Zucchini Kofta Curry
Zucchini kofta curry is a healthy, soft, and delicious curry. Koftas are dumplings in spicy gravy that melt in your mouth. I have pan fried them with a very little oil for a healthier version.
Ingredients
For Kofta
- 2 medium Zucchini grated
- 3 tbsp Coriander leaves chopped
- 3/4 cup Chickpea flour/Besan
- 1/2 tsp Carom seeds/Ajwain
- 1/4 tsp Red chili powder
- 1/4 tsp Turmeric powder/Haldi
- 1/4 tsp Salt or as required
- 1 tsp Oil
For Gravy
- 1 large Onion finely chopped
- 2 medium Tomatoes finely chopped
- 1/2 inch Ginger finely chopped
- 2-3 cloves Garlic finely chopped
- 1 Green chili finely chopped
- Coriander leaves chopped
- 1/2 tsp Cumin Seeds/Jeera
- 1/3 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida/hing
- 1 tsp Coriander Powder/Dhania powder
- 1/4 tsp Cumin powder/Jeera powder
- 1/2 tsp Garam masala
- 1 tsp Kasoori methi/Dry fenugreek leaves
- 2 tsp Chickpea flour/Besan
- 2 tsp Almond powder
- 3/4 tsp Salt or as required
- 1 tsp Sugar
- 2 tsp Yogurt/Dahi
- 1/2 tsp Ghee
- 1 tbsp Oil
Instructions
For Kofta
- Wash and grate the zucchini, add a pinch of salt, and squeeze out all the water from them.
- Preheat the appe pan on medium heat.
- In a bowl, add zucchini and the rest of the kofta ingredients. It will be a sticky dough.
- Add 1 drop of oil into each cavity of the appe pan. Add 1 heaped tbsp of zucchini mixture into each cavity with a spoon, again add 1-2 drops of oil on each kofta, and cover it with a lid. Let it cook for 2-3 minutes.
- Remove the lid, let it cook for another 30 seconds, flip the koftas, and cook for 2-3 minutes. Flip them again and cook for another 30 seconds.
- Finish all the dough in a similar way. I was able to make 12 koftas out of the mixture. Keep them aside.
For Gravy
- In a pan, heat 1 tbsp oil on a medium heat. Add cumin seeds and let them crackle. Now add asafoetida, finely chopped green chilis, garlic, garlic, and onion. Sauté for 5 minutes.
- Add chopped tomatoes, salt, and mix well. Cover it with a lid and cook for 8-10 minutes, stirring every few minutes. Add 1-2 tbsp of water if the mixture becomes dry.
- Meanwhile, in a small bowl, add yogurt, besan, coriander powder, cumin powder, red chili powder, and 2-3 tbsp of water, and mix well.
- Once the tomatoes are cooked soft and mushy, add the yogurt mixture, ghee, and mix well. Let it cook for 1 minute.
- Now add 1.5 - 1.75 cups of water, 2 tsp of almond powder, and cook for about 6-7 minutes on a medium low heat, stirring between.
- Lower the heat, add sugar, crushed kasoori methi, garam masala, and mix well. Slowly add koftas and simmer for 1 minute. Garnish with coriander leaves and serve hot.
Notes
- If you like, you can deep fry the koftas, pan fry them on a regular griddle, or bake them in the oven for 15 minutes, flipping halfway through to 350℉/180℃.
- You can skip adding almond powder if you wish, simply add less water in the gravy or increase the amount of besan in the yogurt mixture by 1-2 tsp. Almond powder helps to thicken up the gravy and makes it rich in the taste.
- Do not add asafoetida in the gravy if you are on a gluten free diet.