Zucchini kofta curry – low fat sidedish for rotis and rice

Its only after coming to Singapore I came to know about zucchini and I used it in a bread for the first time as I had come across in many blogs that time. It was rarely available around 10 years back. But I used to get them whenever available and have generally used them in my bakes. But now its readily available and I usually make a kind of stir fry for phulkas or a south Indian kootu with them. One fine day, I was wondering what to do with a big lone zucchini sitting in my refrigerator and it suddenly struck me that I could make kofta masala for my chapatis. I have used bottlegourd to make koftas , so zucchini would be a good option too.zucchini kofta     Similar to my lauki kofta recipe, I used shallow fry method in a aebelskiver pan to cook the koftas which otherwise can be deep fried too. So its your choice on how to cook the koftas.And then in the end I have added a little cream to make the gravy slightly richer. But its your choice again and you can use a smooth paste made with cashewnuts and milk which will give a richer taste too. I have been using the nuts paste in my gravies nowadays and really love the rich and creamy texture and a delicious taste and flavour it lends to any gravy.

zucchini kofta curry

I hope you try this recipe and enjoy it with your rice and rotis. I have been trying my hands on taking videos for a few recipes now. I have posted the video below so that you can take it as a reference. It may not be that great but I believe it will be atleast a little useful to people who are new to this kind of curries.


A few more kofta recipes in this blog

Lauki kofta

vegetable kofta (baked version)

Palak kofta

kacche kele ka kofta

Print Recipe
Zucchini kofta curry - easy low fat sidedish for rotis and rice Yum
A delicious low fat side dish with zucchini.
zucchini kofta
Course main course
Cuisine indian, north indian
Prep Time 15 minutes
Cook Time 20-30 minutes
Servings
servings
Ingredients
Course main course
Cuisine indian, north indian
Prep Time 15 minutes
Cook Time 20-30 minutes
Servings
servings
Ingredients
zucchini kofta
Instructions
  1. Grate the zucchini. Squeeze out the excess water. You can either discard the water or reserve it(in order to preserve the nutrition) to add it to the gravy later. Take the grated zucchini in a bowl. Add mashed potato to it.
  2. Add turmeric powder,red chilly powder,coriander powder and salt.
  3. Add chick pea flour and knead gently to a dough. Heat a paniyaaram or abelskiver pan.
  4. Add oil in the cups. Make small cups or koftas with the zucchini mixture. Drop it into the pan. Cook on one side. Flip and cook on the other side till it browns on both the sides.
  5. Take tomatoes,ginger and garlic in a mixer and grind it to a paste. Heat oil in a pan. Add the chopped onions and saute for 3-4 minutes.
  6. Add the tomato paste. Add the turmeric powder and red chilly powder. Saute for 5-7 minutes till it thickens slightly. Add the coriander powder,garam masala and kasuri methi.
  7. Saute for another 8-10 minutes. Pour a glass of water. Cook for another 2 minutes. Add the cream and mix well. Switch off the flame.
  8. Add the prepared koftas to the gravy 10-15 before serving. Serve warm with indian breads or basmati rice.
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One Comment

  1. interesting recipe ! ill try it ! thanks for sharing !

     

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