Lauki Kofta Curry Recipe

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.

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)

Recipe Info