This zucchini kofta curry is a delicious, creamy, spicy, lip-smacking low carb side dish for any flatbreads. This curry is a perfect crowd pleasing side.
About this zucchini kofta curry
Zucchini is a great low carb alternative to the regular potato based koftas. This curry is also rich in micronutrients that makes this curry a perfect way to use up the zucchinis from your garden. I prefer to use tender zucchini and they give an amazing flavor.
It is easy to make this lip-smacking zucchini kofta curry. Zucchini is rich in water and hence to shape into koftas, you need to eliminate the water has to be from it. It is a great idea to grate it, add salt, and let it sit for 10 minutes. Squeeze out as much water as possible. You can add the zucchini water to this curry like how this recipe uses. It has salt in it so make sure to add adjusted amounts of salt to the curry base. Or add in soups too. After removing this water from the zucchini, add a little flour, garbanzo flour, almond flour, and spices and shape into koftas.
You deep the koftas are generally. This kofta is not. I have used appe/kuzhipaniyarm/ebelskiever pan. This also helps in reducing the amount of oil used. Alternatively, you can deep fry the koftas.
You can swap garbanzo flour with besan (gram flour). Almond flour adds to the nuttiness and I love that flavor, just like in this Zucchini Paneer Balls/Bonda. You can swap these bond in case you want a vegetarian kofta.
Is this curry vegan?
The zucchini koftas are vegan and are a wonderful alternative to the regular koftas. This delicious curry (not vegan but can be made vegan too by using oil and vegan cream) has vegan koftas in it.
The curry base is very much similar to this Labne and Roasted Corn Masala but instead of labne, cream and milk are used in this curry just like the curries served in restaurants. This curry base is versatile and any koftas, veggies, or paneer can be added and made into delicious curries. Squash or zucchini chunks can be made into delicious and creamy curry, but making the zucchini into kofta elevates the meal. It becomes a special meal!
Ingredients
To make this zucchini kofta curry, you will need the following ingredients:
Zucchini - the low carb veggie is the star of the recipe. It is fiberand water rich, and also adds to the potassium and antioxidants.
Flour - This recipe uses a mixture of garbanzo, almond, and rice flour. The garbanzo and almond flour helps in absorbing the moisture from the zucchini as well as add to the protein. While rice flour adds a crispy exterior to the kofta.
Salt - gives flavor
Spices - bay leaf, cardamom, cinnamon, cloves, cumin, and Kashmiri chili enhance the aroma and flavor. You can add extra Kashmiri chili or make it less. This chile is not spicy.
Spice powders - garam masala, cumin and coriander powder add to the characteristic curry flavors.
Turmeric - Adds color and flavor
Cayenne - Gives the spiciness to the dish. You may adjust the heat level as per your spice tolerance.
Water - to cook the masala mixture
Tomato - adds color and zing flavor to the curry.
Cashews - provides the creaminess to the curry
Onion, ginger, garlic
Dried methi leaves - This curry is creamy and hence this herb balances out the richness.
Sugar - rounds the flavors.
Oil and butter - to cook the kofta and the curry base.
Things to note
When making these kofta curries, it is important to note a few things. Always, just before serving add the koftas to the curry and serve. Do not simmer with the koftas as they would wither off. They would become soggy.
Serving Suggestions
You can serve this zucchini kofta curry with butter naan or garlic naan or regular naan. They also pair well with stuffed parathas or regular rotis. In fact, any flatbread is great with this curry.
Storage
You can make this curry ahead. Make sure to warm the koftas and add to curry just before serving. Leftovers, if any, I recommend storing it in the refrigerator to extend the shelf life. Reheat the curry in microwave and serve with flatbreads.
More Kofta Recipes
Malai Kofta
More Zucchini Recipes
Zucchini is an easy to grow veggie and I always love to grow in my garden. These are great to add to soups like this Summer Garden Veggies Soup. I serve this Zucchini chutney/Thogayal, a tasty spread or condiment, with grains, flatbreads, and gluten free dosa/idli.
Zucchini Nachos is an amazing guilt free low carb snack! A creamy vegan slaw of zucchini is great to have as such or you can make it into simple sandwiches that are quick fixes for cravings and kids love this easy and tasty sandwich.
I love the yummy flavors in this charred squash dip! This summer veggie produces an amazing yield during the season.
Juli is hosting an event to celebrate National Zucchini Day in our Foodie Extravaganza group. Check at the bottom of this post for delicious zucchini recipes we shared today. Thanks Juli!
