Courgette Kofta Curry 

Koftas

• 1 large courgette
• ¼ tsp chilli powder
• ½ tsp garam masala
• ½ tsp turmeric powder
• 3 - 4 tbsp gram flour
• 2 tbsp chopped coriander
• Salt and pepper
• Sunflower oil for deep frying

1. Grate the courgette into a roomy bowl. Add the spices, salt and pepper and gram flour. Mix well, the courgettes will release some liquid. If the mixture seems dry add a tiny amount of water, just a teaspoon at a time.
2. Heat about 5 cms of oil in a pan and drop a small amount of the mixture in to test the temperature, once golden brown, remove with a slotted spoon and taste to test the seasoning. The remaining mixure can be shaped into small balls and deep fried in small batches. Alternatively drop into the oil a desert spoonful at a time. Drain the koftas on some kitchen paper.

• 2 tbsp sunflower oil
• 1 medium onion
• 3 black cardamon pods
• 3 cloves garlic
• 2 inches of ginger
• 2 tsp garam masala
• 1 tsp cumin powder
• ½ tsp chilli powder
• ½ tsp turmeric powder
• 6 tomatoes
• 2 tsp dried methi (available online and worth the hassle of ordering!)
• A bunch of fresh coriander

1. Finely chop the onion, heat the oil in a medium sized pan, add the onion and cardamon pods, fry until the onion is really soft and browning.
2. Meanwhile, skin the tomatoes. To do this score crosses on the surface of the tomatoes. Put in a bowl and cover with boiling water. Leave for a few minutes then remove. The tomato skin should peel off easily. Chop each tomato into quarters.
3. Grate the ginger and garlic, add to the pan, stir well and fry for a minute or so. Add the remaining spices and stir, fry gently for another minute. Add the chopped tomatoes and stir thoroughly. Allow the tomato mixture to cook gently on a low heat for about 20 minutes. stir every so often and add a little water it looks dry.
4. Transfer the tomato mixture to a large jug or bowl, add 300ml of water, remove the cardamons, then blend with a hand blender. Return to the pan and bring to the boil and simmer for 5 minutes, then add the methi, coriander and koftas. Simmer to heat the koftas then serve with rice or flatbread. Reserve a few koftas to garnish. If you want to make a richer curry sauce, add about 3 tablespoons of cream after the sauce has been blended, then simmer for 5 minutes.