Kofta-e- Zucchini

Fresh Zucchini

Zucchini is a very delicate and savory vegetable which cooks really fast. It tastes delicious raw hence used in salads, sandwiches and soups. I prefer to keep the skin on for maximum nutritional benefit. Many scrunch their noses in disgust at the mere name of it. So here is my lip smacking recipe that will surely turn your dislike into a long lasting love affair with it. Just give it a chance….

Preparation and cooking time: 30 minutes


For the kofta:
  • 2 medium length zucchini grated
  • 1tsp ginger grated
  • 1 medium onion finely chopped
  • 1 green chili finely sliced
  • 1 tsp cilantro chopped
  • ½ cup besan
  • Salt to taste
  • ½ tsp Garam masala
  • Oil for frying

For the gravy:
  • 1tsp cumin
  • 1 bay leaf
  • 2-3 green cardamoms
  • 1 tsp ginger garlic chili paste
  • 1 medium onion grated
  • 1 tomato grated or pureed
  • 4 tsp tomato ketchup
  • ¼ cup cashew nut paste
  • ¼ cup milk/ cream
  • ½ tsp turmeric
  • ¼ tsp black pepper
  • ½ tsp garam masala
  • 1 tsp sugar
  • Salt to taste
  • Cilantro for garnish


For the koftas:

  • Mix all the ingredients together and make into small balls (add besan if the mixture is thin/watery). Heat oil in a pan and deep fry the balls.

For the gravy:

  • Heat some oil in a pan. Add cumin, bay leaf, cardamom and let them splutter. To this add the ginger garlic chili paste and fry it for 2 minutes. Add grated onion and cook till it turns light brown. Now add the tomato puree and cook till it leaves oil on its sides.
  • Add turmeric, garam masala, black pepper, tomato ketchup, salt, sugar and cook for 2 minutes. Add the cashew nut paste and stir fry it for 5 minutes. If the gravy turns thick add some milk to it.
  • Before serving, add the koftas to the gravy. Garnish with cilantro and serve with chapatti or rice.

Tip: Substitute zucchini with doodhi or lauki when it is not in season or unavailable.