Lauki Kofta Curry with Egg with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Kofta Mixture (10 minutes)

   • Place the grated lauki in a muslin cloth or a fine sieve and squeeze out as much water as possible. This is a crucial step to prevent koftas from breaking. Reserve the lauki water for the gravy.
   • In a large bowl, combine the squeezed lauki, besan, beaten egg, 1 tsp ginger garlic paste, chopped green chillies, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1 tbsp coriander leaves, and 1/2 tsp salt.
   • Mix gently with your hands to form a thick, dough-like mixture. Do not overmix. If the mixture feels too wet, add 1-2 tablespoons more besan.
2. 2

   Fry the Koftas (15 minutes)

   • Heat oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of the mixture; it should sizzle and rise to the top gradually.
   • Grease your palms lightly with oil. Divide the mixture into 12-15 equal portions and roll them into smooth, round balls without any cracks.
   • Gently slide 4-5 koftas into the hot oil at a time. Do not overcrowd the pan.
   • Fry for 5-6 minutes, turning them occasionally, until they are evenly golden brown and cooked through.
   • Remove with a slotted spoon and drain on a plate lined with paper towels. Repeat for the remaining koftas.
3. 3

   Make the Curry Base (15 minutes)

   • Heat ghee in a separate pan over medium heat. Add the cumin seeds and bay leaf. Let the seeds splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
   • Add the remaining 1 tsp of ginger garlic paste and cook for another minute until the raw aroma disappears.
   • Add the tomato puree, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, and coriander powder. Mix well.
   • Cook this masala for 7-8 minutes, stirring, until it thickens and you see oil separating from the sides. This 'bhunao' step is key for a flavorful gravy.
4. 4

   Simmer and Finish the Curry (10 minutes)

   • Reduce the heat to low. Add the well-whisked dahi and stir continuously for 1-2 minutes to prevent it from curdling.
   • Pour in 1.5 cups of hot water (you can use the reserved lauki water here for extra nutrition) and add the remaining 1 tsp of salt. Mix well.
   • Bring the gravy to a gentle boil, then reduce heat and let it simmer for 5-7 minutes to allow the flavors to meld.
   • Crush the kasuri methi between your palms and add it to the gravy along with the remaining 1/2 tsp of garam masala.
   • Just before serving, gently place the fried koftas into the simmering gravy. Cook for only 2-3 minutes, allowing them to absorb the flavors without becoming soggy.
   • Garnish with the remaining 2 tbsp of chopped coriander leaves and serve immediately.