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Zucchini Kofta Curry

Zucchini Kofta Curry

Padmini
Delicious Kofta Curry made by combining zucchini fritters with a rich and creamy, yoghurt gravy -Pairs perfectly with Pulav or rotis.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Mixing bowl
  • Pan
  • Knives and Cutting Board
  • Spatula
  • Slotted Spoon

Ingredients
  

Ingredients for Kofta

  • 1 Medium-Sized Zucchini
  • ½ tsp Salt
  • 1 tsp Ajwain (Carom Seeds)
  • 1 Cup Besan (Gram Flour)
  • Oil; for frying

Ingredients for the Gravy

  • 2 tbsp Oil
  • 1 tbsp Finely Chopped Ginger
  • 1 tbsp Finely Chopped Garlic
  • 2-3 Fresh Green/Red Chillies
  • 1 tsp Cumin Seeds
  • 1-2 Bay Leaves
  • 2 Medium-Sized Onions; Finely Chopped
  • 2 Medium-Sized Tomatoes; Finely Chopped
  • 150 ml Yoghurt with 3.5% or more Fat
  • 2 tbsp Poppy Seeds (Khuskhus)
  • 8-10 Cashews; soaked in water for about 30 minutes
  • ½ tsp Turmeric Powder
  • ¾ tsp Dry Mango Powder (Aamchur)
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tbsp Coriander Powder
  • 4 tbsp Barista ( Fried Onions)
  • 1 tbsp Kasuri Methi (Dry Fenugreek Leaves)
  • Fresh Coriander Leaves for garnishing
  • Water; as required
  • Salt; to taste

Instructions
 

Method to make Kofta

  • Wash and grate the zucchini. Add salt, mix well and let it rest for 10 minutes.
  • After 10 minutes, squeeze out the excess water. Don't discard this water. You can use it in the gravy.
  • Transfer the zucchini to a mixing bowl.
  • Add carom seeds and gram flour. Mix well.
  • Make small balls using the mixture.
  • Deep fry the balls on medium-hot oil.
  • Once they are golden brown, remove them and keep them aside.

Method to make Gravy

  • Heat oil in a pan.
  • Add garlic, ginger and green chillies. Fry them on medium heat for about 30 seconds.
  • Add cumin seeds and bay leaves. Fry for another 10 seconds.
  • Add chopped onions. Fry them on medium heat till they become golden brown.
  • Add tomatoes. Mix.
  • Add turmeric powder, red chilli powder, dry mango powder, coriander powder and about 1/2 tsp of salt. Mix well. Reduce the heat. Cover with the lid and cook it till the tomatoes become mushy.
  • While the gravy cooks, prepare a paste of yoghurt, poppy seeds and cashews by grinding them together in a mixer.
  • Once the tomatoes become mushy, add the prepared paste. Also, add the water that was extracted from the zucchini. Cover and cook on low heat for about 8 minutes.
  • Mix well. Add barista and kasuri methi. Taste and adjust the salt.
  • Add the fried koftas. Garnish with fresh coriander leaves and serve.
Keyword Kofta, Kofta recipe, Zucchini Kofta, Zucchini Kofta Curry