Zucchini Kofta Curry
 
 
A zucchini kofta curry made with savory zucchini and chickpea flour dumplings that are served over rice with a richly spiced tomato and fenugreek sauce.
Yield: 4 servings
Ingredients
For the curry
  • 1 tbsp neutral oil
  • 2 onions, diced
  • 1 green chili pepper, minced
  • 2 garlic cloves, minced
  • ½-inch fresh ginger, minced
  • 2 tomatoes, roughly chopped
  • 2 tbsp tomato paste
  • 250 ml water
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp deggi mirch chili powder
  • ½ tsp garam masala
  • ½ tsp ground turmeric
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • 1 tbsp heavy cream or full fat coconut milk
For the koftas
  • 2 zucchinis (about 12 oz)
  • 50 g chickpea flour
  • 1/t tsp salt
  • ½ tsp deggi mirch chili powder
  • ½ tsp amchoor (dried mango powder)
  • neutral oil, for frying
To serve
  • cooked rice
Instructions
  1. Heat the oil in a large skillet over medium heat. Add the onions and cook for 15 minutes or until deeply golden and soft. Add in the chili pepper, garlic, and ginger. Saute for 1 minute or until fragrant. Stir in the tomatoes and tomato puree. Cover and cook on low heat for 10 minutes.
  2. Allow to cool for 5 minutes then transfer to a blender and puree until smooth. Pour back into the pan and add the water, salt, sugar, chili powder, garam masala, turmeric, and kasuri methi. Cover and cook for 5 minutes over low heat.
  3. For the koftas, coarsely grate the zucchini and using a clean towel or cheesecloth squeeze out as much of their liquid as possible. Place into a bowl and mix with the chickpea flour, salt, chili powder, and amchoor.
  4. Heat a nonstick skillet over medium-high heat and add enough oil to coat the bottom. Once the oil is shimmering, shape the kofta mixture into 8 balls, pressing them into patty shapes. Reduce the heat to medium, add to the pan and fry for 5 minutes on each side or until golden and cooked through.
  5. Stir the cream into the curry. Divide the rice among serving bowls, then top with the curry and two koftas per bowl. Serve immediately.
Notes
Recipe from Chetna's Healthy Indian: Vegetarian
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/02/zucchini-kofta-curry.html