Recipe – Zucchini Kofta

Aviary Photo_131485975561005124Prep Time: 15 minutes

Cooking time: 40 minutes

Serves: 4


For the kofta balls:

  • Zucchini: 2 fresh
  • Gram Flour (besan): 1 1/2 Cup
  • Water: ¼ Cup or as required
  • Salt: 2 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Carom seeds (Ajwain): ½ Teaspoon
  • Coriander seeds (Gota dhania): ½ Teaspoon
  • Asafoetida (Hing): 1 pinch
  • Oil: For deep fry

For the Gravy:

  • Oil: ½ Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Ginger: ½ Teaspoon, finely chopped
  • Garlic: ½ Teaspoon, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, chopped
  • Cashew nut: 7-8
  • Poppy seeds: 1 Teaspoon
  • Cumin seeds: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Turmeric: ¼ Teaspoon or to taste
  • Red chili powder: ¼ teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Fresh milk cream: 2 Tablespoon
  • Milk: 2 Tablespoon
  • Water: 1 Cup or as required
  • Coriander leaves: 1 tablespoon


  • Wash the Zucchini and grate them. Transfer to a bowl.
  • Use the kofta-ball ingredients and adjust water to make a smooth dough.
  • Heat oil for deep fry.
  • Take 1 small lemon-size portion form the dough, make a ball or cylinder shape and put it in the frying pan.
  • Like this divide the paste into 15-16 portions and deep fry each portion. until golden brown.
  • Take out the fried koftas on a kitchen napkin and keep aside.
  • Blend onion, ginger, garlic to a smooth paste and keep aside.
  • Blend tomato and green chili to a smooth paste and keep aside.
  • Blend cashew nuts and poppy seeds into a smooth paste and keep aside.
  • Heat ½ Tablespoon oil in another pan and add cumin seeds. When it changes color, add the onion paste. Sauté for 2-3 minutes.
  • Add tomato paste and sauté for another 2 minutes
  • Add Cashew and poppy seeds paste, salt, turmeric, red chili powder, garam masala powder. Sauté for 2 minutes.
  • Add milk, milk cream, water and let it boil.
  • Once it starts to boil, add the fried kofta. Mix well. Cover the pan and cook for 2 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

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