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Zucchini (Courgette) Vegan Kofta Curry

North Indian Style, Plant Based, Gluten Free Curry recipe using fresh Zucchini (Courgette) and regular Indian Masala. Recipe below has step wise pics for both Stove Top and Air Fryer Methods.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:15 mins   CookTime:20 mins   Cuisine:Indian


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Kofta Curry is my kids first choice among other sabzi (curry) recipes whenever we go to any North Indian Restaurant. Although, I am aware of the basic recipe for any Kofta curry, was a bit skeptical about making Kofta curry using Zucchini. So, here this is the first time I attempted at making this gravy style Vegan Sabzi, which turned out extremely appetising just in my first attempt. 

Zucchini also known as Courgette, is my most approachable vegetable for many recipes like, chutney, dal, sandwich filling, stir fry curry, raita. From now on, I add this gravy curry recipe too. Hope you would try!

zucchini (courgette) vegan kofta curry.Indian Style Sabzi,Vegan,Plant based Meat Balls Recipe step wise pics for Stove Top, Air Fryer Methods.

Possible Alterations for the recipe, ‘Zucchini (Courgette) Vegan Kofta Curry’:

Zucchini / Courgettes, can be replaced with Lauki, Bottle Gourd, Butternut Squash, Pumpkin, Summer Squash.

Instead of cashew nuts, you might use Whole Almonds.

Whole Garam Masala used for this recipe includes all these>> cumin, star anise, cinnamon sticks, whole black pepper, cloves, cardamom.

Bread Crumbs: I have taken 2 fresh bread slices into my food processor and gave a pulse. Used them in this recipe.

The Kofta need not be only round, you can make them into Oval shape, just I like I did.Of course, mine aren’t so perfect in shape.

I tried making this curry using an Instant Pot Pressure Cooker, but I felt its more time taking when compared to the stove-top method and nothing to be pressure cooked for this recipe. 

Prep options: You can make the base gravy well before. Store it in an air-tight container in the fridge for upto 15 days. Make the Kofta balls and feeze them. Just before serving, fry the kofta balls and add them to the gravy after heating up the gravy for about 5 mins.

WFPB / Oil-Free options: The ingredients used in this recipe are all Plant Based. If you are using an Air-Fryer, try them without oil-sprya too. It did work for me. And while making curry omit the 2 tablespoons of oil used, but add the masala paste directly to the pan.

zucchini (courgette) vegan kofta curry.Indian Style Sabzi,Vegan,Plant based Meat Balls Recipe step wise pics for Stove Top, Air Fryer Methods.

Before starting to cook, don’t forget to see the Tips mentioned at the end. 

Other Curry recipes collection⇒  Curry / Koora / Stir Fry

Instant Pot Recipes Collection⇒  Electric Pressure Cooker / Instant Pot Recipes

Meal Platter Collection⇒  Bhojanam / Thali / Meal Platter

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zucchini (courgette) vegan kofta curry.Indian Style Sabzi,Vegan,Plant based Meat Balls Recipe step wise pics for Stove Top, Air Fryer Methods.

Ingredients:

  • Zucchini / Courgette – 1 cup (tightly pressed) 
  • Bread Crumbs / Powder – ¼ cup
  • Besan / Gram Flour / Senagapindi – ¼ cup
  • Green Chilli Paste – 1 tablespoon
  • Ginger-Garlic Paste – 1 tablespoon
  • Salt – as per taste 
  • Turmeric Powder – 1 teaspoon
  • Dry Red Chillies – 6
  • Cashew Nuts – ¼ cup
  • Whole Garam Masala – 2 tablespoons
  • Onion – 1 (large size) (cubed)
  • Tomatoes – 3 (medium size) (cubed)
  • Cooking Oil – 2 cups (for stove top)
  •       ”            ”   –  2 tablespoons (for air fryer method)
  • Fresh Coriander Leaves – a handful (for garnish)
  • Hot Boiling Water – 2 cups (for soaking)

Special Ingredients:

  • Bread Crumbs / Powder
  • Whole Garam Masala
zucchini (courgette) vegan kofta curry.Indian Style Sabzi,Vegan,Plant based Meat Balls Recipe step wise pics for Stove Top, Air Fryer Methods.

