📝 About This Recipe
A jewel of North Indian vegetarian cuisine, Lauki Kofta transforms the humble bottle gourd into melt-in-your-mouth dumplings bathed in a velvety, aromatic gravy. This dish is a masterclass in texture, balancing the crisp exterior of the koftas with a rich, tangy tomato-onion sauce infused with ginger, garlic, and toasted spices. It is a comforting, sophisticated curry that proves even the simplest vegetables can be elevated to a gourmet centerpiece.
🥗 Ingredients
For the Kofta (Dumplings)
- 500 grams Lauki (Bottle Gourd) (peeled and finely grated)
- 1/2 cup Besan (Gram Flour) (sifted, used as a binder)
- 2 pieces Green Chilies (finely chopped)
- 1 inch Ginger (finely grated)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1/4 teaspoon Turmeric Powder
- 2 cups Oil (for deep frying)
For the Gravy Base
- 2 medium Onions (finely pureed)
- 1 cup Tomato Puree (freshly blended)
- 1 tablespoon Ginger-Garlic Paste (freshly made for best aroma)
- 10-12 pieces Cashew Nuts (soaked in warm water and ground to a paste)
Spices and Aromatics
- 1 teaspoon Cumin Seeds
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color)
- 1.5 teaspoons Coriander Powder
- 1/2 teaspoon Garam Masala (added at the end)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Prepare the Lauki: After peeling and grating the bottle gourd, sprinkle a pinch of salt over it and let it sit for 5 minutes. Squeeze out every drop of excess water using your hands or a muslin cloth. Reserve this nutritious water for the gravy.
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2
Mix Kofta Batter: In a large bowl, combine the squeezed lauki, besan, green chilies, grated ginger, ajwain, turmeric, and a pinch of salt. Mix well until it forms a thick, bindable paste. Do not add water.
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3
Fry the Koftas: Heat oil in a deep pan over medium heat. Drop small lemon-sized balls of the batter into the hot oil. Fry until they are golden brown and crisp on all sides (about 4-5 minutes). Drain on paper towels and set aside.
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4
Temper the Oil: In a separate heavy-bottomed pan, heat 2 tablespoons of oil. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
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5
Sauté Aromatics: Add the onion puree and cook on medium-low heat until the moisture evaporates and the onions turn a light golden brown (8-10 minutes).
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6
Add Pastes: Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
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7
Cook Tomatoes: Add the fresh tomato puree. Cook until the oil begins to separate from the sides of the masala, which indicates the tomatoes are perfectly cooked.
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8
Spice it Up: Add the red chili powder, coriander powder, and turmeric. Stir well and cook for 1 minute to toast the spices.
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9
Creamy Texture: Stir in the cashew paste and the reserved lauki water. Add more plain water if needed to reach a pouring consistency. Season with salt.
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10
Simmer: Cover the pan and let the gravy simmer on low heat for 5-7 minutes to allow the flavors to meld together.
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11
Final Aromatics: Stir in the garam masala and crushed kasuri methi. Turn off the heat.
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12
Assemble: Place the fried koftas into the warm gravy just before serving. If you add them too early, they will soak up all the liquid and become too soft.
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13
Garnish: Finish with a generous sprinkle of fresh cilantro and a swirl of cream if desired.
💡 Chef's Tips
Squeeze the lauki very dry; any excess moisture will require more besan, making the koftas hard rather than soft. Always fry koftas on medium heat; high heat will brown the outside while leaving the inside raw. For a lighter version, you can steam the koftas or use an appe/paniyaram pan with minimal oil. Add the koftas to the gravy only at the time of serving to maintain their structural integrity. If the gravy becomes too thick, thin it with a splash of warm water before adding the dumplings.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Laccha Paratha for a textural delight. Pairs beautifully with Jeera Rice or a simple vegetable Pulao. Accompany with a side of chilled Boondi Raita to balance the warm spices. Serve with a fresh kachumber salad (cucumber, tomato, onion) for a refreshing crunch. A glass of sweet Lassi or Masala Chaas makes for the perfect traditional pairing.