This is a delicious, creamy, spicy, lip-smacking curry with low carb zucchini koftas. The zucchini koftas are vegan and are a wonderful alternative to the regular koftas. This curry is a perfect crowd pleasing side.
This delicious curry (not vegan but can be made vegan too by using oil and vegan cream) has vegan koftas in it. Zucchini is a great low carb alternative to the regular potato paneer koftas. This is also loaded with 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.
This lip-smacking kofta curry can be made easily. Zucchini is loaded with water and hence to shape into koftas, the water has to be eliminated 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. This water can be added 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. This zucchini water can be used in soups too. Once this water is removed from the zucchini, add a little flour, garbanzo flour, almond flour, and spices and shape into koftas.
Instead of garbanzo flour, besan (gram flour) can also be used. Almond flour adds to the nuttiness and I love that flavor, just like in this Zucchini Paneer Balls/Bonda. These bondas can also be used as koftas in case you want a vegetarian kofta.
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!
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.
This curry can be served 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.
Koftas are generally deep fried. This kofta is not. I have used appe/kuzhipaniyarm/ebelskiever pan. This also helps in reducing the amount of oil used. Alternatively, this can be deep-fried too.
This curry can be made ahead. Make sure to warm the koftas and add to curry just before serving. The curry can also be made ahead and warmed before serving for a gathering.
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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. Zucchini chutney/Thogayal is a tasty spread or condiment that can be served with grain or 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 and can be made 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!
I am also linking this to Sundays on Silverado, Wonderful Wednesday, Full Plate Thursday, and Happiness is Homemade.
Update: This was featured on Happiness is Homemade.
Ingredients
Serves 6-8
For the Koftas
Zucchini - 4 cups, shredded
Salt - 1/2 tsp
Garbanzo beans flour - 3 tbsp
Almond flour - 3 tbsp
Rice flour - 1 tbsp
Garam masala -1/4 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Turmeric - 1/4 tsp
Cayenne - 1/4 tsp
Ginger - 1/4 tsp, grated
Garlic - 1/4 tsp, grated
Oil - 2-3 tbsp
For the Gravy
Bay leaf - 1
Cloves - 2
Cardamom - 2
Cinnamon - 1 in piece, broken
Cumin - 1 tsp
Butter - 2 tbsp
Green chili - 1
Kashimiri chili - 6
Cashews - 16 to 18
Onion- 1.5 cups, sliced
Ginger - 2 -in piece
Garlic - 6
Tomatoes - 3 cups, chopped
Milk - 1/2 cup
Water - 1 cup
Cayenne - 1/2 tsp
Turmeric - 1/4 tsp
Salt - 3/4 tsp
Cream - 3 tbsp
Methi - 1 tsp
Sugar - 1 tbsp
Method
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 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.
National Zucchini Day recipes:
Is that an abelskiver pan that you are using for the kofta? Genius!!!
ReplyDeleteThat's a delicious and creamy kofta curry!
ReplyDeleteThis 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! :D
ReplyDeleteThose koftas sound amazing in that curry!
ReplyDelete