A delightful vegetarian curry featuring zucchini koftas in a rich, spiced tomato-based gravy.
Grate the zucchini using a regular grater and place it in a bowl.
Avoid grating too finely to prevent the mixture from becoming overly wet.
Sprinkle salt over the grated zucchini and let it sit for 30 minutes.
This step helps draw out excess moisture from the zucchini.
Squeeze out the liquid from the zucchini and reserve it for the gravy.
Use a fine mesh colander or your hands to press out as much liquid as possible.
Mix the zucchini with green chili, onion, ginger, cilantro, and chickpea flour.
Ensure the mixture is well-combined to form cohesive balls.
Shape the mixture into small balls and flatten slightly.
Flattening the balls slightly ensures even cooking.
Fry the koftas in hot oil until golden brown, then drain on paper towels.
Fry in batches to avoid overcrowding the pan.
Sauté onion in oil until golden, then add turmeric, cayenne, cumin, and coriander.
Stir constantly to prevent the spices from burning.
Add tomatoes and cook until softened.
Crush the tomatoes slightly to release their juices.
Pour in the reserved zucchini liquid and simmer the gravy.
Add water if needed to adjust the consistency.
Stir in cream, garam masala, roasted cumin, and salt.
Taste and adjust seasoning as needed.
Gently add the koftas to the gravy and warm through.
Handle the koftas carefully to prevent breaking.
Garnish with cilantro and cashews before serving.
Serve with basmati rice or naan for a complete meal.
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