

Any flatbreads like naan or Whole Wheat Onion Kulcha are perfect to serve with this curry. We also love to have this fantastic fall curry with everyday roti, garlic butter paratha, or with any flour tortillas.

Not only this creamy and rich pumpkin kofta curry, but an array of pumpkin recipes are made every time I buy pumpkin. The color and nutrition of pumpkin along with its shape and size makes pumpkin very special. Pumpkin shaped dinner rolls are my favorite to bake every fall. A sambhar with pumpkin is so special and loved in our home. Varieties of pumpkin help in making a wide variety of dishes and this Parangikai Kootu is a great one to serve with cooked grains or flatbreads.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

• Chipotle Chicken and Pumpkin Chowder from A Kitchen Hoor's Adventures
• Easy No Bake Pumpkin Mousse Dessert from Blogghetti
• Pumpkin Meatballs in a Creamy Tomato Sauce from Cheese Curd In Paradise
• Pumpkin Gooey Butter Cake from The Spiffy Cookie
• Pumpkin Lasagna Rolls from A Little Fish in the Kitchen
• Pumpkin Madeleines from Karen's Kitchen Stories
• Pumpkin Milkshake from Art of Natural Living
• Pumpkin Spice Brioche Rolls from The Redhead Baker
• Pumpkin Spice Latte Pie from Palatable Pastime
• Spiced Pumpkin Butter from Cindy's Recipes and Writings

Ingredients

For the kofta

Grated pumpkin - 1 cup

Potato - 1 cup, cooked and mashed

Paneer - 1 cup, grated

Salt - ½ tsp

Turmeric - a pinch

Cilantro - 1 tbsp, chopped

Thai chili - 1, finely minced

Ginger - ½ tsp, grated

Pecans - 2 tbsp, finely chopped

Oil - 3 cups, to deep fry

Rice flour - 3 tbsp

Cashew flour - 5 tbsp

For the curry base

Oil - 2 tbsp

Butter - 1 tbsp

Pumpkin - 1 cup, cubed

Tomato - ¾ cup, chopped

Onion - 1 and ¼ cup, chopped

Ginger - 1 tbsp, chopped

Garlic - 3 cloves, chopped

Cumin - 1 tsp

Cinnamon - 1-in piece

Cardamom - 2

Cloves - 3

Bay leaf - 1

Garam masala - ½ tsp

Pecan  - 10

Cashew flour - 2 tbsp

Half and Half - ½ cup

Water - 2 cups

Salt - 1 tsp

Turmeric - ¼ tsp

Thai green chili - 2

Sugar - 1 tsp

Dried methi leaves - 1 tsp, crushed

Method

Heat oil in a pan, add the cumin, bay leaves, cinnamon, cloves, and cardamom, and fry for 30 seconds. Add the ginger, garlic, Thai green chili, and onions. Sauce for 4-5 minutes until onion becomes translucent.

Add the chopped tomatoes, pumpkin, and pecans, followed by water and turmeric. Bring it to a boil, and simmer for 7-8 minutes. Cool.

Blend the contents to a smooth puree.

Mix cashew flour and half and half.

Heat butter in a pan, add the ground puree, cashew flour-half and half mixture, garam masala. Simmer for 2-3 minutes.

Add the cream and crushed methi leaves. Set aside.

To make koftas: Mix all the ingredients listed under "Koftas" to a bowl.

Combine thoroughly and divide into 14 balls.

Heat oil and deep fry the koftas until golden brown.

Just before serving, Ladle hot curry into a serving bowl, add koftas on top, drizzle a little cream and sprinkle dried methi leaves. Serve with warm flatbreads.