Sunday, 19 January 2020

Courgette Kofta Curry

Spiced Courgette Koftas in a Rich Tomato Curry



This is one of my favourite vegetarian curries, the texture of the koftas soak up the spicy curry sauce and provide the perfect mouthful of deliciousness in each bite. Its not the quickest of curries to make, unless you make double the quantity of the tomato sauce and freeze it, which works great for a midweek treat, the actual kofta do not take long to make at all.

Most of the indian food I make is normally based on something I grew up eating, but these are competely new, the closest thing the resemble is pakoras in Punjabi Kurri, and yes Kurri gets a capital K because its one of my ultimate favourite comfort foods.

Even my husband, who until recently was a big meat eater is a big fan of this dish.


Ingriedents and Method

Courgette Koftas

3 large or 4 small courgettes grated
3 cloves of garlic finely minced
1 Inch of ginger grated
1 green chilli finely chopped
Salt and Pepper
1 tsp Red Chilli Powder
1 tsp Corriander Powder
1 tsp Garam Masala
1 tsp Dry Mango Powder
3 tbsp of Gram Flour ( may need an extra 1/2 Tbsp)
2 tbsp of Corn Flour


1.Combine all of the above in a large bowl, I do not add any additional water and just use the natural water that is released from the courgette to form this into a thick batter, allow it to rest for 10/15 minutes to see you need an additional gram flour if it is too thin. The consitency you need is for all the courgette to be coated in the flour and spices, slightly gloppy but not a thin batter.

2.I then heated my appam pan - which is perfect for making these bite sized koftas, if you do not have one you could shape them into a ball using slightly damp hands and shallow or deep fry them in oil instead.

3. Cook for a few minutes on each side until golden brown, then place in a preheated oven at 150 fan to keep warm whilst you make the remainder.

Spicy Tomato Sauce

2 tsp of Oil (I use rapeseed)
1 tsp musturd seeds
1/2 tsp corriander seeds
1 tsp jeera seeds
2 curry leafs
2 medium onions finely chopped
5 cloves of garlic finely chopped
2 inch of ginger finely chopped
1 green chilli finely chopped
2 tsp of garam masala
2 tsp of cumin powder
2 tsp of corriander powder
2 tsp of Kashmiri chilli powder
salt and pepper to taste
2 tsp of tomato puree
400g of passata
1 tbsp of dried methi
2 tbsp of butter
1 tbsp of finely chopped corriander

1.Heat the oil for 2 minutes over a medium heat, add in whole spices and curry leaf and cook for a few minutes until they begin to pop and release their aroma.
2. Add in onions and garlic and cook down for 10-15 minutes until the are a dark golden brown, do not rush this stage
3. Add in ginger and chilli and cook for a further 2 minutes
4. Add in powder spices and cook out for a further 2 minutes
5. Add in tomato puree and cook out for 1/2 minutes
6. Add in passata and cook until the tomato sauce begins to release its oils back into the sauce - 5/7 minutes
7. Add in dried methi
8. Switch off heat and allow to cool slighty, using either a hand blender or food processor - blend sauce until it is a smooth consistency, you could also strain it but I dont work in a proffesional kitchen so did not bother
9. Place back into pan on the heat and combine 2 tbsp of butter, if making vegan feel free to omit this stage or use vegan butter
10. Finally add in the courgette koftas and top with chopped corriander, enjoy with naan, roti or a paratha.





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