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!

Indulge in the rich flavors of Spicy Zucchini Kofta Curry – a delectable fusion of crispy dumplings with zucchini in a creamy Indian curry sauce. Perfect for vegetarian food lovers and a delightful addition to your Indian cuisine repertoire.
In Indian cuisine, dumplings with zucchini are not a traditional or commonly known dish. Dumplings in Indian cuisine are typically made with ingredients like flour, rice, or lentils and are used in various regional dishes such as momos (steamed dumplings), idlis (steamed rice cakes), and various stuffed parathas (flatbreads).
This dumpling dish recipe with zucchini has been created as a fusion or contemporary Indian recipes with zucchini as an ingredient. Such dishes are not part of traditional Indian cuisine but are inspired by Indian flavors and cooking techniques like Lauki Kofta Curry.
Love Zucchini? Try easy Zucchini Stir Fry, Spinach Zucchini Stir Fry, or Zucchini Bhuna Masala, using homemade bhuna masala (everyday Indian curry sauce).
Jump to:
- What Is Zucchini Kofta Curry
- Ingredients For Indian Zucchini Dumplings
- How To Make Indian Zucchini Dumplings
- Storage
- Variation For Zucchini Kofta Curry
- Tips For Indian Zucchini Dumplings Curry
- FAQ's
- Serve Indian Zucchini Dumplings
- Amazing Zucchini Kofta Curry [Indian Zucchini Dumplings]
- Lauki (Indian Squash) Recipes
What Is Zucchini Kofta Curry
Zucchini kofta curry is a delicious Indian dish that consists of zucchini (also known as courgette) koftas (dumplings) served in a flavorful curry sauce. Try this easy Indian Zucchini Stir Fry for a quick side dish.
Koftas are typically made by mixing grated or minced vegetables with spices and binding agents like chickpea flour (besan) or breadcrumbs. They are then shaped into small balls or patties and fried until they are golden brown and crispy.
In the case of zucchini kofta curry, the koftas are made primarily from grated zucchini, spices, and chickpea flour. The zucchini provides a fresh and mildly sweet flavor to the koftas. Once the koftas are fried, they are set aside while the curry sauce is prepared.
The curry sauce for zucchini kofta curry is often made from tomatoes, onions, ginger, garlic, and a blend of Indian spices such as cumin, coriander, turmeric, and garam masala. The fried koftas are then simmered in this flavorful sauce until they absorb the rich flavors and become tender.
Zucchini kofta curry is a vegetarian dish and can be served with rice or Indian bread like naan or roti. It's a great way to incorporate zucchini recipes into a traditional Indian meal and is loved for its combination of crispy koftas and aromatic curry sauce.
The dish is both tasty and nutritious, making it a popular choice among those who enjoy Indian cuisine.
Ingredients For Indian Zucchini Dumplings
Here's a description of the key ingredients used in the vegetarian zucchini recipes:
For the Zucchini Koftas:
Zucchini: Zucchini, also known as courgette, is a green summer squash. It's mild in flavor and has a tender texture when cooked. In this recipe, grated zucchini is used to make the koftas.
Aromatics: Fresh grated ginger, chopped green chili (adjust to taste), and handful of fresh cilantro is also added to kofta for added flavor.
Chickpea Flour (Besan): Chickpea flour is made from ground chickpeas and is a common ingredient in Indian cuisine. It serves as a binding agent for the koftas and adds a nutty flavor.
Spices: Carom seeds (Ajwain), coriander powder, turmeric powder, and red chili powder are used to season the kofta mixture. They add a blend of earthy, spicy, and smoky flavors to the koftas.
Salt: Salt is used to enhance the overall flavor of the koftas.
Oil for Frying: Any neutral cooking oil like vegetable oil or canola oil can be used for frying the koftas.
For the Curry Sauce:
Tomatoes Paste: Tomatoes, ginger, and green chili paste provides the base for the curry sauce. They add a tangy, spicy, and slightly sweet flavor, as well as contribute to the sauce's thickness.
Onion Paste: Onion, ginger, and garlic paste is sautéed to form the base of the curry sauce, imparting a sweet and savory flavor.
Cumin Seeds: Cumin seeds are used to temper the oil at the beginning of making the sauce. They release a nutty, earthy aroma when heated.
Spices: Turmeric powder, amchur powder, garam masala, coriander powder, and red chili powder are a mix of spices that give the curry its distinct flavor and color. Turmeric adds a vibrant yellow color, while garam masala is a blend of warming spices.
Salt: Salt is used to season the sauce and enhance its overall taste.
Cooking Oil: Cooking oil is used for sautéing the onions and tempering the cumin seeds.
Fresh Cilantro: Fresh cilantro leaves are used as a garnish, adding a burst of fresh, herbaceous flavor to the finished dish.
Cream (Optional): For added richness, you can add fresh cream or coconut cream for vegan option, at the end of the preparation.
These ingredients come together to create a flavorful and aromatic zucchini kofta curry with a balance of spices, textures, and tastes.
How To Make Indian Zucchini Dumplings
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 or paper towels.
