Crispy Zucchini 'Meatballs' in Creamy Curry Sauce
Indulge in the rich and delightful flavors of this vegetarian curry featuring crispy zucchini 'meatballs' simmered in a luscious creamy sauce. Inspired by Madhur Jaffrey's authentic recipes, this dish represents the best of Indian vegetarian cooking using easily accessible ingredients. Though a bit indulgent, these flavorful meatballs paired with a fragrant curry sauce are perfect for impressing guests at dinner parties or for celebrating a special occasion. With a balance of spices and fresh herbs, each bite is a harmonious blend of texture and taste. Enjoy it served over a bed of fluffy basmati rice or with warm naan bread for a satisfying meal that is sure to gather rave reviews from everyone at the table!
4
Servings
312.5
Calories
19
Ingredients
Ingredients
Zucchini
3 medium (Washed, trimmed, and grated)
Salt
1/2 teaspoon (For seasoning zucchini)
Fresh green chile
1 (Minced (can adjust to taste))
Onions
3 tablespoons + 2 medium (Finely minced or grated)
Fresh ginger
1/2 teaspoon (Finely minced or grated)
Fresh cilantro
3 tablespoons (Finely minced)
Chickpea flour
1/2 cup (Sifted over the zucchini mixture)
Vegetable oil
Vegetable oil for frying (Heat for frying meatballs)
Vegetable oil
5 tablespoons (From frying pan for sauce)
Turmeric
1/4 teaspoon (For seasoning)
Cayenne pepper
1 pinch (For spice)
Ground cumin
1 teaspoon (For flavoring)
Ground coriander
2 teaspoons (For flavoring)
Tomatoes
2 medium (Peeled and finely chopped (or tinned))
Heavy cream
1 cup (For the curry sauce)
Garam masala
1/2 teaspoon (For seasoning)
Ground cumin, roasted
1/2 teaspoon (Lightly toasted)
Salt
1/4 teaspoon (To taste)
Roasted cashew nuts
2 tablespoons (Chopped (optional for garnish))
Instructions
1
Prepare the Zucchini 'Meatballs':
2
1. Wash, trim, and grate the zucchini using a coarse grater. Place it in a bowl and evenly sprinkle with 1/2 teaspoon of salt. Allow it to sit for approximately 30 minutes to draw out excess moisture.
3
2. After 30 minutes, squeeze the grated zucchini firmly with your hands or press it through a fine-mesh colander to remove as much liquid as possible. Reserve this liquid for later use in the gravy.
4
3. Once drained, place the zucchini back in a dry bowl, then add the minced green chile, finely minced onion, ginger, and 2 tablespoons of fresh cilantro (set aside the remaining cilantro for garnish).
5
4. Sift the chickpea flour over the zucchini mixture and mix thoroughly until well combined. Form the mixture into approximately 20 small balls, flattening them slightly for even cooking.
6
5. In a skillet or wok, heat about 1.5 inches of vegetable oil over medium heat. Once hot, carefully drop in 5-6 meatballs, ensuring they are not overcrowded. Fry for about 2 minutes, turning them frequently until they are golden brown all over.
7
6. Use a slotted spoon to remove the meatballs, placing them on paper towels to drain any excess oil. Repeat the frying process with the remaining meatballs and set them aside.
8
Prepare the Sauce:
9
7. In a clean skillet or sauté pan, heat about 5 tablespoons of the oil used for frying over medium heat. Once hot, add the finely minced onions and sauté for about 7-8 minutes until they begin to brown and turn translucent.
10
8. Remove the pan from heat and cautiously stir in the turmeric, cayenne pepper, ground cumin, and ground coriander. Return to the heat.
11
9. Add the chopped tomatoes to the skillet and cook for about 5 minutes, allowing the flavors to meld.
12
10. Pour in 1 cup of the reserved zucchini juice, adding water if needed to reach 1 cup. Bring the mixture to a boil, then reduce the heat and let simmer gently for around 15 minutes. You can prepare to this stage in advance and refrigerate.
13
Finishing Touches:
14
11. When ready to serve, reheat the sauce if necessary, then stir in the heavy cream, garam masala, roasted cumin, and additional salt to taste. Allow the sauce to simmer gently.
15
12. Gently place the crispy zucchini 'meatballs' into the sauce, carefully spooning the sauce over them without breaking them apart. Cook just until warmed through.
16
13. Serve the dish immediately, garnished with the reserved cilantro and dispersed roasted cashews, accompanied by basmati rice or warm naan/o bread.
Nutrition Information
21.25g
Fat
20g
Carbs
8.75g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy Zucchini 'Meatballs' in Creamy Curry Sauce.
How many servings does this recipe provide?
This recipe makes 4 servings.
Is this dish vegetarian?
Yes, this is a vegetarian curry featuring zucchini-based meatballs.
How many calories are in one serving?
There are 312.5 calories per serving.
What are the main ingredients for the zucchini meatballs?
The meatballs are made from 3 medium zucchini, salt, green chile, minced onion, ginger, fresh cilantro, and chickpea flour.
How do you prepare the zucchini for the meatballs?
Wash, trim, and grate the zucchini, then sprinkle with salt and let it sit for 30 minutes to draw out moisture.
What should I do with the liquid squeezed from the zucchini?
The zucchini liquid should be reserved to be used later in the gravy/sauce.
What type of flour is used as a binder for the zucchini balls?
Sifted chickpea flour (also known as besan) is used to bind the mixture.
How many meatballs does the recipe yield?
The mixture should form approximately 20 small meatballs.
How long do you fry the zucchini meatballs?
Fry them for about 2 minutes, turning frequently until they are golden brown all over.
What kind of oil should be used for frying?
Vegetable oil is recommended for frying the meatballs.
What is the primary liquid base for the curry sauce?
The sauce is based on reserved zucchini juice (supplemented with water), chopped tomatoes, and heavy cream.
Which spices are used in the curry sauce?
The sauce uses turmeric, cayenne pepper, ground cumin, ground coriander, garam masala, and roasted cumin.
Can I prepare this recipe in advance?
Yes, you can prepare the sauce through the simmering stage (step 10) in advance and refrigerate it.
How do you achieve the creamy texture in the sauce?
The creaminess comes from adding 1 cup of heavy cream toward the end of the cooking process.
What is the recommended garnish for this dish?
Garnish with reserved fresh cilantro and chopped roasted cashew nuts.
What should I serve with Zucchini Meatballs?
It is best served over fluffy basmati rice or with warm naan bread.
How much protein is in each serving?
Each serving contains 8.75g of protein.
How much fat is in one serving?
One serving contains 21.25g of fat.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
How much fiber is in the recipe?
The recipe provides 2.5g of fiber per serving.
How long should the onions be sautéed for the sauce?
Sauté the finely minced onions for about 7-8 minutes until they brown and turn translucent.
What size should the zucchini be grated?
Use a coarse grater for the zucchini.
How do you prevent the meatballs from breaking in the sauce?
Gently place them in the sauce and carefully spoon the sauce over them, cooking only until warmed through.
What inspiration was used for this recipe?
The dish is inspired by authentic recipes from Madhur Jaffrey.
How much zucchini liquid is needed for the sauce?
You need 1 cup of liquid; if you have less than 1 cup of zucchini juice, add water to reach that amount.
What is the total number of ingredients used?
The recipe has an ingredient count of 19.
Should the meatballs be round or flattened?
The mixture should be formed into small balls and then flattened slightly for even cooking.
When do you add the garam masala?
Garam masala is stirred into the sauce during the finishing touches, just before adding the meatballs.
Are the cashew nuts mandatory?
No, the roasted chopped cashew nuts are optional for garnish.