Restaurant Style Lauki Kofta CurryVeg
Enjoy a restaurant-style Lauki Kofta Curry at home! This healthy, flavorful dish features tender bottle gourd dumplings simmered in a rich, spiced tomato and onion gravy. Perfectly paired with roti, paratha, or naan, it’s a wholesome meal that transforms simple vegetables into a gourmet delight. Follow this easy recipe to prepare delicious koftas and a savory, aromatic curry that is sure to impress your family and friends. A must-try comfort food for any vegetarian menu!
Ingredients
For the Kofta:
500 g Bottle Gourd (grated)
2 cups Gram Flour (besan)
1 tsp Garam masala Powder (Hot Spices)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Asafoetida Powder (Hing)
1 tsp Garlic Paste
1 tsp Ginger Paste
1 no. Green Chilli (chopped)
2 tbsp Oil
to taste Salt
as needed Coriander Leaves (chopped)
For the Gravy:
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tsp Carom Seeds (Ajwain)
1 tbsp Ginger (grated)
1 tbsp Garlic (minced)
2 nos. Green Chilli (chopped)
10 leaves Curry Leaves
1 tsp Asafoetida Powder (Hing)
1 no. Onion
5 nos. Tomatoes (puréed)
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam masala Powder (Hot Spices)
1 cup Green Peas
2 cups Water
to taste Salt
For garnishing Coriander Leaves (chopped)
Instructions
Step 1— Preparing the Kofta
1
In a large mixing bowl, combine the grated bottle gourd with garam masala, turmeric powder, red chilli powder, coriander and cumin seed powder, asafoetida, garlic paste, ginger paste, and chopped green chilli.
2
Add the gram flour (besan) to the mixture and combine everything well.
3
Heat oil in a deep vessel for frying.
4
Just before you are ready to fry, add salt and fresh coriander leaves to the kofta mixture. Mix quickly as adding salt early will draw out too much moisture from the bottle gourd.
5
Take small portions of the mixture and drop them carefully into the hot oil. Fry until the dumplings are golden brown and cooked through. Remove and set aside.
Step 2— Preparing the Gravy
1
In a separate pan, heat 2 tablespoons of oil. Add cumin seeds, fenugreek seeds, carom seeds, ginger, garlic, chopped green chillies, curry leaves, and asafoetida. Sauté until fragrant.
2
Add the grated onion and cook until they turn a nice golden brown color.
3
Pour in the boiled and pureed tomatoes. Add the coriander and cumin seed powder, kashmiri red chilli powder, turmeric powder, garam masala, salt, and the green peas. Mix well.
4
Let the gravy boil for 8-10 minutes to ensure the tomato pulp is cooked down and well-combined.
5
Pour in 2½ cups of water and continue to boil the gravy for another 4-5 minutes.
6
Gently add the prepared koftas to the gravy just before serving so they stay soft but do not disintegrate.
7
Garnish with a handful of fresh coriander leaves, cover the pan, and let it simmer for 2-3 minutes.
8
Switch off the flame and serve hot with naan, parathas, or rotis.
Nutrition Facts
4 servings per recipe