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 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.
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, amchur 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.
Storage
To store this Spicy Zucchini Kofta Curry, transfer any leftovers to an airtight container and refrigerate it promptly. It can be stored in the refrigerator for up to 3-4 days, and for longer-term storage, you can freeze it in a freezer-safe container for up to 2-3 months; just reheat it gently on the stovetop or in the microwave when ready to enjoy again.
For optimal storage, it's advisable to store the kofta (zucchini dumplings) and curry (sauce) separately in airtight containers. This separation helps maintain the texture and flavor of the koftas and prevents them from becoming soggy when combined with the sauce.
Variation For Zucchini Kofta Curry
There are few variations you can try to change up the flavor and style of your zucchini kofta curry. Here are a few ideas:
Spinach and Zucchini Kofta Curry: Add finely chopped spinach to the zucchini kofta mixture to make it more nutritious. This adds a vibrant green color to the koftas and a fresh, earthy flavor.
Paneer-Stuffed Koftas: Create a surprise element by stuffing each zucchini kofta with a small piece of paneer (Indian cheese). This adds a creamy texture to the koftas.
Coconut Milk Curry: Instead of a tomato-based curry, make a coconut milk-based curry for a creamy and slightly sweet variation. Use coconut milk, ginger, garlic, and a few Indian spices to create a rich and indulgent sauce.
Nutty Koftas: Incorporate crushed nuts like almonds, cashews, or pistachios into the kofta mixture for added texture and a subtle nutty flavor.
Tips For Indian Zucchini Dumplings Curry
Here are some tips to help you make a delicious and successful zucchini kofta curry:
For Making Zucchini Koftas:
Squeeze Out Excess Moisture: Zucchinis have a high water content, so it's essential to squeeze out as much moisture as possible from the grated zucchini before mixing it with other ingredients. This will help prevent the koftas from becoming soggy.
Uniform Size: When shaping the koftas, try to make them of uniform size to ensure even cooking. Smaller koftas are often easier to handle and cook evenly.
Oil Temperature: Ensure that the oil for frying is hot but not smoking. If the oil is too cold, the koftas can become greasy, and if it's too hot, they may brown too quickly on the outside while remaining undercooked inside.
Test a Sample: Before frying all the koftas, it's a good idea to fry a small portion of kofta batter to check if the mixture holds together well. If the koftas break apart in the oil, you may need to add more binding agent like chickpea flour.
For Making the Curry Sauce:
Cook Onion Paste Properly: When making the onion-based curry sauce, take your time to cook the onion paste properly. Slow-cooking the onion paste until all the moisture is evaporated and it turns translucent and turns slightly brown to impart a rich flavor to the sauce.
Blend Smoothly: When making the onion paste or tomato-based sauce, blend it until it's completely smooth. A smooth sauce will result in a more refined and creamy texture in your curry.
General Tips:
Adjust Spice Levels: Adjust the amount of red chili powder or green chilies in the recipe to suit your spice tolerance. Remember that you can always add more heat later but can't reduce it if the dish becomes too spicy.
Preparation: Prep all your ingredients before you start cooking. This includes measuring out spices, chopping vegetables, and having everything within easy reach. It makes the cooking process smoother and more efficient.
Taste as You Go: Taste the curry sauce as it simmers and adjust the seasoning if needed. It's easier to add salt or spices gradually than to correct it at the end.
Garnish: Don't forget to garnish your zucchini kofta curry with fresh cilantro for a burst of freshness and color.

FAQ's
Zucchini kofta balls are typically made of grated zucchini mixed with chickpea flour (besan), spices like cumin and coriander, and seasoning, then shaped into balls and deep-fried until golden and crispy. These kofta balls are often served in a flavorful curry sauce in Indian cuisine.
Kofta can be made with various ingredients, and one of the common types is paneer kofta, where the kofta balls are primarily made from paneer (Indian cheese), mixed with spices and sometimes bound together with a small amount of chickpea flour. Paneer kofta is a popular vegetarian option often served in creamy tomato-based gravies in Indian cuisine.
Malai kofta, a popular Indian dish, can break or disintegrate during cooking if the kofta mixture has too much moisture, leading to a weak binding. To prevent this, it's essential to ensure that the paneer and potato mixture used to make the koftas is well-drained and not overly wet, and you can also add a binding agent like cornstarch or breadcrumbs to help hold the koftas together during frying.
Kofta and pakora are both popular fried dishes in Indian cuisine, but they differ in their composition and preparation. Kofta refers to savory or sometimes sweet dumplings made from ingredients like vegetables, meat, or cheese, typically bound with spices and often served in a sauce or gravy, while pakora is a snack made from ingredients like vegetables or lentils coated in a gram flour batter and deep-fried until crispy, often served as a standalone snack or appetizer.
Serve Indian Zucchini Dumplings
Amazing Zucchini Kofta Curry [Indian Zucchini Dumplings]
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
- Tips For Amazing Indian Zucchini Dumplings
- FAQ's
- Variation For Zucchini Kofta Curry
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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