Wash and grate zucchini. Sprinkle 1/4 tsp salt over grated zucchini, mix and let it sit for 5–10 minutes. Then squeeze out as much water as possible using a clean cloth or hands.

In a mixing bowl add the squeezed zucchini, chickpea flour, turmeric, cumin, coriander powder, salt and ginger-garlic paste. Mix well to form a thick mixture. If it feels too wet, add a little more chickpea flour.

Divide the mixture into 10–12 equal portions and gently shape into round koftas (slightly flattened balls).

Heat oil in a frying pan over medium heat. Shallow-fry the koftas on both sides until golden brown. Remove and drain on a paper towel or plate.

Meanwhile prepare the gravy. In a blender, combine chopped onions, tomatoes and soaked cashews. Blend into a smooth paste with some water if needed.

In a clean pan, add 1 tbsp oil and heat over medium flame. Pour in the blended tomato-cashew paste. Cook for 5 minutes, stirring frequently.

Add red chilli powder, turmeric, garam masala and salt. Mix well. Then add about 2 cups of water, stir and bring to a gentle boil. Let it simmer for 5–7 minutes until gravy thickens slightly.

Gently add the fried koftas into the simmering gravy. Cook for another 2–3 minutes so koftas soak up some gravy flavour.

Garnish with chopped coriander (cilantro). Serve hot with chapati, phulka, naan or steamed rice.