Tender, melt-in-your-mouth bottle gourd dumplings simmered in a rich and creamy tomato-onion gravy. A classic North Indian vegetarian dish that turns a simple vegetable into a restaurant-worthy meal.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
395cal
9gprotein
32gcarbs
Ingredients
500 g Lauki (Peeled and grated)
0.75 cup Besan
1.5 tbsp Ginger Garlic Paste
1 pc Green Chili (Finely chopped)
0.75 tsp Turmeric Powder
0.5 tsp Red Chili Powder (For heat, adjust to taste)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Lauki Kofta Curry, Phulka and Kachumber Salad
Melt-in-mouth lauki kofta curry with soft phulkas and a fiber-rich salad. Deliciously light and wholesome.
This punjabi dish is perfect for lunch. With 704.98 calories and 18.59g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
Vegetable Oil
(For deep frying)
2 tbsp Ghee
1 tsp Cumin Seeds
1 pc Bay Leaf
2 pc Onion (Medium, finely pureed)
3 pc Tomato (Medium, pureed)
15 pc Cashews (Soaked in warm water for 15 minutes and ground to a smooth paste)
1 tsp Kashmiri Red Chili Powder (For color)
1.5 tsp Coriander Powder
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (Optional, for richness)
2 cup Water (Plus reserved lauki water)
Instructions
1
Prepare the Lauki for Koftas
Peel and grate the lauki. Place it in a bowl and sprinkle with 1/4 tsp of salt. Let it rest for 10 minutes to release water.
Squeeze the grated lauki firmly with your hands or using a muslin cloth to remove as much water as possible. Reserve this nutritious water for the gravy.
2
Make and Fry the Koftas
In a mixing bowl, combine the squeezed lauki, besan, 1/2 tbsp ginger-garlic paste, green chili, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 2 tbsp chopped coriander leaves.
Just before frying, add 3/4 tsp salt and mix well to form a thick, dough-like mixture. Do not add any extra water.
Heat vegetable oil in a kadai or deep pan over medium heat. Grease your palms, take small portions of the mixture, and roll them into smooth, 1-inch balls.
Carefully slide the koftas into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are evenly golden brown and crisp.
Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
3
Start the Gravy
Heat ghee in a separate pan or kadai over medium heat. Add the cumin seeds and bay leaf. Let the seeds splutter for about 30 seconds.
Add the onion puree and sauté for 8-10 minutes, stirring frequently, until it turns light golden brown and the raw smell disappears.
4
Cook the Masala
Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until fragrant.
Add the tomato puree, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Mix well.
Cook this masala mixture for 7-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
5
Finish the Gravy
Stir in the cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
Pour in about 2 cups of water along with the reserved lauki water. Add 1 tsp salt (or to taste) and bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld and the gravy to thicken slightly.
Stir in the crushed kasuri methi, the remaining 3/4 tsp garam masala, and the optional fresh cream. Mix well and cook for one more minute.
6
Combine and Serve
Turn off the heat. Just before serving, gently place the fried koftas into the hot gravy. Let them soak for 2-3 minutes to absorb the flavors without breaking.
Garnish with the remaining 1 tbsp of fresh coriander leaves.
Serve immediately with hot roti, naan, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.