Lauki Kofta Curry
Tender, melt-in-your-mouth bottle gourd dumplings simmered in a rich and creamy tomato-onion gravy. A classic North Indian vegetarian dish that turns a simple vegetable into a restaurant-worthy meal.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Lauki for Koftas
- b.Peel and grate the lauki. Place it in a bowl and sprinkle with 1/4 tsp of salt. Let it rest for 10 minutes to release water.
- c.Squeeze the grated lauki firmly with your hands or using a muslin cloth to remove as much water as possible. Reserve this nutritious water for the gravy.
- 2
Step 2
- a.Make and Fry the Koftas
- b.In a mixing bowl, combine the squeezed lauki, besan, 1/2 tbsp ginger-garlic paste, green chili, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 2 tbsp chopped coriander leaves.
- c.Just before frying, add 3/4 tsp salt and mix well to form a thick, dough-like mixture. Do not add any extra water.
- d.Heat vegetable oil in a kadai or deep pan over medium heat. Grease your palms, take small portions of the mixture, and roll them into smooth, 1-inch balls.
- e.Carefully slide the koftas into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are evenly golden brown and crisp.
- f.Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
- 3
Step 3
- a.Start the Gravy
- b.Heat ghee in a separate pan or kadai over medium heat. Add the cumin seeds and bay leaf. Let the seeds splutter for about 30 seconds.
- c.Add the onion puree and sauté for 8-10 minutes, stirring frequently, until it turns light golden brown and the raw smell disappears.
- 4
Step 4
- a.Cook the Masala
- b.Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until fragrant.
- c.Add the tomato puree, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Mix well.
- d.Cook this masala mixture for 7-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
- 5
Step 5
- a.Finish the Gravy
- b.Stir in the cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
- c.Pour in about 2 cups of water along with the reserved lauki water. Add 1 tsp salt (or to taste) and bring the gravy to a boil.
- d.Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld and the gravy to thicken slightly.
- e.Stir in the crushed kasuri methi, the remaining 3/4 tsp garam masala, and the optional fresh cream. Mix well and cook for one more minute.
- 6
Step 6
- a.Combine and Serve
- b.Turn off the heat. Just before serving, gently place the fried koftas into the hot gravy. Let them soak for 2-3 minutes to absorb the flavors without breaking.
- c.Garnish with the remaining 1 tbsp of fresh coriander leaves.
- d.Serve immediately with hot roti, naan, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing all water from the lauki is the most critical step for crispy, non-soggy koftas that don't break while frying.
- 2Add salt to the kofta mixture only when you are ready to fry, as salt draws out more moisture.
- 3Fry the koftas on a consistent medium heat. If the heat is too high, they will brown quickly but remain raw inside. If it's too low, they will absorb too much oil.
- 4For a smoother gravy, you can strain the onion-tomato puree after cooking.
- 5Do not over-boil the koftas in the gravy, as they are delicate and can disintegrate. Add them just before you plan to serve.
- 6The reserved lauki water is full of nutrients and adds a subtle, sweet flavor to the gravy. Don't discard it!
Adapt it for your goals.
Healthier Koftas
Instead of deep-frying, shape the koftas and bake them at 200°C (400°F) for 20-25 minutes or cook them in an air fryer until golden and crisp.
Stuffed KoftasStuffed Koftas
Create a small cavity in each kofta ball and fill it with a mixture of chopped cashews, raisins, and a pinch of garam masala before frying.
Vegan VersionVegan Version
Use oil instead of ghee for the gravy and either omit the fresh cream or substitute it with a plant-based cream like cashew or coconut cream.
No Onion No GarlicNo Onion No Garlic
For a Sattvic version, skip the onion and ginger-garlic paste. Enhance the flavor with a pinch of asafoetida (hing) in the hot ghee and increase the amount of tomato puree and cashew paste.
Why this is on our healthy list.
Aids Digestion
Bottle gourd (lauki) is rich in both soluble and insoluble dietary fiber, which helps in maintaining a healthy digestive tract, preventing constipation, and promoting gut health.
Hydrating Properties
With a water content of over 90%, lauki is an excellent vegetable for keeping the body hydrated and cool, especially during warmer months.
Rich in Antioxidants
The gravy, made from tomatoes, onions, ginger, garlic, and various spices, is packed with antioxidants like lycopene and allicin, which help combat oxidative stress in the body.
Good Source of Plant-Based Protein
The use of besan (gram flour) in the koftas provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Frequently asked questions
One serving of Lauki Kofta Curry contains approximately 350-450 calories, depending on the amount of oil absorbed during frying and the use of fresh cream. Using healthier cooking methods like baking can reduce the calorie count.