We celebrated our anniversary today with Lauki Kofta Curry. This kofta curry is packed with flavors using fresh and ground spices. This Kofta curry comes together easily and brings a delightful meal to the table.
We usually serve the kofta curry with piping hot Roomali Roti, naan or steamed rice. You can stuff the koftas with any filling you like. For this recipe, I am using bottle gourd and potato as the base. Other popular varieties include koftas made with paneer, khoya (mawa), chicken, zucchini, yams, or even pumpkin.
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What is Kofta Curry?
Kofta curry highlights the richness of Indian cuisine by combining spiced meatballs or vegetable balls, called koftas, with a luscious and aromatic gravy. This dish brings together bold spices, creamy textures, and hearty ingredients, securing its place as a favorite in Indian and Mughalai cuisine. It balances textures and flavors beautifully, immersing tender koftas in a boldly spiced gravy. Each bite delivers savory, spicy, tangy, and creamy notes, making it both satisfying and indulgent. People prepare kofta curry to celebrate special occasions or to elevate their everyday meals.
What is Lauki Kofta Curry?
Lauki Kofta Curry is a comforting and flavorful North Indian dish where light, spiced bottle gourd (lauki) dumplings are simmered in a rich, aromatic curry. It's an excellent way to transform the humble lauki into a delightful main course, pairing perfectly with roti, naan, or steamed rice. This Lauki Kofta curry, in Gujarati is known as Dudhi na Kofta.
Is this Curry Gluten Free?
Yes, it is. This recipe calls for gram flour, which is gluten-free, including all other ingredients we will be using.
Tips To Make Perfect Lauki Kofta
Boil the potato in the microwave without using water. Heat it for 3 minutes on each side to ensure the potato is fully boiled and free from excess moisture. Next, shred the bottle gourd using a manual shredder instead of a food processor to retain its texture.
Once you have shredded the bottle gourd, tightly squeeze out the excess water and save it for later use in the curry. Set aside the squeezed bottle of gourd.
Now, spice your koftas generously. The aromatic spices will infuse the koftas, therefore enhancing the flavor of the curry and taking it to the next level.
For binding, use gram flour in the kofta mixture. Add it gradually, just as needed, to ensure the koftas retain the flavors of the potato and bottle gourd without being overwhelmed by the gram flour.
Finally, heat oil on a medium-high flame to fry the koftas, and then cook them on medium heat. This technique will give them a beautiful golden-orange color on the outside while ensuring they cook thoroughly on the inside.
Step -By - Step Recipe
Step 1 - Microwave one large Potato in Microwave for 3 Minutes on either side. Keep it aside to cool. Shred the bottle gourd, and remove access water by tightly pressing it. Next, peel the potato mash and add it to the bowl. Also, add the bottle gourd. Keep the access water aside for later use. Add the spices.
Step 2 - Add Besan and salt. Mix it well. The salt will help to release more water from the bottle gourd so don't use any water to bind everything together. The mixture should have a tight consistency to make Kofta balls.
Step 3—Heat the oil on a medium-high flame. Once hot, fry the koftas on medium heat until they are orangish golden on the outside. Frying on medium heat will ensure that they are cooked thoroughly on the inside. Keep them side on a Kitchen towel-lined plate.
There you have your gorgeous koftas ready!!
More Recipes from the Blog
Lauki Kofta Curry | Dudhi na Kofta | Vegan Bottle Gourd Dumplings in Tomato Curry
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Heavy Botttom Pot
Ingredients
For Lauki Kofta
- 1 Large Potato Boil it in Microwave safe bowl lined with a paper towel for 3 minutes on either side. Poke a fork to check if the potato is cooked.
- 1 Medium Bottle Gourd It should give about 1 Cup Tighly Packed Shredded Bottle Gourd
- 1 teaspoon Red Chili Powder
- ½ Tsp Dhana Jeeru Powder Cumin-Coriander Powder
- ¼ Tsp Turmeric
- ½ Tsp Garam Masala
- ½ teaspoon Ajwain Carom Seeds
- ½ Tsp Lightly Crushed Cumin
- ½ teaspoon Lightly Crushed Fennel Seeds
- 1 tablespoon Ginger Garlic Green Chili Paste
- 2 tablespoon Besan Add 1 tablespoon at a time
- 1 Tsp Salt
For the Tomato Curry
- 1 Tbsp Besan
- 2 -3 tablespoon Oil
- 2 Green Cardamom Pods
- 1 Tsp Cumin Seeds
- 1 Tsp Fennel Seeds
- ¼ Tsp Turmeric
- 2 teaspoon Kashmiri Red Chili Powder
- 1 Small Onion Make Onion Tomato Puree
- 2 Large Roma Tomatoes Make Onion Tomato Puree
- 1 Tbsp Ginger Garlic and Green Chili Paste
- 1 Tsp Dhana Jeeru Cumin Coriander Powder
- 1+ ½ Tsp Garam Masala Use it in two parts
- 1-2 Cups Water
- 1 Tbsp Crushed Kasuri Methi
- 1 Tbsp Finely Chopped Cilantro For Garnish
- 1 Tsp Fresh or Coconut cream For Garnish
Instructions
For Lauki Kofta
- Microwave one large Potato in Microwave for 3 Minutes on either side. Keep it aside to cool. Shred the bottle gourd, remove access water by tightly pressing it. Next peel the potato mash and add it to the bowl. Also add the bottle gourd. Keep the access water aside for later use. And add the spices.
- Add Besan and salt. Mix it well. The salt will help to release more water from the bottle gourd so don't use any water to bind everything together. The mixture should have a tight consistency to make Kofta balls.
- Heat the oil on a medium high flame. Once hot fry the koftas on medium flame until orangish golden on the outside. Frying on medium heat will ensure that they are cooked thoroughly on the inside. Keep them side on a Kitchen towel lined plate.
For Tomato Curry
- Pulse Onion and Tomatoes together in a puree without adding water and keep it aside.
- Take a heavy bottom pot. Roast the besan until nutty flavor comes and keep it aside in a separate plate.
- Now in the same pot add oil. Once hot add cardamom pods, cumin and fennel seeds. Let them splutter.
- Add red chili powder and turmeric, give it a quick mix and add onion tomato puree along with ginger garlic and green chili paste. Sauté it.
- Next add in Dhana Jeeru (Cumin Coriander Powder) and 1 teaspoon Garam Masala. Mix it well. Let it cook until oil separates. Keep mixing it every now and then to make sure the curry doesn't stick to the bottom of the pan.
- Now sift the besan and add. quickly give it a mix. This will give a nutty flavor to the curry and will also act as a thickening agent.
- Add 1 + ½ Cups Water and salt. Mix it. Bring it to a simmer. You will see the curry is thickening up.
- You want to keep curry little runny as Koftas will suck all the water from the curry.
- After bringing it to a boil, finally add Koftas, add kasuri methi and remaining ½ teaspoon garam masala. Cover and bring it to a simmer.
- Garnish with fresh or Coconut cream and fresh cilantro
- Serve hot with any Indian Bread of your choice
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