Butternut Squash Kofta Curry

Shweta Singh
by Shweta Singh
15 Pieces
1 hr 20 min

There are mixed feelings towards butternut squash in my family. I love it and my husband doesn't. My son's interest depends on how it has been cooked?

So every time I buy a butternut squash I have to innovate recipes. Believe me, I have cooked it in so many different ways that sometimes I think I should do a series.

One of the recipes that has been a hit in my family is Butternut Squash Kofta Curry. It is inspired by my Mom's long squash kofta recipe. It is easy to make and requires simple ingredients.

I still remember when I cooked it for the first time, my hubby couldn't even guess the main ingredient. He loved it and I gave myself a silent self pat.

This curry tastes best with rice, couscous, or naan bread. You can also eat dry koftas as snacks. I love it with masala tea.

Do give this recipe a try and let me know if you liked it.

Butternut Squash Kofta Curry served with Couscous.

How to shape Koftas?

Butternut Squash Kofta Curry
Recipe details
  • 15  Pieces
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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For Kofta
  • Half medium sized butternut squash grated
  • 1 small onion finely chopped
  • 1 jalapeño chopped
  • 2-3 garlic cloves crushed
  • 1/4 cup chopped cilantro
  • 8-10 peppercorns crushed
  • 1/4 tsp carom seeds
  • 1/4 tsp nigella seeds
  • 1/2 cup split chickpea flour
  • 2 tbs cornstarch
  • a pinch of baking soda
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • salt to taste
  • Oil
For Curry
  • 1 large onion chopped
  • 2 large tomatoes chopped
  • 1 tbs ginger garlic paste
  • Spice mix - 1 tsp each (cumin, coriander, garam masala powder)
  • whole spices (1 star anise, 1 inch cinnamon stick, 1 bayleaf, 1/2 tsp cumin seeds)
  • 1/4 tsp turmeric powder
  • Red Chilli powder as per taste
  • Salt to taste
  • 1/4 cup cream (dairy/non dairy)
  • 3 tbs Olive Oil
For Kofta
Mix together all the ingredients and set aside.
Heat 1 cup oil in a wok.
Take a spoonful of kofta batter into your hand and shape into balls and place them into oil. (See video to see how to shape koftas).
While frying keep flipping them occasionally. Take them out when they turn golden brown.
Place on paper napkins to remove excess oil.
Fry in batches. Fry 7-8 koftas in one batch. Repeat until the batter is finished.
For Curry
Heat oil in a pan. Add whole spices (1 star anise, 1 inch cinnamon stick, 1 bayleaf, 1/2 tsp cumin seeds).
Once cumin seeds crackle, add ginger garlic paste. Stir for a minute.
Add onions and fry till they turn translucent.
Stir in tomatoes, turmeric, salt and red chilli powder. Cook by stirring occasionally till oil separates.
Add spice mix, i.e., ( 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala powder)
Cook till oil separates.
Stir in cream and cook of a few minutes.
Add 1 1/2 cup water and bring it to boil. You can add more water if you want.
Your curry is ready. Add koftas just before eating.
  • Instead of jalapeños you can use green chillies.
  • For mild spice level don't add jalapeños/chillies and red chilli powder.
  • If you don't have cream, you can skip it.
  • If you don't have carom and nigella seeds, you can skip these.
Shweta Singh
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