Zucchini Koftas in Coconut Sauce

For the koftas *

500 g zucchini
250 g potatoes, boiled
100 g spring onions, finely chopped
3 tbsp chickpeas flour
2 tbsp white rice flour
1 tbsp garam masala
20g coriander leaves, chopped
2 green chilies, chopped
1/4 tsp cumin powder
Salt and pepper to taste
Oil for frying

For the sauce

1 tbsp coconut oil
1 Indian bay leaf (tej patta)
1 Indian cinnamon stick
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp red chill powder
2 tsp coriander powder
1 tsp garam masala
300 g tomatoes, finely chopped
200ml light coconut milk
1 tsp lime juice


* this makes double the koftas than you would require but it is what the cook gets to eat for cooking and munching. Halve the recipe otherwise.


Grate the zucchini and mix it with the rest of the ingredients for kofta. It might feel a little loose and sticky but once it hits the oil it will crisp up nicely.

Fry them in batches until light golden brown.

For the sauce, add oil in a pan and add the dry spices. Once they sizzle, add ginger and garlic paste, tomatoes and all powdered spices.

Let the tomatoes cook down completely. Remove the cinnamon stick and bay leaf and blend rest of the ingredients in a blender until spoon. Mix in the coconut milk.

Return the mixture to the pan, add 1/2 cup water and let it simmer at low flame for 10 minutes.

Add the lime juice and mix well. Line the koftas in the pan and lightly shake the pan to coat and move the sauce. Season with salt.

Cook until the sauce is thick. The sauce gets thicker as it sits so if you plan to serve it later, add a splash of water and heat it before serving.

We like it with some cumin rice with a side of simple onion salad but it is also great with flatbread like naan or pita bread too.


Source: journeykitchen