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 soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Melt-in-mouth Lauki ke Kofte with soft Taftan – a perfectly spiced, soul-satisfying dinner option.
This awadhi dish is perfect for dinner. With 770.76 calories and 18.9g 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.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.