Lauki Kofta Curry or Bottle Gourd Kofta Curry is a rich, flavorful, and delicious North Indian dish made with deep-fried bottle gourd dumplings simmered in a spiced tomato-yogurt-based gravy.
Imagine soft koftas in a rich and creamy gravy. Doesn’t that sound like a hearty meal?
Molecular techniques can create playful textures and presentations in your desserts.
Table of contents
This simple and delightful curry pairs beautifully with roti, flaky naan, or steamed rice, making it an excellent choice for a weekend lunch or dinner.
The crispy-on-the-outside and soft-on-the-inside koftas melt in your mouth when cooked and absorb the aromatic flavors of the gravy. It is a gluten-free and vegetarian curry that can also be made vegan with a slight adjustment.
About the Recipe
Lauki Kofta Curry is a rich, classic, and melt-in-your-mouth Indian curry where grated bottle gourd (lauki), also known as ‘ghiya’ in Hindi, is mixed with spices and gram flour (besan), shaped into dumplings, and deep-fried until crispy and golden. These beautiful golden koftas are then simmered in a spicy tomato-onion gravy with yogurt, making it a creamy, satisfying, and filling dish for any flatbread, pulao, or rice of your choice.
Not only does this curry taste super scrumptious, but it is also simple and easy to make. You can enjoy it for lunch or dinner at any time of the day. It is also an ideal dish to serve for special occasions or when you want to enjoy a restaurant-style meal at home.
This kofta curry is a great option for vegetarians or those looking for a flavorful curry. It tastes so good that even those who don’t usually enjoy bottle gourd will love this dish.
I am a living example of this. I never loved lauki (bottle gourd) as a child, but whenever my mom made lauki ke kofte, lauki ka paratha, or lauki ka halwa, I just gobbled it up with so much glee.
Another great thing about this easy curry recipe is that it is easily customizable. So if you don’t have bottle gourd, you can still make it with zucchini, cabbage, or pumpkin.
So, are you excited to try it out?
Why You Will Love This Recipe
This Lauki Kofta Curry:
✔️ is flavorful & delicious
✔️ is so comforting
✔️ can also be made vegan
✔️ is loved by all
✔️ is a great way to use lauki
✔️ can also be served at parties or get-togethers
✔️ is a perfect delight for vegetarians
✔️ pairs well with various sides
✔️ is vegetarian & gluten-free
Ingredients
Kofta
-
Bottle gourd (lauki): The star ingredient of this dish. Freshly grated lauki or ghiya gives a soft and juicy texture to the koftas.
-
Spices: You will need a combination of whole and powdered spices for this kofta recipe. The spices I have used are:
-
- Crushed coriander seeds for a warm, citrusy note.
-
- Cumin seeds for an earthy and nutty taste.
-
- Coriander powder for a mild, aromatic depth.
-
- Kashmiri red chili powder for mild heat and a beautiful red color.
-
- Turmeric powder for a subtle earthiness and golden hue.
-
- Garam masala for warmth and complexity.
-
- Cumin powder for a smoky and earthy note.
-
- Kasuri methi (dried fenugreek leaves) for a distinct aromatic taste.
-
- Salt to balance the overall flavors.
-
Besan (gram flour): Used as a base for binding the koftas while adding a nutty flavor, making them naturally gluten-free.
-
Green chilies: Finely chopped green chilies add a fresh, spicy kick.
-
Ginger-garlic: Finely chopped ginger and garlic bring depth and warmth to the kofta mixture. You can also use ginger-garlic paste.
-
Oil: Neutral deep-frying oil gives the koftas a crispy texture.
For Gravy
-
Oil: Used for tempering the spices and sautéing ingredients. You can also use ghee or butter for a richer taste.
-
Whole spices: A combination of bay leaf, cinnamon stick, green cardamom pods, black peppercorns, and cumin seeds adds a subtle herbal aroma.
-
Green chilies: Added for heat and a fresh spiciness. **
-
Ginger-garlic: Used for warmth and aromatic flavor in the sauce.
-
Onions: Onion paste creates the base of the gravy, adding sweetness and a velvety texture.
-
Tomatoes: Freshly made tomato puree brings tangy richness to the curry.
-
Besan: A bit of besan thickens the gravy and adds mild nuttiness.
-
Spices: Basic Indian spices like turmeric powder, coriander powder, red chili powder, garam masala, Kasuri methi, and salt.
-
Water: Adjusts the consistency of the gravy.
-
Yogurt: Adds creaminess and a slight tang to balance the spices.