Step Wise Pics Procedure for ‘Zucchini (Courgette) Vegan Kofta Curry’:

PREP WORK:

Masala Paste: Into a wide bowl, add all these>>> hot boiling water, cubed onion pieces, cubed tomato pieces, dry red chillies, cashew nuts, whole garam masala (cumin, star anise, cinnamon sticks, whole black pepper, cloves, cardamom). Let them soak for about 15-20 mins.
Making Kofta balls: Into a mixing bowl, add all these>>> grated zucchini (courgette), bread crumbs, besan/gram flour, salt, ½ teaspoon turmeric powder, ginger-garlic paste, green chilli paste.
Do not add any water. Mix everything using hands, make into balls or oval shaped Kofta.

STOVE TOP METHOD FRYING:

Put a frying pan on stove top under medium flame, add the oil and let it heat. When the oil is hot enough for deep fry, gently add the Zucchini Balls one by one.
After 1 min, turn to the other side. When the balls turn golden brown as shown, then using a mesh ladle, remove them out of the oil onto a tray with paper towel.

AIR FRYER METHOD FRYING:

Slightly oil-spray /apply oil to the mesh of the Air-fryer. Place all the kofta balls onto the mesh tray. Again spray each with oil (or) apply oil. Close the air-fryer.
Set the time to 7 to 8 mins, at a temperature 200ºC / 390ºF. Pause and reverse each kofta balls and again fry for 4 to 5 mins more at 200ºC / 390ºF. Take the koftas out of the air-fryer.

MAKING THE CURRY:

Using a blender/mixie, grind all the soaked ingredients into a fine, smooth paste. Put a sauce pan on stove top under medium flame. Add 2 tablespoons of oil. Let it heat. Then, transfer this masala paste, into the samepan. Add the salt & ½ teaspoon turmeric powder.
zucchini (courgette) vegan kofta curry.Indian Style Sabzi,Vegan,Plant based Meat Balls Recipe step wise pics for Stove Top, Air Fryer Methods.
Close the lid, let the gravy thicken and the oil show up on the sides of the pan. Then, add all the kofta balls into the gavy. After 2 mins, switch the flame off.
zucchini (courgette) vegan kofta curry.Indian Style Sabzi,Vegan,Plant based Meat Balls Recipe step wise pics for Stove Top, Air Fryer Methods.
Transfer the curry into a serving dish, garnish with chopped coriander leaves. Done!

Tips:

  • Adjust the salt & spice as per your taste.
  • In case you would need to add more of Grated Zucchini while making the kofta balls, just do so accordingly.
  • For soaking the ‘ingredients for masala paste’, add enough water just to soak them. If you add more you’ll have to cook for more time until the gravy thickens.
  • While making the Kofta balls, DO NOT ADD WATER, the water released from Zucchini (courgette) is enough to make the balls. 
  • The water from Zucchini is released within 5 mins, so get ready to fry them immediately. If not, the kofta balls might turn sticky and watery.
  • If at all the Kofta Balls have turned sticky/watery, just roll them over bread crumbs and fry immediately.
  • You can use any bread for making bread crumbs, either white, whole wheat, or 50-50.
  • Stove Top method frying: Be very careful to keep an eye while frying the kofta balls. They take very less time to fry, if not they turn dark burnt colour very soon.
  • Storage: This curry stays good at room temperature for 2 days. And when stored in an ar-tight container in the fridge, it stays good for upto 10 days.

Result:

  • ‘Zucchini (Courgette) Vegan Kofta Curry is finger licking’ is a very under statement to describe this dainty Gravy Curry.
  • As shown in my pics, we had it as a side with homemade ghee roti. And not to forgot sliced onions, lemon weges, green chillies that goes well with the platter.
  • Being a mild in spice gravy curry, my kids said that its utterly delectable. Planning to make this, when I host my friends next time.
zucchini (courgette) vegan kofta curry.Indian Style Sabzi,Vegan,Plant based Meat Balls Recipe step wise pics for Stove Top, Air Fryer Methods.