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National Zucchini Day recipes:
Hummus Bar Style Zucchini Topped Hummus by Pandemonium Noshery
Keto Beef Mince with Broccoli and Zucchini by Sneha's Recipe
Mushroom Leek Zucchini Gratin by Food Lust People Love
Zucchini Agrodolce by A Day in the Life on the Farm
Zucchini Fried Rice by Karen's Kitchen Stories
Zucchini Kofta
Ingredients
For the Koftas
- 4 cups Zucchini shredded
- ½ tsp Salt
- 3 tbsp Garbanzo beans flour
- 3 tbsp Almond flour
- 1 tbsp Rice flour
- ¼ tsp Garam masala
- ¼ tsp Cumin powder
- ¼ tsp Coriander powder
- ¼ tsp Turmeric
- ¼ tsp Cayenne
- ¼ tsp Ginger grated
- ¼ tsp Garlic grated
- 4 tbsp Oil
For the Gravy
- 1 Bay leaf
- 2 Cloves
- 2 Cardamom
- 1 inch piece Cinnamon broken
- 1 tsp Cumin
- 2 tbsp Butter
- 1 Green chili
- 6 Kashimiri chili
- 16-18 Cashews
- 1½ cups Onion sliced
- 2 inch piece Ginger
- 6 Garlic
- 3 cups Tomatoes chopped
- ½ cup Milk
- 1 cup Water
- ½ tsp Cayenne
- ¼ tsp Turmeric
- ¾ tsp Salt
- 3 tbsp Cream
- 1 tsp Dried methi leaves
- 1 tbsp Sugar
Instructions
- Heat butter in a pan, add the cumin, bay leaf, cinnamon, cloves, cardamom, Kashmiri red chilies, and green chili peppers. Fry for 30seconds.
- Add the sliced onions, ginger, garlic, and cashews. Sauté for 4-5 minutes until the onions turn translucent.
- In the meantime, grate the zucchini. Mix with half teaspoon salt.
- Set aside for 10 minutes. Squeeze out the water completely out of zucchini. This water can be added to the curry.
- Add the tomatoes and the reserved zucchini water to the onion mixture, cover and cook for 5-6 minutes.
- Add salt, sugar, turmeric, cayenne, mix and cover. Continue cooking for 3-4 minutes. Remove from the flame and let it cool.
- In the meantime, add the cumin powder, coriander powder, grated ginger and garlic, cayenne, garam masala, garbanzo flour, rice flour, almond flour to the squeezed zucchini. Mix thoroughly.
- Shape into 12 koftas.
- Heat the appe/abelskiever pan. Add a drop of oil, and then the koftas. Drizzle a little oil and cook for 3-4 minutes on low-medium flame, until one side is golden brown. Flip and cook for another 2 minutes to cook it completely. Remove and set aside. Repeat with the remaining koftas.
- When the onion tomato mixture is cool, blend to a smooth puree with milk.
- Transfer this mixture to a pan, rinse the blender with another cup of water and add to the pan. Mix completely.
- Simmer for 3-4 minutes. Switch off the flame. Add the dried methi leaves and cream and mix
- Transfer to a serving bowl. Add the koftas, Garnish with a little dried fenugreek leaves and cream. Serve with naan or any flatbreads.
Katie says
This looks so tasty and I'm always looking for ways to use up our zucchini! Thanks for sharing this recipe and congrats on your feature at Happiness is Homemade this week! 😀
Katie says
This looks so tasty and I'm always looking for ways to use up our zucchini! Thanks for sharing this recipe and congrats on your feature at Happiness is Homemade this week! 😀
Sneha's Recipe says
That's a delicious and creamy kofta curry!
Sneha's Recipe says
That's a delicious and creamy kofta curry!
A Day in the Life on the Farm says
Is that an abelskiver pan that you are using for the kofta? Genius!!!
A Day in the Life on the Farm says
Is that an abelskiver pan that you are using for the kofta? Genius!!!
Karen says
Those koftas sound amazing in that curry!
Karen says
Those koftas sound amazing in that curry!
Donna says
Due to an ALL nut (+ sunflower seed) anaphylactic allergy, could the almond flour be replaced with GF oat flour? I would need to leave out the cashews or would adding a little coconut cream give a creamy taste instead of cashews? I'd appreciate your advice. ☺️
magicalingrdnts says
Hi Donna, I haven't tried with oat flour but it would work as we add rice or chana dal flour to thicken or as binding agents. Chana dal or spliy yellow moog dal flour will work. For creaminess, you could add a little coconut cream or blend one or two tablespoons of silken tofu. Do let me know how you liked it. Thanks Donna.
Amy Dong says
This curry turned out amazing, and the zucchini koftas held together beautifully. I'll definitely be making it again soon!