Description - Step 2

Step 2: Cook Vegetables for Gravy

• Add boiled pumpkin, bottle gourd, and spices (red chilli, coriander, turmeric, cumin, garam masala). Stir well. 

• Add bhuna masala along with chopped coriander and mint. 

• Cook until the mix blends well.

Description - Step 3

Step 3: Blend the Mixture

Cool the mixture slightly and blend with a little water until smooth. This creates a velvety gravy base that’s different from the usual tomato-only versions.

Description - Step 4

Step 4: Make the Kofta Mixture

• Mix chopped vegetables, potatoes, breadcrumbs, chillies, ginger, red chilli powder, and salt. 

• Shape into small balls. The breadcrumbs help absorb moisture and keep the koftas crisp.

Description - Step 5

Step 5: Fry the Koftas

• Heat oil in a kadai. 

• Fry the balls until golden and crisp. 

• Drain on absorbent paper. They should stay light, not greasy.

Description - Step 6

Step 6: Finish the Gravy

• In another pan, heat butter. Add tomato purée and cook for 2 minutes. 

• Strain the blended gravy and add it in. 

• Stir in cream and let it simmer for 2–3 minutes until rich but smooth.

Description - Step 7

Step 7: Assemble & Serve

• Transfer the gravy into a dish. 

• Place koftas on top (to keep them crisp). Garnish with cream or herbs. Serve hot.