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Zucchini (Courgette) Kofta Curry

VegCookBook by Praveena
North Indian Style, Plant Based, Gluten Free Curry recipe using fresh Zucchini (Courgette) and regular Indian Masala. Recipe below has step wise pics for both Stove Top and Air Fryer Methods.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Accompaniment, curry, Side Dish
Cuisine Indian, North Indian
Servings 4 servings

Equipment

  • Food processor / Blender / Mixie.
  • Frying pan (for stove-top method)
  • Air-Fryer for air-fryer method
  • Sauce Pan / Vessel (for stove-top method)

Ingredients
  

  • 1 cup Zucchini / Courgette (tightly pressed)
  • ¼ cup Bread Crumbs / Powder
  • ¼ cup Besan / Gram Flour / Senagapindi
  • 1 tablespoon Green Chilli Paste
  • 1 tablespoon Ginger-Garlic Paste
  • as per taste Salt
  • 1 teaspoon Turmeric Powder
  • ¼ cup Cashew Nuts
  • 6 count Dry Red Chillies
  • 2 tablespoons Whole Garam Masala
  • 1 count Onion (large size) (cubed)
  • 3 count Tomatoes (medium size) (cubed)
  • 2 cups Cooking Oil (for stove top)
  • 2 tablespoons "            "    (for air fryer method)
  • a handful Fresh Coriander Leaves (for garnish)
  • 2 cups Hot Boiling Water (for soaking)

Instructions
 

PREP WORK (common to both methods):

  • Masala Paste:
    Into a wide bowl, add all these>>> hot boiling water, cubed onion pieces, cubed tomato pieces, dry red chillies, cashew nuts, whole garam masala (cumin, star anise, Cinnamon sticks, whole black pepper, cloves, cardamom).
    Let them soak for about 15-20 mins,
  • To Make Kofta Balls:
    Making Kofta balls: Into a mixing bowl, add all these>>> grated zucchini (courgette), bread crumbs, besan/gram flour, salt, turmeric powder, ginger-garlic paste, green chilli paste.

STOVE TOP METHOD FRYING:

  • Put a frying pan on stove top under high flame, add the oil and let it heat.
    When the oil is hot enough for deep fry, gently add the Zucchini Balls one by one.
  • After 1 min, turn to the other side.
    When the balls turn golden brown as shown, then using a mesh ladle, remove them out of the oil onto a tray with paper towel.

AIR FRYER METHOD FRYING:

  • Slightly oil-spray /apply oil to the mesh of the Air-fryer.
    Place all the kofta balls onto the mesh tray.
    Again spray each with oil (or) apply oil. Close the air-fryer.
  • Set the time to 7 to 8 mins, at a temperature 200ºC / 390ºF.
    Pause and reverse each kofta balls and again fry for 4 to 5 mins more at 200ºC / 390ºF. Done!!

TO MAKE THE CURRY:

  • Using a blender/mixie, grind all the soaked ingredients into a fine, smooth paste.
    Put a sauce pan on stove top under medium flame.
    Add 2 tablespoons of oil. Let it heat.
    Then, transfer this masala paste, into the samepan.
    Add the salt & ½ teaspoon turmeric powder.
  • Using a blender/mixie, grind all the soaked ingredients into a fine, smooth paste.
    Put a sauce pan on stove top under medium flame.
    Add 2 tablespoons of oil. Let it heat.
    Then, transfer this masala paste, into the samepan.
    Add the salt & ½ teaspoon turmeric powder.
  • Close the lid, let the gravy thicken and the oil show up on the sides of the pan.
    Then, add all the kofta balls into the gavy.
    After 2 mins, switch the flame off.
  • Transfer the curry into a serving dish, garnish with chopped coriander leaves. Done!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS.
Keyword vegan kofta curry using zucchini / courgette, zucchini kofta curry recipe

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