Courgette kofta curry

Ingredients

• 1 tbsp sunflower oil
• 2 onions, roughly chopped
• 1 green chilli, roughly chopped
• 2 garlic cloves, roughly chopped
• 1cm piece fresh ginger, peeled and roughly chopped
• 2 tomatoes, roughly chopped
• 2 tbsp tomato purée
• 1⁄2 tsp salt
• 1⁄2 tsp sugar (any will do)
• 1⁄2 tsp chilli powder
• 1⁄2 tsp garam masala
• 1⁄2 tsp ground turmeric
• 1 tsp dried fenugreek leaves (kasuri methi – see Know-how)
• 1 tbsp double cream

FOR THE KOFTAS

• 2 small courgettes (about 350g total weight)
• 50g gram flour (chickpea flour, also known as besan)
• 1⁄2 tsp salt
• 1⁄2 tsp chilli powder
• 1⁄2 tsp amchoor (dried mango powder – see Know-how)
• Sunflower oil for frying

Istruction

Step 1: Start with the curry. Heat the oil in a pan and cook the onions for 10-12 minutes on a low-medium heat until deep golden brown. Add the green chilli, garlic and ginger, then cook for another minute.

Step 2: Add the tomatoes and tomato purée, then cover and cook for 10 minutes on a low heat. Allow the mixture to cool slightly, then whizz it in a blender. Return it to the same pan, then add 250ml water, the salt, sugar and all the spices. Cover and cook for 5 minutes.

Step 3: Meanwhile, make the koftas. Grate the courgettes and, using your hands, squeeze out the excess liquid (discard). Put the grated courgettes in a bowl with the gram flour, salt, chilli powder and amchoor, then mix well – the mixture will bind itself as you stir.

Step 4: Heat a frying pan or sauté pan and add a splash of oil. Shape the kofta mixture into 8 balls, then lightly press them into patties. Fry slowly, in batches, on a low heat for 5 minutes on each side until golden and cooked through – don’t try to use a high heat as they’ll quickly burn. Ripple the cream through the curry, then pour it into serving bowls and place the cooked kofta on top. Serve with steamed rice.