Tomato Based Indian Curry | Zucchini Kofta Curry | Tomato Yoghurt Red Curry | No Fried Kofta

Red, juicy and plump, tomatoes are an intrinsic part of our daily preparations. Be it soup, stews or chutney, a tinge of tomato can improve just about anything and add an inherent richness to the dish. It has become such a mainstay in our kitchen, that it is hard to imagine that they are not even a native of India.

Tomato Based Indian Curry

Here I have a healthy version of zucchini kofta curry. With this simple recipe, cooking becomes not only less tedious but healthier as well, as koftas are made in less oil than deep-frying. The kofta are most traditional when deep fried. The soft dumpling mixture holds its round shape really well and you have a crispy outside and soft, melt in your mouth interior. But in this curry koftas are not deep fried.

Kofta Curry

This ubiquitous summer squash contains zero fat, but has a good amount of potassium–even more than the banana. It is full of antioxidant that are found in the skin and seed, and also contains a significant amounts of vitamins B6, riboflavin, folate, vitamin C, vitamin K, and manganese. This makes zucchini, also known as courgette, a nutrient-dense food that you should include in your diet.

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Ingredients :
Zucchini koftas – 12 pieces
Roughly chopped tomatoes -6
Roughly chopped onions ( chopped lengthwise)- 2 big
Roughly chopped ginger – 2 inches
Sliced garlic – 4
One green chilli
Oil or ghee – 2 tbsp
Red chili powder – 1 tsp
Greek yogurt – 1/4 cup

Spices:
Cumin seeds – 1 tsp
Turmeric  – 1 & 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 2 tbsp
Kitchen king or Sabzi masala  or Chana masala – 1 tsp
Roasted cumin powder – 1 tsp
Himalayan pink salt to taste

Whole Spices – Bay leaf ( one), black cardamom (one), few cloves, few black pepper

Zucchini Kofta Curry

Method :

1. Heat a pan and add chopped tomatoes, onions, green chilli, garlic, ginger, whole spices with 1 cup of water and salt, red chilli powder.
2. Mix well and let it cook on a medium flame for 20 minutes, while stirring occasionally.
3. Switch off the flame and let the mixture (remove baf leaf) cool down. Then make a smooth paste and sieve prepared masala.
4. Put ghee in a pan and add cumin seeds, spices (mentioned as above) with little water. Cook masala on low flame for 15 seconds.
5. Add prepared tomato sieve mixture. Leave it to simmer for 10 minutes on low heat.
6. Now add greek yogurt, stir well and cook for 5 minutes on low heat or until gravy starts leaving oil from corners.
7. Add 2 cups of boiled water and cook for 10 minutes on medium high heat.
8. Now add prepared koftas and simmer gravy for 5 minutes.
9. Garnish with fresh coriander leaves and serve hot with rice or plain parathas.

Tomato Yoghurt Red Curry