Lauki Kofta | Lauki ke Kofte

This Lauki ke Kofte recipe has bottle gourd kofta dunked in a scrumptious, spiced tomato-based gravy. The primary time I attempted Lauki Kofta was at my in-law’s place. I by no means knew that one of these a delish, tangy curry may very well be made with bottle gourd (opo squash, lengthy melon or lauki, dudhi, ghia). The well-known model Malai Kofta is what I used to be accustomed to.

three lauki kofta in bed of curry in white oval bowl

About Lauki ke Kofte

Lauki, dudhi, ghia, bottle gourd or opo squash is used to make the koftas or fried dumplings on this Lauki ke Kofte recipe. These are steeped in a tangy, mildly spiced gravy with a tomato base. This vegan gravy is wealthy and laden with flavors.

I fell in love with the koftas after attempting this Lauki Kofta for the primary time. They had been completely melt-in-mouth. The gravy had a pleasant tangy style coming from the tomatoes.

My mom-in-law’s Lauki Kofta recipe doesn’t have the rest within the curry paste, which is majorly made with tomatoes, onions, ginger and garlic. The tempering is of solely cumin seeds.

I improvised on her Lauki Kofta recipe and turned it right into a smoother and creamier model by including cashews. The nuts add physique to the gravy and improve the style.

There’s a very good quantity of prep work that goes on this Lauki Kofta recipe. If every thing is in place, it turns into simpler.

For the dumplings half, I’ve made koftas which don’t soak up a lot of the gravy as they aren’t porous or very tender. You may add lauki pakoda or fritters. These will soak up the gravy, swell and might break as effectively.

The main distinction between kofta and pakoda is the consistency of the combination or batter. Kofta combination is thick and pakoda batter has a pouring consistency. You may select no matter’s possible for you.

The Lauki ke Kofte is greatest loved with roti, phulka, naan, parathas, roomali roti, jeera rice and even plain steamed rice.

lauki kofta served in a serving bowl with carrot batons in a bowl

Step-by-Step Information

The best way to make Lauki Kofta

Make Kofta

1. Rinse, peel and grate 1 medium-sized lauki or bottle gourd. Measure the grated lauki and you’ll need 2 cups of those.

Squeeze the grated lauki and hold the juice. We are going to use this juice within the gravy.

Word: If the bottle gourd tastes bitter, then throw it away. So do a style check earlier than you peel and grate the lauki.

grating peeled lauki. squeezing the juice and keeping it.

2. To the grated lauki, add the next components:

  • 4 tablespoons gram flour (besan)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon purple chili powder
  • 1 finely chopped inexperienced chili
  • salt as required
adding gram flour, garam masala powder, red chili powder, chopped green chili and salt to grated lauki.

3. Combine effectively and type small sized spherical or oval balls. Run a little bit of oil in your palms when shaping the kofta.

Should you add water to this combination, you’re going to get a pakoda batter. Drop spoonfuls of the batter within the oil to make pakoda. Bear in mind so as to add much less water to make the batter.

forming small sized round or oval balls of lauki mixture to make lauki ke kofte.

4. Warmth oil in a kadai or frying pan for deep frying or shallow frying.

Gently place the lauki koftas within the sizzling oil. I first added only one to ensure if it breaks or doesn’t break. You may decide to shallow fry or deep fry.

frying lauki kofta balls in hot oil.

5. Fry koftas in oil, let all sides brown evenly turning over gently as wanted. The primary kofta which I added has already browned.

frying lauki ke kofta balls in hot oil.

6. To soak up additional oil, drain fried lauki koftas on paper tissues.

draining fried lauki ke kofte on paper towels.

Make Masala Paste and Sauté

7. In a blender or mixer-grinder, make a fantastic, easy paste of the next components:

  • 2 massive roughly chopped tomatoes
  • 1 medium sized roughly chopped onion
  • 1 chopped inexperienced chili or 1 teaspoon, chopped
  • 1 inch chopped ginger or 1 teaspoon chopped ginger
  • 4 to five chopped garlic cloves or 1 teaspoon chopped garlic
  • 2 tablespoons damaged cashews.

There isn’t a must any water whereas mixing these components.

top shot of masala paste in blender.

8. Take away the additional oil from the identical pan wherein you fried the koftas. Preserve round 2 tablespoons oil. Or you would decide to make use of 2 tablespoons of contemporary oil.

