Zucchini Koftas in Creamy Tomato Sauce

Zucchini Koftas in Creamy Tomato Sauce

Ingredients

Zucchini koftas

3 mid size zucchinis, grated

1 large potato, steamed or boiled then mashed

3 small spring onions, finely chopped

1 red chilli, finely chopped

3 tbs besan flour

2 tbs rice flour

1 tbs garam masala

1/4 tsp ground cumin

half bunch coriander, leaves finely chopped

salt and pepper to taste

oil for deep frying

Creamy tomato sauce

1 tbs coconut oil

1 bay leaf

1 cinnamon stick

1/4 tsp ground turmeric

1 tsp red chilli powder

2 tsp ground coriander

1 tsp garam masala

1 tbs ginger garlic paste (4 cloves of garlic and similar amount of ginger)

5 mid size tomatoes

200 ml coconut milk

1 tsp lime juice

Paneer parathas – serving suggestion

2 cups of atta flour

1 cup water

2 tbs oil

Ghee

Filling

250g Paneer or ricotta cheese

1 cup mozzarella cheese

Salt and pepper

Method

Place the zucchini, potato, onion and chilli into a large bowl and mix to combine.

Finskis_zucchini koftas_1

Finskis_zucchini koftas

Finskis_zucchini koftas_3

Place all the dry ingredients into a little bowl and mix together then combine with the zucchini mixture.

Finskis_zucchini koftas_2

Heat oil for deep frying and in batches of four, gently place golf ball size balls into the oil and cook till golden brown.

TIP: use a spring loaded ice cream scoop.

Zucchini Koftas in Creamy Tomato Sauce

…try not to eat them all at this stage as they are insanely moreish!

Zucchini Koftas in Creamy Tomato Sauce

Make the garlic ginger paste by combining them both into a mortar and pestle and pound till it forms a paste.

Finskis_zucchini koftas_9

Heat the coconut oil in a pan and add all the dry spices and cook till fragrant.

Add the garlic and ginger paste and cook for 2 minutes.

Add the chopped tomatoes and cook for about 20 minutes or till the tomatoes are completely cooked down.

Remove the cinnamon stick and bay leaf.

Zucchini Koftas in Creamy Tomato Sauce

Take off the heat and let the tomato mixture cool down a bit. Pour into a jar or bowl and use a stick blender to puree the mixture.

Pour back into the pan and add the coconut milk. Get the mixture back up to a simmer.

Add the lime juice and stir to combine.

Finskis_zucchini koftas_7

Place the koftas into the creamy tomato sauce and carefully coat them in to sauce.

Finskis_zucchini koftas_12

Sprinkle over some more coriander leaves and serve immediately.

Of note: The zucchini koftas will loose their crispy outer shell so if you prefer, serve the sauce on the side so they can be dipped into the sauce keeping the texture intact.

Zucchini Koftas in Creamy Tomato Sauce

Zucchini Koftas in Creamy Tomato Sauce

TIP: since the koftas really need to be eaten immediately (they go a little soggy otherwise, but still tasty) turn the leftovers into sausage rolls – these are absolutely stunning! Mix the balls and remaining sauce together with some paneer or ricotta and roll up in puff pastry. This way you get the texture and the flavour just in a different form.

Curried Zucchini Sausage Rolls

Paneer Parathas

Mix together the filling ingredients and set aside.

FinSkis_Paneer Parathas_8

Mix together the flour, water and oil. Once combined, kneed for about 5 mins or till smooth.

Cover and set aside to rest for 10 minutes.

Divide the dough mixture into 3 portions and roll out to a thin disc.

Place 1/3 of the cheese mixture into the centre of a disc.

FinSkis_Paneer Parathas_1

Pull up the outer edges and seal. Squash down to flatten.

FinSkis_Paneer Parathas

Roll the stuffed bread out till it’s as thin as you can get it. Don’t worry if some of the stuffing comes out, but I’m sure it’s something that if made often enough you would be able to prevent.

FinSkis_Paneer Parathas_6

Place the paratha on a hot, dry skillet and cook till dark spots appear on the underside.

FinSkis_Paneer Parathas_4

Turn it over and spread the top with some ghee.

Continue to cook till the bread is cooked through. The time will depend on how thin you got the bread – anywhere from 5 to 15 minutes, just make sure it doesn’t burn.

Keep them warm as you cook the other parathas.

Serve with the korma sauce.

