Lauki Kofta Curry with Egg
Soft, melt-in-your-mouth bottle gourd dumplings, enriched with egg for a tender texture, simmered in a tangy and aromatic tomato-onion gravy. A truly comforting North Indian classic.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Kofta Mixture (10 minutes)
- b.Place the grated lauki in a muslin cloth or a fine sieve and squeeze out as much water as possible. This is a crucial step to prevent koftas from breaking. Reserve the lauki water for the gravy.
- c.In a large bowl, combine the squeezed lauki, besan, beaten egg, 1 tsp ginger garlic paste, chopped green chillies, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1 tbsp coriander leaves, and 1/2 tsp salt.
- d.Mix gently with your hands to form a thick, dough-like mixture. Do not overmix. If the mixture feels too wet, add 1-2 tablespoons more besan.
- 2
Step 2
- a.Fry the Koftas (15 minutes)
- b.Heat oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of the mixture; it should sizzle and rise to the top gradually.
- c.Grease your palms lightly with oil. Divide the mixture into 12-15 equal portions and roll them into smooth, round balls without any cracks.
- d.Gently slide 4-5 koftas into the hot oil at a time. Do not overcrowd the pan.
- e.Fry for 5-6 minutes, turning them occasionally, until they are evenly golden brown and cooked through.
- f.Remove with a slotted spoon and drain on a plate lined with paper towels. Repeat for the remaining koftas.
- 3
Step 3
- a.Make the Curry Base (15 minutes)
- b.Heat ghee in a separate pan over medium heat. Add the cumin seeds and bay leaf. Let the seeds splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
- d.Add the remaining 1 tsp of ginger garlic paste and cook for another minute until the raw aroma disappears.
- e.Add the tomato puree, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, and coriander powder. Mix well.
- f.Cook this masala for 7-8 minutes, stirring, until it thickens and you see oil separating from the sides. This 'bhunao' step is key for a flavorful gravy.
- 4
Step 4
- a.Simmer and Finish the Curry (10 minutes)
- b.Reduce the heat to low. Add the well-whisked dahi and stir continuously for 1-2 minutes to prevent it from curdling.
- c.Pour in 1.5 cups of hot water (you can use the reserved lauki water here for extra nutrition) and add the remaining 1 tsp of salt. Mix well.
- d.Bring the gravy to a gentle boil, then reduce heat and let it simmer for 5-7 minutes to allow the flavors to meld.
- e.Crush the kasuri methi between your palms and add it to the gravy along with the remaining 1/2 tsp of garam masala.
- f.Just before serving, gently place the fried koftas into the simmering gravy. Cook for only 2-3 minutes, allowing them to absorb the flavors without becoming soggy.
- g.Garnish with the remaining 2 tbsp of chopped coriander leaves and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing the water from the lauki is the most critical step for firm koftas that don't disintegrate.
- 2Fry the koftas on a steady medium heat. If the heat is too high, they will brown quickly but remain raw inside.
- 3Always add yogurt on low heat and stir continuously to prevent the gravy from splitting.
- 4Add the koftas to the gravy just before serving to maintain their texture and prevent them from becoming mushy.
- 5For a richer, creamier gravy, you can add 1 tablespoon of cashew paste along with the tomato puree.
- 6For a healthier alternative, you can cook the koftas in an appe pan (paniyaram pan) or an air fryer until golden brown.
Adapt it for your goals.
Vegan
Omit the egg and use 1 small boiled, mashed potato for binding. Replace ghee with oil and dahi with 2 tablespoons of cashew cream or a plant-based yogurt.
Richer Gravy (Shahi Style)Richer Gravy (Shahi Style)
Soak 10-12 cashews in hot water for 15 minutes and grind to a fine paste. Add this paste after cooking the tomatoes for a luxurious, creamy texture.
Stuffed KoftasStuffed Koftas
Create a small stuffing with 1 tablespoon of chopped cashews, raisins, and a pinch of garam masala. Flatten each kofta ball, place a small amount of stuffing in the center, and roll it back into a smooth ball before frying.
No Onion No GarlicNo Onion No Garlic
Skip onions and garlic. Start the tempering with cumin seeds and 1/4 tsp of asafoetida (hing). Increase the amount of tomato puree and add 1 tablespoon of ginger paste.
Why this is on our healthy list.
Rich in Fiber
Lauki (bottle gourd) is an excellent source of dietary fiber, which aids digestion, prevents constipation, and promotes a healthy gut microbiome.
Hydrating Properties
With its high water content (over 90%), lauki helps in keeping the body hydrated and cool, making it an ideal vegetable for all seasons.
Good Source of Protein
The combination of besan (gram flour) and egg makes the koftas a good source of protein, which is essential for muscle repair, growth, and overall body function.
Contains Essential Minerals
This dish provides important minerals like potassium from tomatoes and lauki, which helps in regulating blood pressure, and iron from besan and spices.
Frequently asked questions
Yes, absolutely. The egg adds softness and richness, but you can replace it with 1 small boiled and mashed potato or 2 extra tablespoons of besan for binding. The texture will be slightly denser but still delicious.