Zucchini Koftas in Creamy Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: lunch | dinner
Cuisine: Indian
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
Method
  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.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/zucchini-koftas-in-creamy-tomato-sauce/