This Zucchini Kofta or Courgette Kofta Curry is a fantastic way to enjoy the versatile zucchini in a delicious, traditional Indian curry A vegetarian twist on the classic kofta curry made from minced meat, this dish is both delicious and healthy. Zucchinis, being low-calorie and low-fat with a mild sweetness, make an excellent alternative when formed into koftas with chickpea flour and roasted spices. The koftas are fried until golden brown and then simmered in a spicy, creamy sauce.
Zucchini Kofta: Courgette kofta curry is not only tasty but also well-balanced and filling. It’s great for breakfast, dinner, or a snack, and pairs well with rice, and bread, or can be enjoyed on its own If you’re a beginner or just looking for a simple recipe, keep reading to learn how to prepare this delicious Zucchini Kofta: Courgette Kofta Curry.
Ingredients for Koftas
Fresh Zucchini
- 2 medium zucchinis, grated
- Tip: This will make sure that there is no excess moisture in the koftas which will make them soggy especially when using grated zucchini.
Chickpea Flour (Besan)
- 1 cup
- Tip: Of interest is to roast the chickpea flour slightly before using it to get a better taste.
Spices and Seasonings
- Take one teaspoon of each Cumin seeds and coriander powder.
- Take half a teaspoon of each Garam masala and red chili
- Salt: As your desire
Fresh Herbs
- 1/4 cup of chopped fresh cilantro.
- Tip: Fresh herbs give a splash of color and they also make the food taste better.
Baking Soda
- A pinch
- Tip: This helps in making the koftas tender and fluffy as desired.
Oil for Frying
- 1 cup
- Tip: To fry, use vegetable or canola oil since they taste neutral.
Ingredients for Curry
Aromatics
- Slice two medium onions thinly.
- Puree two large tomatoes
- Use one teaspoon of ginger and garlic paste
Spices and Seasonings
- Add one teaspoon each of cumin seeds, turmeric powder, and coriander powder
- Mix in half a teaspoon of chili powder, and half a teaspoon of garam masala.
- Take salt to taste
Dairy
- 1/2 cup heavy cream or coconut milk if one wants to make it without dairy products.
Fresh Herbs
- 1/4 cup of minced coriander leaves should be added as a garnish.
Oil
- 2 tsp of cooking oil
Water
- 1 cup (To achieve consistency, adjust changes as needed.)
Cooking steps Instructions
- Grate the Zucchini: First, we have to grate the zucchini and cut them into small pieces; then we have to cut off the hard part of the skin and leaves and put all the materials into a big basin. Later on, add one tablespoon of normal table salt and leave it for another ten minutes. After that, it is important to drain excess liquid by pressing the narrow end of the pouch into a kitchen towel or cheesecloth.
- Mix Ingredients: In the prepared bowl with grated zucchini, combine the chickpea flour, red chili in powdered form, Garam masala, cumin seeds, coriander powder, red chili powder, finely chopped cilantro, and a pinch of baking soda. Blend it until all the ingredients have come together into some form of a dough.
- Shape the Koftas: Rotate wet fingers and try to make small round balls or koftas out of this mixture.
- Fry the Koftas: To prepare this dish, heat a sufficient quantity of oil in a large deep frying pan, on moderate flame. You will also fry the koftas by heating the oil on the fire and then carefully dropping the koftas in the oil and frying until they turn golden brown and crispy. Take it out from the pan and let it cool on paper towels using a slotted spoon while preparing the curry.
Preparing the Curry
- Sauté the Aromatics: Pour oil into a large pan and heat it on the stove over medium heat. Add the cumin seeds and allow them to sizzle. It is recommended to add the finely chopped onions to the prepared pan and cook until the onions brown.
- Add Ginger & Garlic Paste: Now add the paste of ginger & garlic to the mixture and fry a little around two minutes till one can smell the raw ginger-garlic paste aroma.
- Mix Tomato Puree: Add the tomato puree and sauté for a few minutes when the oil floats on the top this shows that the tomatoes are well fried.
- Spice it Up: Finally, add salt as you desire, red chili in powdered form, Turmeric powder, and Coriander powder. After thoroughly mixing the ingredients, cook the mixture for an additional two to three minutes.
- Simmer with Water: Pour one cup of water into the pan and allow the curry to cook till it starts to boil. It should simmer for about 10 minutes for the ingredients to blend well with the flavors.
- Finish with Cream: Add the heavy cream or coconut milk or any other thickener of your desire and cook for another 5 minutes Stir in the heavy cream or coconut milk. If you notice that the curry sauce is too thick, add some more water as needed. Add extra water as necessary if the curry sauce seems too thick.
Combining Koftas with Curry
- To prepare this dish, just before serving you should gently place the koftas, which have been fried, into the curry. Allow them to absorb flavor for a couple of minutes but ensure that they are not over-fried since the koftas stand a chance to crumble.
- You can also add some freshly chopped coriander on top just before serving as a finishing touch.
Serving Suggestions
- With Rice: To enhance this zucchini kofta curry, prepare it with hot basmati rice, and as you finish your meal you will taste the sweetness of the dish
- With Bread: Serve the curry with warm and soft naan or roti. It assists in scooping the delicious, thick sauce and the soft crust also provides a good texture to the dish.
- Accompaniments: I found that a side of cucumber raita or a simple and elegant green salad to soften the intensity of spices enhances the dish.
For a Complete Meal: For a balanced Indian-inspired meal, accompany a lentil dal and pickles for a full-course dinner.
Final Thoughts
Savor this delicious and healthy meal that the Recipezious Team brings the best of Indian spices and the problem-solving power of zucchini. For any meal, it is tinned to perfection and it really can be good simple to practice for a touch of homemade style.