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Dudhi Kofta Curry (Indian Squash Dumplings)

Kim Severson
  • 105 minutes
  • Serves 8 to 10

INGREDIENTS

2

inch 4 lengthwise slices fresh ginger, fresh

4 tbsp

Coriander, fresh stems leaves and tender

4

large cloves Garlic

2 tbsp

Golden raisins

2

Red onion, small

1 14.5 ounce can

Tomatoes

2

lbs Zucchini

1/4 cup

Chickpea flour

1 tsp

Garam masala

3 tsp

Kosher or sea salt, coarse

2 tbsp

Rice flour

1/4 tsp

Turmeric, ground

2 tbsp

Ghee or vegetable oil

1

Vegetable oil

4 tbsp

Cashew, raw

1 tsp

Cumin seeds

1/2 cup

Half-and-half

4 fresh green Thai, cayenne or serrano chiles, stems removed, coarsely chopped (do not remove seeds)