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Lauki Kofta Curry
Binjal Pandya

Lauki Kofta Curry

Lauki Kofta Curry is one of the most popular Indian curry as a side dish. Actually Lauki Kofta Curry is originally came from Nizam and Arabic country like Iran, Iraq. 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 its very tasty and delicious vegetarian dish. It can be served with naan, roti or steamed rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 -3
Course: Curry, Sabji &amp
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • For Kofta
  • 2 cup Grated Lauki/Bottle Gourd
  • ¼ cup Besan/Chickpeas Flour
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 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
  • 2-3 Cloves Garlic
  • Other ingredients
  • 2-3 tbsp Oil
  • 1 tsp Cumin seeds
  • 1-2 Bay Leaves
  • 1-2 Big Cardamom
  • Pinch of Hing
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • Salt
  • 1 tsp Sugar optional
  • 1 tsp Crushed Kasoori Methi
  • 1/4 cup Fresh Cream/Malai optional or Garnishing
  • Chopped Coriander Leaves for Garnishing

Method
 

  1. For Kofta
  2. Squeeze the grated lauki tightly and remove all water from grated lauki, do not throw the squeezed water, keep aside for gravy.
  3. 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.
  4. Heat oil in kadai/deep pan and fry the kofta on medium flame till golden brown. Drain on absorbent paper and keep aside.
  5. 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.
  6. For Gravy
  7. 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.
  8. Heat the 2 tbsp oil in a deep pan. Add cumin seeds, bay leaves, big cardamom, hing, prepared gravy and mix well.
  9. Add red chili powder, turmeric, garam masala, coriander powder and salt.
  10. Mix it well and stir it till oil become separated or 4-5 minutes on medium flame.
  11. Add squeezed lauki water, add more water if required, bring it to the boil, stir it and cook it for 7-8 minutes.
  12. 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.