Lauki Kofta is an Indian kofta curry made of deep fried lauki (bottle gourd) dumplings immersed in a spicy onion tomato gravy.
What are koftas?
Koftas are dumplings made of a spiced mixture of potatoes, paneer or vegetables, which are deep fried until crispy. Kofta has its origin in Persia and many of its varieties are dominant in middle east & the Indian subcontinent.
There are many vegetarian versions of koftas that are widely popular, like malai kofta, vegetable kofta, shahi aloo kofta, nargisi kofta etc. You will often find richer varieties like malai kofta being served in restaurants and parties.
How is lauki kofta prepared?
Lauki kofta is prepared from a mixture of grated lauki which is mixed with spices and besan (gram flour). The balls made from this mixture are then deep fried and then soaked into a spicy gravy.
Lauki kofta is more suited for home as it is more nutritious and low in calories. Lauki kofta is the lightest of all kofta dishes.
Serving suggestions
Lauki koftas can be served with a variety of Indian breads like chapati, naan or parathas and even with rice. You can serve them with any raita on the side for a complete meal.
Lauki as vegetable is liked by some people for its simplistic and mild flavour. On the other hand, many people (especially kids) find it tasteless and boring. But even those who do not like eating lauki will surely love lauki kofta.
To make Lauki Kofta at home follow the detailed step by step recipe with photos posted below.
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Lauki Kofta Curry Recipe
Recipe Info
Nutrition
Ingredients For Lauki Kofta Curry Recipe
For the Koftas
- 1 Medium Sized Lauki (Bottle Gourd)
- 1/2 Cup Besan (Gram Flour)
- 1 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Garam Masala
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Teaspoon Salt
For the Gravy
- 2 Medium Sized Onions
- 2 Tomatoes
- 2 Green Chillies
- 6-7 Garlic Cloves
- 1 Inch Piece of Ginger
- 1/2 Cup Malai or Cream
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/4 Teaspoon Garam Masala
- 1/4 Teaspoon Heeng (Asafoetida)
- 1/2 Teaspoon Salt
- 2 Tablespoon Coriander Leaves (Cilantro or Dhaniya)
- 1-2 Tablespoon Cooking Oil
Step By Step Instructions for Lauki Kofta Curry Recipe
Preparing the koftas
- Wash and peel and grate the lauki and add it to a mixing bowl.1 Medium Sized Lauki (Bottle Gourd)
- Add besan, red chilli powder, garam masala, saunf (fennel seeds) and salt. Take care to add the salt just before you start frying, otherwise the mixture will leave water. Mix all the ingredients well.1/2 Cup Besan (Gram Flour), 1 Teaspoon Red Chilli Powder, 1/4 Teaspoon Garam Masala, 1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Salt
- Shape the mixture into small dumplings and add them to hot oil. Fry them on medium heat for 1 minute, then turn the heat to low and cook the dumplings till they are golden brown on both sides.
- Remove the koftas from the oil and place them on ab absorbent paper to drain the excess oil.
Preparing the gravy
- Heat oil in a pan and fry the cumin seeds and heeng. Make a paste of garlic, ginger, green chillies and onions. Fry it in the oil till it turns golden brown or translucent.2 Green Chillies, 6-7 Garlic Cloves, 1 Inch Piece of Ginger, 1 Teaspoon Cumin Seeds (Jeera), 1/4 Teaspoon Heeng (Asafoetida), 1-2 Tablespoon Cooking Oil, 2 Medium Sized Onions
- When cooked, add red chilli powder, garam masala, haldi (turmeric powder) and salt. Mix well.1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/4 Teaspoon Garam Masala, 1/2 Teaspoon Salt
- Wash tomatoes and make a smooth puree using a blender or food processor. Add this puree to the pan.2 Tomatoes
- Sauté till the tomatoes are cooked and the gravy starts to leave oil on the sides.
- Add malai or cream to the gravy. You can also use milk if these are not available to you.1/2 Cup Malai or Cream
- Add water to adjust the consistency if needed. Simmer on low heat for 3-4 minutes till cooked.
- Add the koftas to the gravy and garnish with coriander leaves. Serve hot with roti or rice.2 Tablespoon Coriander Leaves (Cilantro or Dhaniya)
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