-
Chopped coriander leaves: Freshly chopped coriander leaves are used for garnish and a burst of freshness.
Variations
Other Veggies
I have used lauki for making this kofta, but you can also make a similar curry using zucchini, green cabbage, carrots, or pumpkin.
Stuffed Kofta
For a richer kofta, you can fill the koftas with a combination of dried fruits and grated paneer. Or use a cube of paneer or cheese inside each kofta for a creamy surprise.
Healthier Version
For a healthier version, instead of deep-frying, you can air-fry, bake, or shallow-fry the koftas.
Spicy Version
If you like a spicier curry, feel free to increase the amount of green chilies or add extra red chili powder for heat.
Cashew-Based Gravy
For a creamier gravy, blend soaked cashews with the tomato puree for a richer texture.
Vegan Curry
For a vegan version, swap regular yogurt with plant-based yogurt.
Serving Suggestions
This curry tastes best when served hot with plain paratha, garlic naan, tandoori roti, or avocado paratha. It also pairs well with matar pulao, steamed basmati rice, or jeera rice.
For a complete meal, serve it as part of an Indian thali with paneer kali mirch, Bharwa Lauki, palak puri, Afghan naan, cucumber raita, walnut halwa, shahi tukda, papad, laccha onion, and mango lassi.
Storage Suggestions
This curry stays well for up to 2 days when the curry and koftas are stored separately in airtight containers. When serving, reheat the curry on the stove and add koftas 2-3 minutes before serving to prevent them from becoming soggy.
Freezing: To store longer, freeze the sauce and koftas separately. When ready to enjoy, thaw overnight in the fridge, reheat the koftas in an air fryer or oven to regain crispness, and heat the curry on the stovetop in a pan. Adjust the consistency as needed.
Tips and Tricks to Make the Best Lauki Kofta Curry
1. Squeeze: Make sure to squeeze out excess water from the lauki. This step is crucial to prevent the kofta mixture from becoming too liquidy.
2. Lauki juice: Don’t throw away the nutritious lauki water—it enhances the flavor of the curry when added to the sauce.
3. Yogurt: Use fresh yogurt at room temperature to avoid curdling the gravy.
4. Frying: Fry the koftas over medium heat and keep stirring for even browning.
5. Cream: For a creamier gravy, add 1-2 tablespoons of cream along with coriander leaves and use it as a garnish.
6. Sweetener: Add a bit of sugar to balance the salty, spicy, and tangy flavors. You can also use raw sugar, jaggery, or maple syrup.
Lauki Kofta Curry (Step-by-step photo instructions)
Preparation
- Add green chilies to a blender and chop them finely. Transfer them to a bowl. In the same blender, add the peeled ginger and garlic. Chop them into a coarse paste and transfer to another bowl.
- Next, add the peeled and diced onions to the blender and blend until smooth. Transfer to a separate bowl. Finally, blend the diced tomatoes into a smooth puree and set aside.
Prepare the Lauki Kofta
- Peel the bottle gourd, trim the ends, and cut it into 2-3 pieces. Grate it using a box grater or a food processor. Squeeze the grated lauki to remove excess water. Reserved the water for later use.
- In a mixing bowl, combine the grated lauki with turmeric, Kashmiri red chili powder, salt, cumin powder, garam masala, kasuri methi, and mix well. Slowly add the besan and mix well to form a soft dough.
- Then, add 1 teaspoon of chopped green chili and 1 teaspoon of chopped ginger-garlic or ginger-garlic paste. Mix until well combined. Shape the mixture into small 1-inch balls.
- Heat oil in a broad pan over medium heat. Carefully add the koftas to the hot oil and deep-fry until golden brown. Drain them on a plate lined with paper towels. Repeat the process until all the mixture is used.
How to Make Lauki Kofta Curry
- Heat oil in a pan. Add bay leaf, cinnamon stick, green cardamom pods, black peppercorns, and cumin seeds. Let them splutter. Add onion paste and sauté until golden brown.
- Add chopped green chilies, and chopped ginger-garlic paste and sauté for a minute. Then add 2 tablespoons of besan and saute for 3-4 minutes.
- Add the red chili powder, turmeric powder, cumin powder and coriander powder. Mix well and cook for 2-3 minutes. Add the reserved lauki juice and mix well and cook for 2 minutes.
- Pour in tomato puree and mix well. Cook for 5-6 minutes, or until oil separates. Add the yogurt, and mix well. Cook for 2-3 minutes.
