I know most people would cringe even on the idea of lauki or bottle gourd. Though I do like lauki in all its forms, I will never argue with someone whether lauki kofta curry is one of the best ways to eat it. Because it is! And this particular recipe is simply stunning.
This is my own version of lauki kofta curry after many experimentations in the kitchen. I have done it all – from making soggy lauki koftas, to ones that break even before I add them to the curry and also thise that are harder than stone. But after multiple experiments, I finally have a full proof recipe of my favorite way to make (and eat) lauki kofta curry. I hope you try it.
The curry is creamy, slightly sweet, luxurious and dreamy. It is thick as it is a smooth paste of a variety of elements.
Preparation time – 30 minutes
Cook time – 45 minutes
Serves – 3-4 people
Ingredients
For the koftas:
- 1 medium bottle gourd
- 1 tsp garam masala
- Salt to taste
- 1 tsp cumin powder (jeera)
- Chopped coriander leaves
- 4-4.5 tbsp gram flour (Besan)
- 1 tsp red chili powder
- 1 tbsp bread crumbs
- Lukewarm water, as required
- Oil (for deep frying the koftas)
For the lauki kofta curry:
- 2 onions, ground to a paste
- 2 tomatoes, ground to a paste
- 2 green chilies, finely chopped
- 20 g ginger paste
- 20 g garlic paste
- 1 bay leaf
- 100 g cashews, ground to a paste
- 1 tsp cumin
- 1 tsp black pepper powder
- 1 tbsp sugar
- 1 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 tbsp desi ghee
- 1 tsp coriander powder
- 1 tsp garam masala
- 200 ml warm water
- 1 tbsp Kasuri methi for garnish
- Salt to taste
Directions
- Rinse and peel the lauki. Finely grate it with a grater. Squeeze the excess water out. Save the water for later.
- Make the koftas by mixing the ingredients together. The breadcrumbs help to make the koftas firmer. Do not add too much water as you do not want a watery batter.
- Make small round shapes or patties.
- Heat oil in a kadhai or wok. Deep fry the koftas until golden brown and crispy from all sides. Set them aside.
- Keep the koftas on a tissue to drain the excess oil.
- In another kadhai, heat ghee. Add the bay leaf, followed by the onion paste. Saute the onions till the raw aroma disappears, they turn brown and the oil starts to separate from it.
- Add some sugar into the onions. This will help to give it a beautiful brown color and also enable the onions to cook faster. It will also add some sweetness to your final recipe.
- Add the chilies, ginger paste and garlic paste at this point and saute till its raw aroma disappears.
- Add the fresh tomato paste. It is important that you cook this tomato mixture with some patience as all the ingredients in it are raw at this point. Keep stirring till the tomatoes are thoroughly cooked and the oil starts to separate from the paste.
- Once the tomato is cooked, season with salt, turmeric powder, cumin powder, black pepper powder, coriander powder, and Kashmiri red chili powder. If you do not want too much chili flavor, skip adding the green chilies in the beginning.
- Add in some warm to avoid the paste from sticking to the pan.
- Time to add in the cashew paste. Stir well and make sure everything comes together well.
- Once everything is cooked, add some more warm water depending on the consistency you want.
- Season with garam masala and Kasuri methi just before turning off the gas. Give it one last stir.
- Add the koftas to the gravy just before serving.
- Enjoy with hot rotis, naan or jeera rice.
I hope you try this really easy and delicious lauki kofta curry for yourself and enjoy it as much as I do. If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.
Happy cooking!
Related recipe – Restaurant style alu matar