Paneer parathas

 

Posted 12th April 2014

Zucchini Koftas in Creamy Tomato Sauce is an insanely moresih kofta recipe – it really is hard to stop eating these deep fried zucchini balls. The recipe does call for the zucchini koftas to warm in the sauce but when I do it again I will serve the sauce on the side (or underneath) the kofta balls so I keep the texture of the balls, which soften when sitting in the sauce.

This meal is also kid friendly – there is chilli in it so just remove or reduce it if they aren’t a fan of heat, but they will most certainly love the zucchini balls.

TIP: since the koftas really need to be eaten immediately (they go a little soggy otherwise, but still tasty) turn the leftovers into sausage rolls – these are absolutely stunning! Mix the balls and remaining sauce together with some paneer or ricotta and roll up in puff pastry. This way you get the texture and the flavour just in a different form.

My household is still going strong with our 3-4 days worth of vegetarian days a week and it’s been really exciting coming up with recipes to excite and engage… this one is no exception as it has the naughtiness of deep fried food and the lushness of the creamy tomato curry sauce. I have also included a recipe for Paneer Parathas, which are an Indian stuffed bread, just perfect for dunking into the sauce.

Happy dunking!

Blondie  🙂

Zucchini Koftas in Creamy Tomato Sauce
Author: 
Recipe type: lunch | dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Zucchini koftas
  • 3 mid size zucchinis, grated
  • 1 large potato, steamed or boiled then mashed
  • 3 small spring onions, finely chopped
  • 1 red chilli, finely chopped
  • 3 tbs besan flour
  • 2 tbs rice flour
  • 1 tbs garam masala
  • ¼ tsp ground cumin
  • half bunch coriander, leaves finely chopped
  • salt and pepper to taste
  • oil for deep frying
Creamy tomato sauce
  • 1 tbs coconut oil
  • 1 bay leaf
  • 1 cinnamon stick
  • ¼ tsp ground turmeric
  • 1 tsp red chilli powder
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1 tbs ginger garlic paste (4 cloves of garlic and similar amount of ginger)
  • 5 mid size tomatoes
  • 200 ml coconut milk
  • 1 tsp lime juice
Paneer parathas – serving suggestion
  • 2 cups of atta flour
  • 1 cup water
  • 2 tbs oil
  • Ghee
Filling
  • 250g Paneer or ricotta cheese
  • 1 cup mozzarella cheese
  • Salt and pepper
Instructions
  1. Place the zucchini, potato, onion and chilli into a large bowl and mix to combine.
  2. Place all the dry ingredients into a little bowl and mix together then combine with the zucchini mixture.
  3. Heat oil for deep frying and in batches of four, gently place golf ball size balls into the oil and cook till golden brown. TIP: use a spring loaded ice cream scoop.
  4. Make the garlic ginger paste by combining them both into a mortar and pestle and pound till it forms a paste.
  5. Heat the coconut oil in a pan and add all the dry spices and cook till fragrant.
  6. Add the garlic and ginger paste and cook for 2 minutes.
  7. Add the chopped tomatoes and cook for about 20 minutes or till the tomatoes are completely cooked down.
  8. Remove the cinnamon stick and bay leaf.
  9. Take off the heat and let the tomato mixture cool down a bit. Pour into a jar or bowl and use a stick blender to puree the mixture.
  10. Pour back into the pan and add the coconut milk. Get the mixture back up to a simmer.
  11. Add the lime juice and stir to combine.
  12. Place the koftas into the creamy tomato sauce and carefully coat them in to sauce.
  13. Sprinkle over some more coriander leaves and serve immediately. Of note: The zucchini koftas will loose their crispy outer shell so if you prefer, serve the sauce on the side so they can be dipped into the sauce keeping the texture intact.
Paneer Parathas
  1. Mix together the filling ingredients and set aside.
  2. Mix together the flour, water and oil. Once combined, kneed for about 5 mins or till smooth.
  3. Cover and set aside to rest for 10 minutes.
  4. Divide the dough mixture into 3 portions and roll out to a thin disc.
  5. Place ⅓ of the cheese mixture into the centre of a disc.
  6. Pull up the outer edges and seal. Squash down to flatten.
  7. Roll the stuffed bread out till it’s as thin as you can get it. Don’t worry if some of the stuffing comes out, but I’m sure it’s something that if made often enough you would be able to prevent.
  8. Place the paratha on a hot, dry skillet and cook till dark spots appear on the underside.
  9. Turn it over and spread the top with some ghee.
  10. Continue to cook till the bread is cooked through. The time will depend on how thin you got the bread – anywhere from 5 to 15 minutes, just make sure it doesn’t burn.
  11. Keep them warm as you cook the other parathas.
  12. Serve with the korma sauce.

(Visited 176 times, 5 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge