|Safflower oil||1 Tablespoon|
|Onion||1 Large, finely chopped|
|Ginger||1 Teaspoon, minced|
|Garlic||1 Teaspoon, minced|
|Kashmiri masala paste||2 Teaspoon|
|Fennel powder||2 Teaspoon|
|Tomato||1 Large, finely chopped|
|Almonds||1 Tablespoon, crushed|
|Water||1 Cup (16 tbs)|
|Coriander||1⁄4 Cup (4 tbs), chopped|
|Zucchini||1 , grated|
|Potatoes||2 , boiled, peeled and mashed|
|Breadcrumbs||1 Cup (16 tbs)|
|Safflower oil||1⁄2 Cup (8 tbs) (For Deep Frying)|
|Chopped coriander||1 Tablespoon (For Garnish)|
To make curry heat oil in pan, saute onion until transparent, add ginger, garlic, saute until golden brown.
Add masala paste, fennel, cook for 1 minute, add tomato, crushed almonds, water, stir well.
Set aside to cool.
Transfer to blender, blend to smooth mixture.
Return pan to heat, add blended mixture, bring to boil, simmer for 2 mins, add salt, adjust to taste, bring to boil for 1 minute.
To make kofta, squeeze out water from grated zucchini, mix potato, zucchini, salt coriander, sugar.
Make 12 balls placing 1 cheese cube inside each ball.
Refrigerate for 1 hour.
Dip in egg and coat with breadcrumbs, refrigerate for 1 hour.
Heat oil in small pan, deep-fry balls few at a time until golden brown, drain on absorbent paper.
Keep warm (not hot).
Add koftas to heated curry, just before serving.