Go Back
–+ servings

Zucchini Kofta

This zucchini kofta curry is a delicious, creamy, spicy, lip-smacking low carb side dish for any flatbreads.
5 from 1 vote
Print Pin
Servings: 6 to 8 Servings

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.