Zucchini Kofta Curry
Zucchini Kofta Curry is a delicious way to eat koftas made with zucchini and dunked in super simple Curry made with yogurt.
Servings: 6 -8
Ingredients
Ingredients for Zucchini Koftas
- Zucchini - 3 small or 2 cups grated
- Chickpea flour / Besan - 3/4 cup
- Salt - 1/2 tsp
- Red chili powder / Lal Mirch- 1/4 tsp
- Turmeric / Haldi - 1/4 tsp
- Coriander powder / Dhaniya powder - 1/4 tsp
- OIl for deep frying preferably mustard oil or peanut oil*
Ingredients for Curry
- Onion - 1 small or 1/2 cup chopped fine
- Tomato - 1 small chopped fine
- Green chili - 1 small
- Ginger - 1 small piece
- Garlic - 2 small pods
- Yogurt - 1/2 cup thick and whipped
- Kasuri Methi - 1/4 tsp optional
- Coriander / CIlantro leaves - 1 tsp chopped fine
Oils & Spices
- Oil - 1 tbsp
- Cumin seeds / Jeera - 1/2 tsp
- Coriander powder / Dhaniya powder - 1 tbsp
- Turmeric / Haldi- 1/4 tsp
- Red chili powder / Lal mirch - 1/4 tsp or to taste
- Salt - to taste
- Garam Masala - 1/4 tsp
Instructions
Making Zucchini Koftas
- Heat the oil in a wok or kadhai for deep frying.
- Meanwhile take a bowl. Add grated zucchini, spices and besan / chickpea flour to the bowl. Mix and stir all of it well. It will make a thick batter. Add more besan if the batter is still loose. Sometimes it varies depending upon the water content in zucchini.
- When the oil is hot, reduce the heat to medium high. Now spoon in 1/2 tbsp of batter and release slowly in the hot oil. If you are an expert at using your hands for dropping the koftas, then work accordingly.
- Depending upon the size of the wok/lkadhai, you may fry 6-10 koftas at a time. Fry on both the sides till they are golden brown.
- Take them out in a plate lined with paper towel.
Making the Curry for Koftas
- Take a grinder and add tomato, onion, green chili, ginger and garlic to it. Grind and make a fine paste out of it.
- Heat oil in a sauce pan and add cumin seeds.
- Once the cumin seeds splutter, add the onion tomato paste to the pan. Add all the other spices as mentioned above. Stir everything well. Lower the heat to medium and let cook till it thickens. Stir in between to avoid burning.
- Now whip the yogurt and make it smooth. Add it to the thick onion tomato paste in the sauce pan along with 1&1/2 cups of water. Stir well with a ladle or spoon.
- Heat it up and let it simmer for 5 minutes.
- The curry is ready.
Putting the Zucchini Kofta Curry together
- Take a serving tray. Arrange the koftas. Pour the hot curry on top. Garnish with kasuri methi and coriander/cilantro leaves. Serve it hot.
- Remember - Always pour the curry over the koftas, 20-30 minutes before serving. Do not keeo the koftas soaked in curry or it will soak all the curry.
Notes
To have perfect shape of the koftas, you may squeeze the water out of the grated zucchini. In that case, decrease the amount of Besan/Chickpea flour. We need it enough to bind the koftas. Do not discard the water. Add this water to the curry while cooking. The thick yogurt should not separate. If it does separate, do not worry. It will thicken as it cooks. If the curry is too sour for your taste, add little sugar to balance it.