Zucchini-Carrot Kofta

Malai Kofta is one of my favorite curry, but thinking of the deep fried kofta's and lot of butter, cream involved in it scares me away. So I tried a healthy version with some vegetables and baked kofta. It was as yummy as you eat it at a restaurant with guilt free. I have used Zucchini, carrot and potato, but you can use any vegetable of your choice. But I am a big fan of Zucchini so, I tried this.

Ingredients:
2 Zucchini grated
1 carrot grated
2 Potato cooked and mashed
1cup Soy Chunks(I grinded it into fine powder-Nutella Brand)
salt to taste
1tsp Lemon juice
1-2 green chillies(optional)
1tsp Cashew nuts and Raisins

For gravy:
1tsp Oil
1 can tomato Puree(No salt and low sodium)
1 Onion finely chopped
1tsp Ginger-garlic paste
1tsp garam masala
1tsp Chilli powder
1tsp Kichen King Masala(optional)
1tbsp Kasuri Methi
1 bay leaf
1tsp Sugar
salt to taste
1/4tsp turmeric powder
1tbsp Heavy cream

Method:
Squeeze all the water from Zucchini and mix it with grated carrot and mashed potato. Add green chillies, cilantro , lemon juice, salt to taste and cashewnuts-raisin. Mix it well and divide into equal parts and give it a round shape and roll it in soy chunks powder and bake it in the oven at 350*F for 20 mins with a little sprinkle of oil on each of the kofta balls.

Gravy:

Saute the onions with a tsp of oil and add ginger-garlic paste and saute for few more mins. Now add the tomato puree and all the dry masalas, turmeric powder and cover it and let it boil for 2-3 mins. Lower the flame and keep stirring every few mins till the oil seperates. Add salt and sugar and finally add Kasuri Methi and cream. Keep the gravy hot till you serve. Add the kofta's before serving otherwise they get soggy. Enjoy with Naan/ Chapthi.