Zucchini Kofta

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • For Koftas
  • 2 - zucchinis, grated
  • 3 to 4 tbsps - besan
  • 10 tbsps - corn flour
  • Salt to taste
  • 1 tsp - turmeric
  • 1 tsp - chilli powder
  • 1 tsp - cumin powder
  • 1 tsp - coriander powder
  • For Gravy:
  • 1 tsp - turmeric powder
  • 1 tsp - chilli powder
  • 1 tsp - jeera powder
  • 1 tsp - dhania powder
  • 1 tsp - amchur powder
  • 1 tsp - channa masala
  • 1 tsp - jeera
  • 1-2 tbsps - tomato puree
  • 1 tbsp - sour cream
  • 1 tsp - sugar
  • 1 tsp - kasoori methi
  • To grind for the gravy:
  • 1- large onion
  • 1 to 2 - green chillies
  • 2 cloves - garlic
  • 1 tsp - ginger paste

How to Make Zucchini Kofta

  • For kofta, grate the zucchinis and then place in a colander/strainer.
  • Place a heavy weight - like a dish filled with water - over it to help the excess water from the zucchinis to drain out.
  • Once the water is drained out, mix with the other ingredients till a nice past-like consistency.
  • Use a tablespoon to spoon dollops into hot oil and deep fry to get the koftas.
  • Keep koftas aside.
  • For gravy:
  • Mix the above in a blender till a coarse consistency.
  • May need to add a little water.
  • Heat oil in a kadai and add a pinch of hing and 1 tsp of jeera.
  • Once the jeera turns brown, add in the onion mix.
  • Saute over medium low heat and let it brown slowly.
  • Add in turmeric powder, chilli powder, jeera powder, dhania powder, amchur powder, and channa masala.
  • Add salt to taste. Mix well.
  • Now add in the tomato puree. Mix well and allow to fry.
  • When it gets dry, add some water.
  • Once all the spices have fried well (oil leaves the side), add 1 tbsp sour cream (for creaminess) and 1 tsp sugar. Mix well.
  • Add water and allow to sim for 20 mins.
  • When curry looks done, add 1 tsp kasoori methi. mix.
  • Add the koftas, allow the curry to boil once and serve with coriander leaf garnishing.

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