Tender, melt-in-your-mouth bottle gourd dumplings simmered in a rich and creamy tomato-onion gravy. This North Indian classic is a fantastic way to enjoy lauki, turning a simple vegetable into a restaurant-worthy dish.
Prep25 min
Cook40 min
Soak10 min
Servings4
Serving size: 1 cup
351cal
10gprotein
35gcarbs
Ingredients
500 g Lauki (About 1 medium bottle gourd)
1 cup Besan (Gram flour)
4 tsp Ginger Garlic Paste (Divided use)
2 pcs Green Chilli (Finely chopped)
0.5 tsp Ajwain (Carom seeds)
0.75 tsp Turmeric Powder (Divided: 1/4 tsp for koftas, 1/2 tsp for gravy)
1.5 tsp Kashmiri Red Chilli Powder (Divided: 1/2 tsp for koftas, 1 tsp for gravy)
1.25 tsp Garam Masala (Divided: 1/2 tsp for koftas, 3/4 tsp for gravy)
A fragrant one-pot rice dish featuring long-grain basmati rice, sweet green peas, and a symphony of whole spices. This classic North Indian comfort food is simple to prepare, making it a perfect choice for a wholesome weekday lunch or a delightful dinner. Each grain of rice is separate, fluffy, and infused with aromatic flavors.
Melt-in-mouth Lauki Kofta with aromatic Matar Pulao – a soul-satisfying and gut-friendly dinner!
This awadhi dish is perfect for dinner. With 723.65 calories and 17.630000000000003g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
Salt
(Or to taste, divided)
3 tbsp Coriander Leaves (Chopped, divided)
2 cup Oil (For deep frying)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
2 pcs Onion (Medium-sized, pureed)
3 pcs Tomato (Medium-sized, ripe, pureed)
12 pcs Cashews (Soaked in warm water for 15 mins, then ground to a smooth paste)
1.5 tsp Coriander Powder
1.5 cup Water (Including reserved lauki water)
1 tsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Fresh Cream (Optional, for a richer gravy)
Instructions
1
Prepare the Kofta Mixture
Peel, wash, and finely grate the lauki (bottle gourd).
Squeeze the grated lauki very tightly between your palms to remove all excess water. This is a crucial step. Reserve the squeezed-out water for the gravy.
In a mixing bowl, combine the squeezed lauki, besan, 1 tsp ginger-garlic paste, chopped green chillies, and ajwain.
Add the spices for the koftas: 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, 1/2 tsp garam masala, and 1/2 tsp salt.
Add 2 tbsp of chopped coriander leaves and mix everything well to form a thick, dough-like mixture. Do not add any extra water.
2
Fry the Koftas
Heat 2 cups of oil in a kadai or deep pan over a medium flame.
Once the oil is moderately hot, moisten your hands and shape the mixture into small, smooth, round balls (about 1-inch in diameter).
Carefully slide the koftas into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
Fry for 6-7 minutes, turning them gently, until they are evenly golden brown and crisp on all sides.
Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.
3
Start the Gravy Base
In a separate large pan or kadai, heat 2 tbsp of oil over medium heat.
Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until the seeds splutter and become fragrant.
Add the onion puree and cook for 8-10 minutes, stirring frequently, until it turns golden brown and the raw smell disappears.
Add the remaining 3 tsp of ginger-garlic paste and sauté for another minute until fragrant.
4
Cook the Masala
Stir in the tomato puree. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices for the gravy: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1.5 tsp coriander powder, and 1 tsp salt. Mix well and cook for 2 minutes.
Add the prepared cashew paste. Stir continuously and cook for another 2-3 minutes until well combined.
5
Finish the Gravy and Serve
Pour in the reserved lauki water along with about 1 to 1.5 cups of fresh water, depending on your desired consistency. Whisk well to ensure there are no lumps.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes for the flavors to meld together.
Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 3/4 tsp of garam masala and the optional fresh cream. Stir well and cook for one more minute.
Just before serving, turn the heat to low and gently add the fried koftas to the hot gravy. Let them simmer for only 1-2 minutes to absorb the flavors without becoming soggy.
Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve immediately with hot roti, naan, or jeera rice.
Servings4
Serving size: 1 cup
373cal
8gprotein
68gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (aged long-grain is best)
1 cup Green Peas (fresh or frozen)
2 tbsp Ghee
1 medium Onion (thinly sliced)
1 tsp Cumin Seeds
1 large Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamoms (lightly crushed)
4 whole Cloves
5 whole Black Peppercorns
1 tsp Ginger Garlic Paste
1 whole Green Chili (slit lengthwise, optional)
3 cup Water (or vegetable broth)
1.5 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice (30 minutes passive time)
Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Temper Spices & Sauté Aromatics (5 minutes)
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Pulao (15-18 minutes)
Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
5
Rest, Fluff, and Serve (10 minutes passive time)
Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.