Spicy Courgette Koftas

Thank goodness for Madhur Jaffery. Another good way to use some of the glut of courgettes. These delicious deep fried balls, baked in a spicy tomato sauce are perfect with rice or breads and a dollop of natural yogurt.

For the koftas
3 medium courgettes – grated
½ onion – finely chopped
1 small green or red chili – finely chopped
2-3 tablespoons fresh coriander – chopped
1 teaspoon fresh ginger – finely chopped
½ teaspoon salt
About ½ cup or so gram flour
oil for deep frying

Place the courgettes in a tea towel or muslin and squeeze to get as much liquid out as possible. Now mix all the ingredients together. Heat the oil. When hot, take a small amount of the courgette mixture and squeeze into a ball – slightly smaller than a golf ball. Fry in batches for about 5-7 minutes each batch so the koftas are browned. Place on kitchen paper to cool and to remove some of the excess oil.

For the sauce
2 tablespoons sunflower oil
2 onions – finely chopped
½ teaspoon ground turmeric
a little cayenne pepper or chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1x400g tin tomatoes
½ teaspoon garam masala
½ teaspoon salt

Heat the oil then gently fry the onions for about 7 minutes until soft and starting to brown. Now add the turmeric, cumin, cayenne and coriander and fry again for a few seconds. Now add the tomatoes. Simmer for about 10 minutes then remove from heat and blend into a smooth sauce. Add the garam masala and salt.

Place the koftas in a large ovenproof dish then pour over the sauce. Bake in the oven at 190C for 25-30 minutes until the sauce is bubbling hot.


15 Comments Add yours

  1. Charlene says:

    Could I make ahead of time and reheat?

    1. Ian Fischer says:

      Hi Charlene. Yes. You could make both the kofta and the sauce separately, then put the dish together and heat when ready to eat

      1. Anonymous says:

        Great. Much thanks. Looks delish!

  2. Anonymous says:

    Lovely koftas. Added some body to it by grating paneer half a cup…. Lovely recipe. Thanks

    1. Ian Fischer says:

      Great idea. I love oaneer. I guess it helps the balls to hold together better too

  3. Anonymous says:

    Perfect as a starter snack without the sauce… just add pickle of choice

  4. Anonymous says:

    I love ur recipe , today I try it, it’s so delicious and easily make it. Thanks

  5. mr barrowclough says:

    what is half a cup in ozs

    1. Ian Fischer says:

      It’s about 6oz or 170g

  6. Cheryl says:

    This is the second time I have cooked this scrumptious dish! I think though you could actually double the kofta mix and still have plenty of the sauce if kept the same.

    1. Ian Fischer says:

      Glad you like them Cheryl, and with the courgette season in full swing here, doubling up is a good way to get through them.

  7. Khawer Arif says:

    My children are not very fond of most vegetables. But these koftas with hidden courgett. They loved it. They kept saying yummy yummy…..

  8. Evie H says:

    Spotted this on pinterest, looks so delicious! Was it from a Madhur Jaffery recipe book or online? Just wondering because I’ll like more from where this came from!

    1. Ian Fischer says:

      Hi Evie. It’s from her eastern vegetarian cookbook. Not sure if it is still in print though

      1. Evie H says:

        Brilliant, thank you! Really enjoyed looking through your blog, I’ll let you know when I try something out!

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