Lauki Kofta Curry is made with fried or air-fried kofta (dumpling balls) of lauki and besan dipped to a tangy onion-tomato based gravy. The whole curry is mildly spiced and has a good flavor and slight tang due to tomatoes. Basically word Kofta denoted ground meat in Persian. It was initially known for making it with animal meat, but while coming to India it has got so many versions and tastes. Now, this dish is made in India with vegetables, paneer, etc.
Bottle gourd (or lauki) may not be everyone’s favorite vegetable, but Lauki kofta can sure change that perception. The koftas can be prepared in 2 different ways. Deep-fried (or pan-fried) and Air Fried. I have shared steps to make it both ways. I have cooked the koftas in air-fryer because its healthier to air- fry than deep-frying them. But they can be prepared in either way and tastes wonderful.
Try this recipe for an absolutely delicious Lauki kofta.
Do try other recipes :
Preparation Time: 20mins ∏ Cooking Time: 30mins ∏ Servings: 2-3 person
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Lauki Kofta Curry:
Make the kofta
Step1: Wash, peel, and grate Lauki (bottle gourd). Sprinkle some salt and let it sit for at least 10mins.
Step2: Take the grated lauki in a muslin cloth and squeeze the excess water. Alternatively, you may squeeze it between your fist or strainer.
Step3: Try to remove as much water as possible to avoid breaking the koftas. Do not throw the water, it can be used later on while making gravy.
Step4: In a bowl add finely chopped onion, squeezed lauki, ginger, chilly, coriander along with a pinch of asafoetida (hing), 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/4 teaspoon red chili powder, 1/4 teaspoon garam masala powder, 1/4 teaspoon cumin powder (optional) and 1/4 teaspoon Ajwain (carom seeds).
Step5: Now add besan (gram flour) and mix everything very well. No need to add water as the lauki itself releases water. Sprinkle small amount of salt as we have already added salt initially after grating lauki.
Step6: Take some part of the dough and roll between your palms to make it round.
Step7: Set a pan or kadhai filled with oil on medium-high heat. Fry the koftas until they are golden brown all over, 3 to 4 minutes. Make sure oil is hot, else koftas can stick to the pan and also disintegrate in the oil. If you do not want to deep fry the koftas and scroll below for air fried koftas.
Step8: Remove the koftas with a slotted spoon and let them drain on an absorbent paper and keep aside for later use.
Make the Gravy
Step9: Heat a pan on low-medium flame, add oil (or ghee). Add bay leaf, a pinch of asafoetida and jeera and cook until the spices are fragrant about 20 seconds.
Step10: Now add finely chopped onion, stir often and saute till the onions turn light golden for about 3-4 minutes on medium flame.
Step11: Once the onion turns soft add ginger-garlic (crushed or paste) and saute for 2 min till the raw smell of garlic goes away.
Step12: Reduce the flame to low and add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1-1/2 teaspoon coriander powder. Mix the spice powders with the rest of the ginger-garlic-onion masala.
Step13: Add the tomato puree and saute for 6-7 mins on low-medium flame until the oil separates from the masala.
Step14: Add slit chilly and saute, Keep stirring in between ensuring it doesn’t stick to the pan. Usually, this process takes about 7 minutes.
Step15: Add 1/2 cup of lauki juice and 1/2 cup of water and let the curry simmer for 7-8 minutes. Adjust salt as per your taste keeping in mind that we are using salted water which we collected from grated lauki.
Step16: Once the gravy has thickened a bit sprinkle some amchoor powder and garam masala, then add fried koftas and let it cook for another 2-3 minutes.
Step17: The Lauki Kofta curry is now done. Switch the heat off. Garnish with fresh coriander leaves.
Air Fried Kofta
Step1: Take some part of the dough and roll between your palms to make it round then gently place them in the basket. Using oil brush apply some oil on around the koftas. Cook them at 375Deg F for 12mins. Keep shaking the basket at every 5mins.
Step2: This is how it looked after 10 minutes. Cook for additional 3-4 minutes until they turned brown and crispy.
Step3: Once they’re brown and crispy, transfer to a plate and let cool slightly, then follow the steps to make the gravy and enjoy guilt-free eating.
Serve Lauki Kofta Curry hot with rotis, naan or jeera rice.
- Try to squeeze as much water possible from lauki (or bottle gourd).
- Consistency of the curry is a matter of preference. Some like it thinner. I prefer mine to be slightly on the thicker side. Adjust the amount of water as per requirement.
- Fry kofta in medium-high heat and carefully fry them from all sides.
- Do not overcook them otherwise the kofta will break.
- You may also drizzle some honey into the gravy to get the sweet taste.