Ingredients:

• For Koftas
• 2 – zucchinis, grated
• 3 to 4 tbsps – besan
• 10 tbsps – Corn flour
• Salt to taste
• 1 tsp – Turmeric
• 1 tsp – chilli powder
• 1 tsp – cumin powder
• 1 tsp – coriander powder
• For Gravy:
• 1 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1 tsp – Jeera powder
• 1 tsp – Dhania powder
• 1 tsp – amchur powder
• 1 tsp – Channa masala
• 1 tsp – Jeera
• 1-2 tbsps – Tomato puree
• 1 tbsp – sour Cream
• 1 tsp – Sugar
• 1 tsp – kasoori Methi
• To grind for the gravy:
• 1- large Onion
• 1 to 2 – Green chillies
• 2 Cloves – Garlic
• 1 tsp – Ginger paste

Method:

1. For kofta, grate the zucchinis and then place in a colander/strainer.
2. Place a heavy weight – like a dish filled with water – over it to help the excess water from the zucchinis to drain out.
3. Once the water is drained out, mix with the other ingredients till a nice past-like consistency.
4. Use a tablespoon to spoon dollops into hot oil and deep fry to get the koftas.
5. Keep koftas aside.
6. For gravy:
7. Mix the above in a blender till a coarse consistency.
8. May need to add a little water.
9. Heat oil in a kadai and add a pinch of hing and 1 tsp of jeera.
10. Once the jeera turns brown, add in the onion mix.
11. Saute over medium low heat and let it brown slowly.
12. Add in turmeric powder, chilli powder, jeera powder, dhania powder, amchur powder, and channa masala.
13. Add salt to taste. Mix well.
14. Now add in the tomato puree. Mix well and allow to fry.
15. When it gets dry, add some water.
16. Once all the spices have fried well (oil leaves the side), add 1 tbsp sour cream (for creaminess) and 1 tsp sugar. Mix well.
17. Add water and allow to sim for 20 mins.
18. When curry looks done, add 1 tsp kasoori methi. mix.
19. Add the koftas, allow the curry to boil once and serve with coriander leaf garnishing.

Recipe courtesy of NULL