Warmth the oil in one other pan or in the identical pan. Fry 1 teaspoon cumin seeds first on a low warmth till they splutter. Add the bottom masala paste. 

Watch out because the paste splutters. If there’s an excessive amount of spluttering, simply cowl the pan with a lid not overlaying totally. Enable some steam to flee.

The spluttering stops after the paste combination thickens. Take away the lid. Preserve stirring the masala at instances.

Sauté for whole of 8 to 10 minutes on medium-low warmth after you add the masala paste to the pan.

masala paste in pan.

Make Lauki Kofta Curry

9. After sautéing it for 8 to 10 minutes you will note that the masala paste thickens barely. Now add all of the dry floor spice powders listed beneath:

  • ¼ teaspoon turmeric powder
  • ¼ or ½ teaspoon purple chili powder or cayenne pepper
  • 1 teaspoon coriander powder
  • ¼ or ½ teaspoon garam masala powder
adding turmeric powder, red chili powder, coriander powder and garam masala powder to thickened masala paste.

10. Stir and prepare dinner the masala for 3 to 4 minutes or until it leaves oil. The masala may even thicken extra and look shiny.

cooking masala paste till it starts to leave oil.

11. Add the lauki juice and 1 cup water or as required. Stir and simmer the gravy for 10 to 12 minutes extra. Don’t cowl the pan with a lid.

adding strained lauki juice and water to masala paste, simmering the curry to make lauki ke kofte.

12. As soon as the simmering is full and the curry has thickened a bit, season with salt and stir. Should you like a candy style in your gravy, add sugar as required.

Add the fried koftas to the curry and serve Lauki Kofta sizzling with roti, naan, steamed basmati rice or jeera rice.

lauki ke kofte served in a serving bowl with carrot batons in a bowl.

Professional Ideas

  • Prep Forward: The preparation for this recipe is time intensive. Preserve the gravy base and kofta pre ready. You may mix the masala paste a day upfront and refrigerate it.

    If you’re making ready this recipe on particular events, you may make and form the kofta combination and refrigerate them to ease your work. Subsequent day, you possibly can simply fry the koftas and end the gravy.

  • Batter Consistency: Should you add water to the kofta combination, you’re going to get a batter consistency with which you may make lauki ke pakode. However keep in mind so as to add some gram flour as effectively. Drop spoonfuls of the batter within the oil to make pakoda.

    Additionally be aware which you could shallow fry or deep fry the koftas. Since these pakodas will probably be lighter and fluffy, they are going to find yourself absorbing all of the curry/gravy if you happen to dunk them in it. So serve these pakodas once you serve the gravy.

  • Deep Frying: Fry the koftas in oil on the proper temperature. The oil needs to be sizzling sufficient for the kofta to come back up steadily and swiftly. If the kofta stays on the backside and comes up slowly, the oil is heat.

    This can make your kofta soak up numerous oil and it could crumble. If the kofta comes up and browns too rapidly, the oil may be very sizzling. This can prepare dinner the kofta from outdoors and the within will stay undercooked.

Extra Useful Ideas

  • Sautéing Masala: The masala paste splutters. Watch out. If there’s an excessive amount of spluttering, cowl the pan with a lid not overlaying totally. Enable some steam to flee. The spluttering stops after the combination thickens.
  • Curry Consistency: The Lauki Kofta gravy is normally easy, creamy and barely thick. You may hold the consistency barely medium or medium-thick consistency too.
  • Sweetness: Modify the extent of sweetness within the gravy by rising or lowering the sugar amount.
  • Including Cream: You may garnish the Lauki Kofta with a tablespoon of heavy, whipping or two tablespoons of sunshine cream. This can make the gravy richer.
  • Make Forward: Put together the gravy and kofta and refrigerate them individually. Serve collectively. So warmth the gravy in a pan. If the gravy is just too thick, add a little bit of sizzling water. Heat the kofta in a preheated oven at 120 levels C (250 levels F) for a couple of minutes.

FAQs

What can I substitute the cashews with within the masala paste?

You should utilize soaked almonds rather than cashews. If you would like it nut free, you should use a bit of cream.

What’s one of the best ways to serve Lauki Kofta?

Lauki Kofta is greatest served with roti, paratha, naan or roomali roti. I additionally love serving it with phulka. If you’re avoiding gluten, plain steamed basmati rice or jeera rice goes effectively with it.

