Lauki Kofta
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.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing out all the water from the lauki is the most important step to ensure your koftas don't break while frying.
- 2Fry the koftas on a steady medium flame. Frying on high heat will brown them quickly from the outside while leaving the inside raw.
- 3Always add the koftas to the gravy just before serving. If they sit in the gravy for too long, they will become soggy and may fall apart.
- 4For a richer, more restaurant-style gravy, you can add 2 tablespoons of fresh cream or malai at the end.
- 5The reserved lauki water is full of nutrients and adds a subtle sweetness to the gravy.
- 6For a healthier alternative, you can cook the koftas in an appe (paniyaram) pan with minimal oil, or bake/air-fry them at 180°C (350°F) until golden.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, cook the koftas in an appe pan, or bake them at 180°C (350°F) for 20-25 minutes, turning halfway through.
Stuffed KoftasStuffed Koftas
Create a small cavity in each kofta ball and fill it with a mixture of finely chopped cashews, raisins, and a pinch of garam masala before frying.
Vegan VersionVegan Version
The recipe is naturally vegan if you use oil instead of ghee. Simply omit the optional fresh cream or substitute it with a plant-based cream like cashew or coconut cream.
Richer GravyRicher Gravy
For an even creamier texture, add 1 tablespoon of melon seed (magaz) paste along with the cashew paste.
Why this is on our healthy list.
Promotes Digestive Health
Bottle gourd is rich in both soluble and insoluble dietary fiber, which helps in maintaining a healthy digestive tract, preventing constipation, and promoting regular bowel movements. Besan also contributes to the fiber content.
Hydrating Properties
Lauki consists of about 92% water, making it an excellent vegetable for keeping the body hydrated and cool, especially during warmer months.
Good Source of Plant-Based Protein
Besan (gram flour) is a key ingredient in the koftas and is a good source of plant-based protein, which is essential for muscle repair and overall body function.
Frequently asked questions
A single serving of Lauki Kofta (about 1 cup) contains approximately 380-450 calories. The exact count can vary based on the amount of oil absorbed during frying and whether you add fresh cream.