- Add salt to taste, and mix well. Add water and mix again.
- Let it come to a boil, add kasuri methi and mix well. Add 1/2 teaspoon sugar and mix again.
- Add the fried koftas to the curry and mix well. Cover the pan with the lid and cook for 2-3 minutes.
- Garnish with fresh coriander leaves, and garam masala powder. Cook for another minute. Your lauki kofta curry is ready, serve it hot with roti, naan, or rice.
Recipe Card
Lauki Kofta Curry [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 205 calories | 1 |
INGREDIENTS
For Preparation
- 4-5 green chilies, small
- 1 1/2-inch ginger, chopped
- 4-5 garlic cloves
- 2 medium sized onions, peeled & diced
- 2 medium sized tomatoes, diced
For Lauki Kofta
- 1 bottle gourd (lauki)
- 1 tablespoon crushed coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
- 1 teaspoon kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1 tablespoon crushed kasuri methi
- 1/2 cup besan (gram flour), or as needed
- 1 teaspoon finely chopped green chilies
- 1 teaspoon chopped ginger garlic
- Oil for frying
For Lauki Kofta Curry
- 3 tablespoons oil
- 1 bay leaf
- 1 inch cinnamon stick
- 2 green cardamom pods
- 4-5 black peppercorns
- 1 teaspoon cumin seeds
- 2 tablespoons besan
- Onion paste
- 1 teaspoon finely chopped green chilies
- 2 teaspoons minced ginger-garlic
- 2 tomatoes, pureed
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- reserved lauki juice
- 2 cups water, or as needed
- 4 tablespoons yogurt, at room temperature
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- Chopped coriander leaves for garnish
INSTRUCTIONS:
Preparation
- Add green chilies to a blender and chop them finely. Transfer them to a bowl. In the same blender, add the peeled ginger and garlic. Chop them into a coarse paste and transfer to another bowl.
- Next, add the peeled and diced onions to the blender and blend until smooth. Transfer to a separate bowl. Finally, blend the diced tomatoes into a smooth puree and set aside.
Prepare the Lauki Kofta
- Peel the bottle gourd, trim the ends, and cut it into 2-3 pieces. Grate it using a box grater or a food processor. Squeeze the grated lauki to remove excess water. Reserved the water for later use.
- In a mixing bowl, combine the grated lauki with turmeric, Kashmiri red chili powder, salt, cumin powder, garam masala, kasuri methi, and mix well. Slowly add the besan and mix well to form a soft dough.
- Then, add 1 teaspoon of chopped green chili and 1 teaspoon of chopped ginger-garlic or ginger-garlic paste. Mix until well combined. Shape the mixture into small 1-inch balls.
- Heat oil in a broad pan over medium heat. Carefully add the koftas to the hot oil and deep-fry until golden brown. Drain them on a plate lined with paper towels. Repeat the process until all the mixture is used.
How to Make Lauki Kofta Curry
- Heat oil in a pan. Add bay leaf, cinnamon stick, green cardamom pods, black peppercorns, and cumin seeds. Let them splutter. Add onion paste and sauté until golden brown.
- Add chopped green chilies, and chopped ginger-garlic paste and sauté for a minute. Then add 2 tablespoons of besan and saute for 3-4 minutes.
- Add the red chili powder, turmeric powder, cumin powder and coriander powder. Mix well and cook for 2-3 minutes. Add the reserved lauki juice and mix well and cook for 2 minutes.
- Pour in tomato puree and mix well. Cook for 5-6 minutes, or until oil separates. Add the yogurt, and mix well. Cook for 2-3 minutes.
- Add salt to taste, and mix well. Add water and mix again.
- Let it come to a boil, add kasuri methi and mix well. Add 1/2 teaspoon sugar and mix again.
- Add the fried koftas to the curry and mix well. Cover the pan with the lid and cook for 2-3 minutes.
- Garnish with fresh coriander leaves, and garam masala powder. Cook for another minute. Your lauki kofta curry is ready, serve it hot with roti, naan, or rice.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Make sure to squeeze out excess water from the lauki. This step is crucial to prevent the kofta mixture from becoming too liquidy.
- Don’t throw away the nutritious lauki water—it enhances the flavor of the curry when added to the sauce.
If this recipe helped you, then please spread the word by sharing and subscribing to us on YouTube to get more such Recipe Videos.
Your feedback is so helpful for me and other My Ginger Garlic Kitchen readers. So, for Facebook and Instagram, please mention @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/lauki-kofta-curry/