Can I put together the kofta and gravy a day prior and retailer it to be used the following day?

Sure, you possibly can absolutely try this. You can also make the kofta and gravy and refrigerate them individually. Mix whereas serving.

Warmth the gravy and whether it is too thick, add some water. Koftas may be warmed in a preheated oven at 120 levels C (250 levels F) for a couple of minutes.

Can I skip the sugar within the gravy?

Sure, you possibly can. You may as well use sugar as per your palate.

Aside from coriander leaves, what else can I garnish this Lauki Kofta with?

You may garnish this Lauki Kofta with some cream on the finish. This additionally turns the gravy richer.

Extra Kofta Recipes To Strive!

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lauki kofta garnished with coriander leaves and served in a white dish.

Lauki Kofta | Lauki ke Kofte

Lauki ke Kofte is a scrumptious, gentle tomato-based gravy with koftas made from bottle gourd. This squash selection can be known as calabash, opo squash or lengthy melon in English and lauki, dudhi or ghia in a couple of Indian languages.

4.83 from 82 votes

Prep Time 30 minutes

Prepare dinner Time 30 minutes

Complete Time 1 hr

For making lauki kofta

For making masala paste

Different components

Making lauki kofta

  • Rinse and peel the lauki (bottle gourd). Grate it. Measure and it is best to get 2 cups of grated lauki.Make certain to style the bottle gourd earlier than you peel and grate. It shouldn’t be bitter. If the lauki tastes bitter, trash it.
  • Squeeze the grated lauki and acquire the juice in a bowl or mug. Preserve the juice apart.

  • Combine all of the components, besides oil, for making the koftas with the grated lauki.

  • Make small spherical formed balls or patties. 

  • Warmth oil in a kadai or frying pan. Fry the lauki koftas in oil, until they’re evenly golden browned from all sides.

  • Drain the fried kofta on paper towels in order that the additional oil is absorbed.

Making masala paste

  • Mix all of the components talked about below ‘for making masala paste’ with out water to a easy and fantastic paste.

  • If wanted add a little bit of water, however do not add an excessive amount of water as then the masala paste splutters whereas frying.

Making lauki kofta gravy

  • Take away additional oil from the frying pan wherein the koftas had been fried. Preserve about 2 tablespoons oil. Or you would decide to make use of 2 tablespoons of contemporary oil.

  • Warmth the oil and fry the cumin seeds first on low warmth till they splutter. Then, add the bottom masala paste.

  • Sauté for 8 to 10 minutes on medium-low warmth stirring usually. Then add all the bottom spice powders.

  • Stir and proceed to sauté the masala paste until it begins leaving oil from the perimeters. The masala may even thicken and look shiny.

  • Add the lauki juice and about 1 cup water or as wanted to the sautéed masala paste. 

  • Stir and simmer for 10 to 12 minutes or till the curry thickens a bit. Lastly, add the fried koftas.

  • Swap off the warmth and let the koftas be within the gravy for a couple of minutes.

  • Garnish with coriander leaves and serve Lauki Kofta sizzling with roti, naan or jeera rice.

  • Should you add water to the kofta combination to make a pakoda like batter, then do add some gram flour as effectively. 
  • Should you do make a lauki pakoda, then serve it solely when serving the gravy. Don’t add them within the gravy or curry as they are going to soak up all of the curry. The pakoda being lighter and fluffy, absorbs the gravy. 
  • Don’t use tomatoes that are very tangy or bitter.
  • You may add sugar in your gravy, if you happen to prefer it candy. 

Vitamin Details

Lauki Kofta | Lauki ke Kofte

Quantity Per Serving

Energy 194 Energy from Fats 126

% Day by day Worth*

Fats 14g22%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 10g

Sodium 610mg27%

Potassium 410mg12%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 598IU12%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.04mg2%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.2mg10%

Vitamin C 12mg15%

Vitamin E 5mg33%

Vitamin Okay 9µg9%

Calcium 58mg6%

Vitamin B9 (Folate) 45µg11%

Iron 2mg11%

Magnesium 70mg18%

Phosphorus 94mg9%

Zinc 1mg7%

* % Day by day Values are based mostly on a 2000 calorie food regimen.

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This Lauki ke Kofte recipe from the archives, first revealed in 2013 has been republished and up to date on December 2022.

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