Amazing Zucchini Kofta Curry [Indian Zucchini Dumplings]
Delicious Zucchini Kofta Curry! Try this flavorful Indian-inspired dish made with crispy zucchini dumplings in a rich onion-tomato-based curry sauce. Perfect for a comforting dinner!
Ingredients
For the Zucchini Koftas:
- 2 medium-sized zucchinis
- ½ cup besan (chickpea flour); plus as needed
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder adjust to taste
- Handful of fresh cilantro, chopped
- Salt to taste
- Oil for frying
For the Curry Sauce:
- 2 medium tomatoes, quartered
- 1 large onion, quartered
- 4-5 cloves garlic
- 1- inch piece of ginger
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder adjust to taste
- ½ teaspoon garam masala
- 2 tablespoons cooking oil
- Salt to taste
- Fresh cilantro leaves for garnish
- 2 tablespoon fresh cream or coconut cream (Optional)
Instructions
For the Zucchini Koftas:
- Wash and grate the zucchinis. You can either leave the skin on or peel them, depending on your preference.
- Squeeze out excess moisture from the grated zucchini using a clean kitchen towel.
- In a mixing bowl, combine the grated zucchini, chickpea flour, ginger, cilantro, carom seeds (ajwain), coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a dough. If the mixture is too wet, you can add a little more chickpea flour.
- Heat oil in a kadai or a deep frying pan over medium heat.
- Take small portions of the zucchini mixture and shape them into small balls or patties.
- Carefully place the zucchini koftas into the hot oil and fry until they are golden brown and crispy. Remove them from the oil and place them on paper towels to drain any excess oil. Set aside.
- This recipe yields about 12-14 koftas.
For the Curry Sauce:
- In a food processor, make a fine paste of onion, and garlic and set it aside. In the same blender jar, add tomatoes, ginger, and green chili and make a fine puree.
- Heat 2 tablespoons of oil in a separate pan or skillet over medium heat.
- Add the cumin seeds and let them splutter.
- Add the onion paste and sauté until all the moisture is evaporated, and it turns translucent and slightly brown.
- Now add the tomato paste and cook until the oil starts to separate from the mixture.
- Add the spices - turmeric powder, coriander powder, red chili powder, and salt. Cook for a few minutes until the spices are well incorporated.
- Add water to achieve the sauce consistency. Bring the mixture to a rolling boil.
- Once the sauce comes to a boil, add the fried zucchini koftas to the sauce.
- Simmer for 5-7 minutes, allowing the koftas to absorb the flavors of the sauce.
- Add garam masala and garnish with fresh cilantro leaves.
- (Optional): You can add cream or coconut cream (vegan option) just before serving.
- Serve the zucchini kofta curry hot with rice or Indian bread like naan or roti.
Notes
Please refer to the post for the following:
- Tips For Amazing Indian Zucchini Dumplings
- FAQ's
- Variation For Zucchini Kofta Curry
Nutrition
Nutrition Facts
Amazing Zucchini Kofta Curry [Indian Zucchini Dumplings]
Amount per Serving
Calories
155
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
28
mg
1
%
Potassium
511
mg
15
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin A
582
IU
12
%
Vitamin C
20
mg
24
%
Calcium
42
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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