To begin making the Pumpkin Kofta Curry Recipe, we will first pressure cook the pumpkin and potatoes with water and salt for about 4 whistles.

Allow the pressure to release naturally and drain all the water out. Mash the pumpkin and potatoes well.

Heat a sauce pan add the mashed pumpkin along with all the spice powders and keep sautéing until all the water has evaporated from it.

Make sure the mixture dries up. Add corn flour besan, Salt and coriander leaves to the mixture and bring all of it together. You will get a sticky dough. Switch off the heat, allow it to cool down for some time.

Meanwhile go ahead to make the curry, for that heat a sauce pan with oil, add onions, garlic and ginger and saute until it softens.

Add tomatoes and sprinkle little salt so that it will help to become mushy easily. After 5 minutes of sautéing add green chili along with all the spice powders except whole spice.

Saute until all the spice powders have mixed well. Switch it off and cool it down and blitz it in the mixer along with curd to a smooth paste. Keep it aside.

Shape the kofta dough into bite-size lemon balls and keep them aside. (About 8 to 10). 

If you plan to use the Kuzhipaniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly.

Heat a tablespoon of oil in a heavy bottomed pan, add cardamom pods and cloves. Pour in the curry paste and add about 1/4 cup of water and bring it to a boil. Check for salt.

Once the Pumpkin Kofta curry has thickened, add in the pan fried Pumpkin Kofta Balls and simmer for another couple of minutes.

Transfer the Pumpkin Kofta Curry into a serving bowl, garnish by drizzling with fresh cream or just coriander leaves.

Serve the Pumpkin Kofta Curry along with phulka, naan or Tawa paratha along with a subzi by the side.