Everyone loves a kofta curry. This recipe shows you how to make home style Zucchini kofta curry. The koftas are made of zucchini because a lot of zucchinis grow in my backyard and the curry is home style without any cream or cashews etc. It’s a bit of a work but the end result is just awesome. There are two main variations in this kofta curry from the traditional recipe – the koftas and the curry.
|Preparation Time||60 minutes|
Ingredients for the Kofta
|Chopped onions||1/2 cup|
|Besan (chickpeas flour)||1/2 cup|
|Red chilli powder||1/4 tsp|
|Vegetable oil||To fry|
Ingredients for the curry
|Chopped onion||1/2 cup|
|Pureed fresh tomatoes||1 cup|
|Cumin seeds||1 tsp|
|Small cardamom (choti elaichi)||2|
|Cinnamon stick (dalchini)||1/2 inch piece|
|Turmeric (haldi) powder||1/2 tsp|
|Coriander powder||1.5 tsp|
|Red chilli powder||1/4 tsp|
|Kasoori methi||2 tbsp|
|Kitchen King masala||1 tsp|
|Garam Masala||1/2 tsp|
|Fresh cilantro leaves||To garnish|
|Vegetable oil||1 tbsp|
- Grate zucchini on a medium-width grater. If you grate it too finely, it will become too watery. If you grate it too coarse, it will not bind well in koftas. Squeeze out some water from the grated zucchini. Do not squeeze too much because you don’t want to lose too much flavor.
- Chop the onions and the green chilies for the koftas.
- Mix grated zucchini, chopped onions, chopped chilies, salt, red chili powder, and besan. The batter should be thick, not runny. Taste the batter a bit. It should taste good otherwise adjust the seasonings.
- Heat the oil in a wok for frying. When the oil is hot, drop in small balls of the kofta batter. If they become brown immediately, the oil is too hot, cool it a bit. If they sink in the oil, the oil is cold, heat it a bit more.
- Drop a few balls of the batter at a time and fry till golden brown. Leave them untouched just after dropping the balls for about 30 seconds so that they become firm. After that, keep rotating them in the oil for even browning.
- Once browned, strain them and take them out on a paper towel. Repeat with rest of the batter.
- Always taste your koftas after the first batch is fried. They should taste good just like that. If not, adjust the seasonings.
- Now we will prepare the curry. For that, blend tomatoes finely and keep them aside. Chop onions finely and keep them aside.
- Heat the oil in a pan and add the cumin seeds, cloves, cardamom and cinnamon stick. Once the spices are fragrant, add the onions and fry till they start to brown. Turn down the heat.
- Add turmeric powder, chilli powder, coriander powder, kasoori methi, Kitchen King masala, and mix. Wait till they are fragrant. Don’t let them burn, keep the flame low.
- Add pureed tomatoes and cook on medium heat for about 15 minutes till they lose their raw taste.
- Add 3 cups of water and let it boil on high heat. Once it starts to boil, turn down the heat and let it cook for 10 minutes so that the gravy thickens and all the spices release their flavor in the curry.
- Add about 12 kofta balls in the curry. You can always freeze the leftover dry kofta balls to be used later. Cook kofta balls in the curry for about 10 minutes on low heat and then turn off the heat. Add garam masala. Garnish with chopped cilantro and Homestyle Zucchini kofta curry is ready.
- Don’t cook koftas in curry too much because they start to fall apart.
Zucchini kofta curry
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