Lauki Kofta Curry is one of the most popular Indian curry as a side dish. Actually Kofta Curry is originally came from Nizam/Mughal in India from Arabic countries like Iran, Iraq. So this curry is basically from Mughlai cuisine. They usually made this kofta from meat and serve with gravy, but in India vegetarian varieties like Lauki Kofta Curry and Shahi Aloo kofta, are popular.
Lauki Kofta Curry is one of them and it’s very tasty and delicious vegetarian dish. It can be served with naan, roti or steamed rice.
Ingredients
For Kofta
- 2 cup Grated Lauki/Bottle Gourd
- ¼ cup Besan/Chick Peas Flour
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala
- Salt
- 2 Finely Chopped Green Chili
- Oil for frying the Kofta
For Gravy
- 1 Chopped Medium Sized Onion
- 1 cup Roughly Chopped Tomato
- 2-3 chopped Green Chili
- 2-3 tbsp Cashew Nuts
- Small piece of Ginger (1 inch)
Other ingredients
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 tsp Sugar (optional)
- ¼ cup Fresh Cream/Malai(optional)
- Chopped Coriander Leaves for Garnishing
Method:
For Kofta
1. Squeeze the grated lauki tightly and remove all water from grated lauki, do not throw the squeezed water, keep aside for gravy.
2. Add besan, turmeric, red chili powder, garam masala, salt, chopped green chili and mix well. Make small-small balls from the prepared mixture.
3. Heat oil in kadai/deep pan and fry the kofta on medium flame till golden brown. Drain on absorbent paper and keep aside.
4. You can also make the kofta in appe pan or in the air fryer using few drops of oil and cook them all side till a golden brown on medium flame.
For Gravy
1. Blend the all ingredients of gravy (onion, tomato, green chili, cashew nuts, ginger and garlic in blender and make a smooth paste and keep aside.
Process
1. Heat the 2 tbsp oil in a deep pan. Add cumin seeds, bay leaves, big cardamom, hing, prepared gravy and mix well.
2. Add red chili powder, turmeric, garam masala, coriander powder and salt.
3. Mix it well and stir it till oil become separated or 4-5 minutes on medium flame.
4. Add squeezed lauki water, add more water if required, bring it to the boil, stir it and cook it for 7-8 minutes.
5. Gravy is completely ready. Add lauki kofta, sugar, kasoori methi and mix well, then garnish with coriander leaves,fresh cream and serve with hot roti, paratha or steamed rice.
Tips:
- Wash, clean and peel lauki before grating. Use muslin cloth for easy squeezing out the liquid from lauki.
- Do not throw the squeezed water from lauki, use it in making the gravy.
- You can add 1-2 tbsp extra besan/chickpeas flour if required.
- Kofta in the gravy, just before serving.
Lauki Kofta Curry
Ingredients
Method
- For Kofta
- Squeeze the grated lauki tightly and remove all water from grated lauki, do not throw the squeezed water, keep aside for gravy.
- In mixing bowl add squeezed lauki, add besan, turmeric, red chili powder, garam masala, salt, chopped green chili and mix well. Make small-small balls from the prepared mixture.
- Heat oil in kadai/deep pan and fry the kofta on medium flame till golden brown. Drain on absorbent paper and keep aside.
- You can also make the kofta in appe pan or in the air fryer using few drops of oil and cook them all side till a golden brown on medium flame.
- For Gravy
- Blend the all ingredients of gravy (onion, tomato, green chili, cashew nuts, ginger and garlic in blender and make a smooth paste and keep aside.
- Heat the 2 tbsp oil in a deep pan. Add cumin seeds, bay leaves, big cardamom, hing, prepared gravy and mix well.
- Add red chili powder, turmeric, garam masala, coriander powder and salt.
- Mix it well and stir it till oil become separated or 4-5 minutes on medium flame.
- Add squeezed lauki water, add more water if required, bring it to the boil, stir it and cook it for 7-8 minutes.
- Gravy is completely ready. Add lauki kofta, sugar, kasoori methi and mix well, then garnish with coriander leaves,fresh cream and serve with hot roti, paratha or steamed rice.
Notes
- Wash, clean and peel lauki before grating. Use muslin cloth for easy squeezing out the liquid from lauki.
- Do not throw the squeezed water from lauki, use it in making the gravy.
- You can add 1-2 tbsp extra besan/chickpeas flour if required.
- Kofta in the gravy, just before serving.
Looks delicious (and beautiful photography)!
Thanks 🙂
This looks fantastic! I am hosting a dinner party Saturday that includes 3 vegans/vegetarians. I think this will be on the menu. Would you know if opo squash and bottle gourd are the same? I have featured opo squash in a Thai curry preparation.
Yes Tamara, you can use Opo Squash, its similar like bottle gourd!
Aftr squeezing whn i add salt it leaves d water.what sud i do in that case
squeeze it tightly, add salt along with all masala
{from Food Blog Stars Group} Ive been coming to your blog for all the pin and yum posts and have been falling in love with your photography and some recipes, so i thought I will say hi 🙂
thank you Manju! 🙂
Tried many kofta recipes, bt never wid lauki. This seems tasty . I’ll try definitely. Was searching lauki recipes from long time. Got new recipes also from this blog. ???
thanks Nandini!
Lauki kofta looks too good binjal.Def a must try dish ..yumm
thanks Sathya!!
I like the idea of using appe pan. And i must say this looks gorgeous. superb presentation
thanks Kushi!!
Looks super yum.. Perfect with rice and roti
thanks Vidya @traditionallymodernfood 🙂