Lauki Kofta Curry with Egg
Soft, spongy lauki koftas made with grated bottle gourd, gram flour, and boiled eggs, simmered in a creamy tomato-onion gravy. A protein-packed vegetarian curry from North India that pairs perfectly with steamed rice or warm rotis.
For 4 servings
- prep
Prepare the lauki kofta mixture.
1.Peel and grate 500g bottle gourd into a large mixing bowl.2.Squeeze the grated lauki firmly with your hands to remove excess water. Save the water.3.Add 0.5 cup chickpea flour, 1 pinch salt, and 1 pinch turmeric powder to the squeezed lauki.4.Mix everything into a soft, thick dough. If it's too wet, add a little more chickpea flour. - prep
Shape the koftas around boiled eggs.
1.Peel 4 hard-boiled eggs and keep them whole.2.Divide the lauki dough into 4 equal portions.3.Flatten one portion in your palm and place a whole boiled egg in the center.4.Gently wrap the dough around the egg, sealing completely into a smooth, round kofta.5.Repeat with the remaining three eggs.TIPWet your palms slightly to prevent the mixture from sticking while shaping. - fry · ~5 min
Deep fry the lauki koftas.
1.Heat 2 cups oil in a deep kadai over medium heat until shimmering.2.Carefully slide in 2 koftas at a time. Do not overcrowd.3.Fry for 4-5 minutes, turning gently, until golden brown and crisp on all sides.4.Remove with a slotted spoon and drain on paper towels.TIPKeep the heat at medium — high heat will brown the outside before the besan cooks through. - temper · ~2 min
Make the tempering for the gravy.
1.Heat 2 tsp oil in a heavy-bottomed pan over medium heat.2.Add 1 tsp cumin seeds and let them splutter for 30 seconds.3.Add 1 inch grated ginger, 4 minced garlic cloves, and 2 chopped green chilies. Sauté for 1 minute. - saute · ~13 min
Build the onion-tomato base.
1.Add 2 finely chopped onions and cook until deep golden brown, about 7-8 minutes.2.Stir in 1 pinch turmeric, 1 pinch red chili powder, and 1 tsp coriander powder. Cook for 30 seconds.3.Pour in the pureed tomatoes and cook until the oil separates from the masala, about 5 minutes.TIPPatience with the onions is key — a deep golden color builds the gravy's rich flavor. - saute · ~3 min
Finish the gravy with yogurt.
1.Lower the heat to the minimum.2.Add 0.25 cup whisked yogurt and stir continuously for 1 minute to prevent curdling.3.Pour in 1.5 cups water and 0.25 tsp salt. Bring to a gentle simmer. - simmer · ~10 min
Simmer the koftas in the gravy.
1.Gently place the fried koftas into the simmering gravy.2.Cover and let them cook on low heat for 8-10 minutes, turning once halfway.3.The koftas will absorb some gravy and soften slightly.TIPAdd the koftas just before serving — they soften over time and can break if left sitting in hot gravy too long. - garnish
Finish with garam masala and cilantro.
1.Sprinkle 1 pinch garam masala over the curry and give it a gentle stir.2.Turn off the heat. Garnish with 2 tbsp chopped coriander leaves. - serve
Serve the lauki kofta curry hot.
Ladle one kofta per serving along with plenty of gravy. Serve immediately with steamed basmati rice or warm rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the grated bottle gourd very well to remove excess water; this prevents the kofta dough from becoming too sticky.
- 2Wet your palms lightly while shaping the koftas around the eggs to stop the dough from sticking.
- 3Fry the koftas at medium heat so the besan cooks through without burning the exterior.
- 4Add the koftas to the gravy just before serving—they soften quickly and can fall apart if left to sit.
- 5Stir the whisked yogurt continuously when adding it to the hot gravy to stop it from curdling.
- 6Use the reserved bottle gourd water to thin the gravy if it becomes too thick—it adds subtle flavor.
Adapt it for your goals.
Low-oil
Pan-fry or air-fry the lauki koftas instead of deep-frying for a lighter version. The koftas will be less crisp but still tender, and the gravy remains unchanged.
egglessEggless
Skip the whole boiled eggs inside each kofta and make plain lauki-besan koftas for a vegetarian, egg-free version. You may need to adjust the dough moisture slightly.
veganVegan
Replace the boiled eggs with cubed firm tofu and use a vegan yogurt (like coconut or soy yogurt) in the gravy to make the dish fully plant-based.
nuttyNutty
Add a spoonful of crushed cashew or almond paste to the gravy along with the yogurt for a richer, creamier texture that pairs beautifully with the mild lauki.
Why this is on our healthy list.
High Protein Content
Each kofta is wrapped around a whole boiled egg, providing a substantial amount of high-quality protein that supports muscle repair and satiety.
Rich in Dietary Fiber
Bottle gourd is naturally high in water and fiber, aiding digestion and promoting a feeling of fullness without extra calories.
Good Source of B Vitamins
Eggs contribute B vitamins like B12 and riboflavin, which are essential for energy metabolism and nervous system function.
Low in Unhealthy Fats (base recipe)
When using the recommended deep-frying method, the koftas absorb only moderate oil; the gravy uses minimal fat, keeping the overall dish relatively light for a North Indian curry.
Frequently asked questions
Yes, you can use grated zucchini or mooli (white radish) instead of lauki. Squeeze out excess water as you would with bottle gourd for a similar texture.
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