Lauki Kofta Curry
Soft bottle gourd koftas tucked into a lightly spiced onion-tomato gravy make this homestyle curry comforting and full of flavor. It is rich enough for a special meal, yet simple enough for a family lunch with roti or rice.
For 4 servings
- prep · ~7 min
Prepare the lauki for the koftas.
1.Peel and grate the lauki into a bowl.2.Squeeze out the excess water well and reserve the liquid for the gravy.3.Keep the squeezed lauki ready for mixing.TIPSqueeze thoroughly so the kofta mixture holds its shape and does not break while frying. - mix · ~3 min
Mix the kofta batter.
1.Add chickpea flour, half the chopped green chili, half the grated ginger, 1 tbsp coriander leaves, half the red chili powder, half the turmeric powder, and a pinch of salt to the lauki.2.Mix well into a thick batter-like mixture.3.If the mixture feels too wet, sprinkle in 1 more tbsp chickpea flour from the measured amount if needed. - fry · ~12 min
Fry the koftas.
1.Heat the oil for frying in a kadai over medium heat.2.Drop small portions of the lauki mixture into the hot oil without crowding the pan.3.Fry until golden brown and cooked through, turning as needed.4.Lift out the koftas and keep them on a plate.TIPKeep the heat medium so the koftas cook inside before the outside turns too dark. - saute · ~8 min
Cook the gravy base.
1.Heat 1 tbsp oil in a pan.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until light golden.4.Add garlic, the remaining ginger, and the remaining green chili; cook until fragrant. - saute · ~7 min
Add the tomatoes and spices.
1.Add tomato puree and cook until it thickens.2.Stir in coriander powder, cumin powder, the remaining red chili powder, the remaining turmeric powder, and the remaining salt.3.Cook until the masala looks glossy and the raw tomato smell fades.TIPCook the tomato masala well for a deeper, rounder gravy with no raw taste. - mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt slowly, stirring continuously so it blends smoothly into the masala without splitting.
- simmer · ~8 min
Simmer the curry.
Add the reserved lauki liquid and the remaining water. Bring to a gentle simmer and cook for 6 to 8 minutes until the gravy is smooth and lightly thickened. Stir in garam masala.
- assemble · ~2 min
Add the koftas just before serving.
Place the fried koftas in the hot gravy and let them sit for 1 to 2 minutes so they soften slightly but still hold their shape.
TIPAdd the koftas at the end; if they sit too long in the gravy, they can turn too soft. - garnish
Garnish with the remaining coriander leaves.
- serve
Serve hot with roti or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the grated lauki very well; excess moisture is the main reason koftas break in the oil.
- 2Test-fry one small kofta first. If it spreads or cracks, mix in a little more chickpea flour before frying the rest.
- 3Keep the frying oil at medium heat so the koftas cook through without turning dark outside too quickly.
- 4Whisk the yogurt until smooth and add it on low heat, stirring constantly to keep the gravy from splitting.
- 5Use the reserved lauki liquid in the curry for better body and a fuller bottle gourd flavor in the gravy.
- 6For serving later, store koftas and gravy separately and combine only just before eating so the koftas stay intact.
Adapt it for your goals.
Low-oil
Shape smaller koftas and cook them in an appe pan or bake until set, then add to the gravy for a lighter version.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase ginger and cumin, and cook the tomato-yogurt gravy a bit longer for a satvik-style curry.
veganVegan
Replace yogurt with a few tablespoons of cashew paste or unsweetened plant yogurt to keep the gravy creamy without dairy.
richer gravyRicher-gravy
Add a spoon of cream or cashew paste at the end for a more festive restaurant-style lauki kofta curry.
Why this is on our healthy list.
Hydrating Vegetable Base
Bottle gourd is a light, water-rich vegetable, so this curry feels comforting without being overly heavy.
Plant-Based Fiber
Lauki, onions, tomatoes, and chickpea flour together add fiber that makes the dish more satisfying.
Protein Support from Besan and Yogurt
Chickpea flour and yogurt add some protein while also helping with structure and creaminess in the dish.
Frequently asked questions
The mixture is usually too wet. Squeeze the lauki thoroughly and add a little more chickpea flour until the batter holds when pinched.
