Paneer Zucchini Kofta Curry

Hi Friends. Heres the recipe for Paneer Zucchini Kofta Curry. I remember mom making vegetable kofta curry, when we were kids on special occasions and that used to be one of my favorite on the menu aside from Palak paneer. I favor non-vegetarian food any day , but the deep-fried kofte and the delicious sauce always had me craving for more. I  have cooked with zucchini , but most of the time non-indian dishes and my favorite being Zucchini bread. Since it has a mild , delicate flavor and doesn’t overpower the dish , i used grated Zucchini for the kofte. And the addition of coconut milk to the gravy  gives it a rich taste but not too heavy. Even though its time consuming, the combination of all these flavors is delicious and well worth the effort. So for your next gathering if your are looking to make something diffrent this is a perfect vegetarian dish.




Paneer Zuchhini Kofta Curry

  • Difficulty: Moderate
  • Print


For the Kofte

  • 1 Cup Grated Paneer
  • 1 Cup Grated Zucchini
  • 1 Cup mashed Potato
  • 1/2 Cup Dried Bread Crumbs
  • 3tbsps Corn flour 
  • 1.5 tsp Chilli powder
  • 1 tsp Ginger and garlic paste
  • 1/4 cup finely chopped fresh mint leaves
  • Salt as required
  • Oil to deep fry

For the Sauce / Gravy

  • 2 tomatoes chopped 
  • 1/2  onion chopped
  • 1 cup coconut milk
  • 1 tbsp ginger and garlic paste
  • 1.5 tsp chilli powder
  • 2tsp coriander powder
  • 1/4 tsp cumin pwder
  • 1 tsp Garam masala powder
  • 1/2 cup water
  • salt as needed.
  • 4 tbsp vegetable oil


Making the Koftas

  • Grate zucchini with the skin and set side for 5 mins. It leaves a lot of water. Squeeze the water out of Zucchini and add it to a mixing bowl .
  •  Boil the potatoes,peel and mash them . Add this to the grated zucchini , paneer , breadcrumbs ,mint leaves, corn flour , ginger garlic paste , chilli powder and salt. Mix it well and using your hands, shape them into medium-sized balls /koftas.  Coat with some cornflour if needed to make it extra crispy.
  • Fry the kofta, in batches, for 3-4 minutes or until  golden brown. Remove from oil and drain on paper towel and set aside.

Making the gravy /sauce.

  • Heat 2tbsp oil in a pan and saute onions ,tomatoes for 3-4 mins. Remove from heat, let it cool and  grind them into a fine paste .
  • Heat 2 tbsp oil in a pan  on medium heat and add ginger /garlic paste.Saute for few seconds and add the pureed onion /tomato mixture,  spice powders and saute until the sides leave the pan for approx 5 mins.
  • Now add coconut milk , 1/2 cup water and simmer on low heat for 10 mins . When the gravy starts to thicken add garam masala and switch off the heat. Now add the fried koftas and let it soak for few mins. Garnish with fresh cilantro and cashew nuts. Enjoy with some fresh parathas , rotis or rice.



Thanks for stopping by .


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