Awadhi Lauki Kofta

1. 1
   prep · ~7 min

   Prep the lauki for the koftas.

   1.Peel and grate the lauki into a bowl.

   2.Squeeze out the excess water and keep that liquid aside for the gravy.

   3.Measure the squeezed lauki so the kofta mixture stays light but not wet.

   TIPSqueeze well or the kofta mixture will need too much besan and turn dense.
2. 2
   mix · ~4 min

   Mix the kofta batter.

   1.Add besan, half the ginger, green chili, red chili powder, turmeric powder, and a small pinch of the salt to the squeezed lauki.

   2.Mix well to make a thick mixture that holds its shape.

   3.If it feels loose, add 1 more tbsp besan and mix again.
3. 3
   fry · ~15 min

   Fry the koftas.

   1.Heat the oil for frying over medium heat.

   2.Drop small portions of the lauki mixture into the hot oil.

   3.Fry in batches until golden and cooked through, 4 to 5 minutes per batch.

   4.Lift out and keep on a plate.

   TIPKeep the heat medium so the koftas cook inside before the outside gets too dark.
4. 4
   saute · ~9 min

   Start the gravy base.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add cumin seeds and bay leaf and cook until fragrant, about 20 seconds.

   3.Add onion and cook until light golden, 6 to 7 minutes.

   4.Add garlic and the remaining ginger and cook for 1 minute.
5. 5
   saute · ~7 min

   Cook the tomatoes and spices.

   1.Add tomato and cook until soft and pulpy, 5 to 6 minutes.

   2.Add coriander powder, cumin powder, fennel powder, and the remaining salt.

   3.Cook for 1 minute, stirring so the spices bloom without burning.
6. 6
   simmer · ~8 min

   Finish the Awadhi gravy.

   Lower the heat and stir in the whisked yogurt. Add the reserved lauki water and additional water as needed, then simmer for 6 to 8 minutes until the gravy is smooth and lightly thickened. Finish with garam masala.

   TIPKeep the heat low when adding yogurt so the gravy stays smooth.
7. 7
   assemble · ~3 min

   Add the koftas to the gravy.

   Slide the fried koftas into the hot gravy and let them sit for 2 to 3 minutes so they soften slightly and absorb flavor.

8. 8
   garnish

   Garnish with coriander leaves.

9. 9
   serve

   Serve the kofta curry hot.

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