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Lauki ke Kofte Recipe Card

North Indian Kitchen
Lauki ke Kofte is a simple and easy to make recipe. Soo delicious north indian curry recipe liked by all ages.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine North Indian
Servings 6
Calories 194 kcal

Equipments

Ingredients

  • 2 cup Bottle groud (grated)
  • 4 tablespoon Gram Flour (besan)
  • ¼ teaspoon Garam Masala
  • ¼ teaspoon Red chilli powder/cayenne pepper
  • ½ teaspoon Green chili (finely chopped)
  • Salt as required
  • Oil as required(for deep /shallow frying the kofta)

For Making Masala Paste

  • 2 large sized Tomatoes (roughly chopped)
  • 1 medium sized Onion (roughly chopped)
  • ½-1 teaspoon Green chilis (chopped)
  • 1 teaspoon Ginger (chopped)
  • 4-5 S-M sized Garlic cloves (roughly chopped)
  • 2 tablespoon Cashews (broken/roughly chopped)

Other Ingredients

  • 1 teaspoon Cumin powder
  • ¼ teaspoon Red chili powder/cayenne pepper
  • ¼ teaspoon Turmeric powder (ground turmeric)
  • 1 teaspoon Coriander powder (ground coriander)
  • ¼ teaspoon Garam Masala
  • 1 cup Water/add as required
  • 2 tablespoon Oil
  • Salt as required
  • ½ teaspoon Sugar/add as required (optional)

Instructions
 

  • 1. Rinse, peel and grate 1 medium-sized lauki or bottle gourd. Squeeze the grated lauki and keep the juice. We will use this juice in the gravy.
    2. To the grated lauki, add gram flour (besan), garam masala powder, red chili powder, green chili, salt as required
    3. Pour some water and Mix it well.
    4. Form small sized round or oval balls.
    5. Heat oil in a kadai or frying pan for deep frying.
    6. In a blender or mixer-grinder, make a fine, smooth paste of tomatoes, onion, green chili, ginger, garlic, cashews.
    7. Heat the oil in the pan. Fry 1 teaspoon cumin seeds.
    8. Add the ground masala paste. Keep stirring the masala.
    9. Saute for total of 8 to 10 minutes on medium-low heat after you add the masala paste to the pan.
    10. Now add turmeric powder, red chili powder or cayenne pepper, coriander powder, garam masala
    11. Stir and cook the masala for 3 to 4 minutes or till it leaves oil.
    12. Add the lauki juice and 1 cup water or as required. Stir and simmer the gravy for 10 to 12 minutes more. Don’t cover the pan with a lid.
    13. Now add onion, tomato paste in the masala. After that put the cashew cream in it.
    14. Pour that juice which we kept when we grated lauki. Once the simmering is complete and the curry has thickened a bit, season with salt and stir.
    15. Add the fried koftas to the curry and cook them for 5 mins.
    Your Lauki ke Kofte is Ready

Video

Notes

  • If you add water to the kofta mixture to make a pakoda like batter, then do add some gram flour as well.
  • If you do make a lauki pakoda, then serve it only when serving the gravy. Do not add them in the gravy or curry as they will absorb all the curry. The pakoda being lighter and fluffy, absorbs the gravy.
  • Do not use tomatoes which are very tangy or sour.
  • You can add sugar in your gravy, if you like it sweet.
Keyword Lauki Ke Kofte