Lauki Kofta Curry Recipe
5/5
Lauki Kofta Curry is a delicious and nutritious dish made with grated bottle gourd (lauki) koftas cooked in a flavorful curry. The koftas are made by combining grated lauki with spices and gram flour, then deep-frying them until golden and crispy. The curry is prepared with a tomato-onion base and a blend of aromatic spices. The koftas are added to the curry, allowing them to absorb the flavors and become soft and tender. Lauki Kofta Curry is a popular vegetarian dish in Indian cuisine and pairs well with roti, naan, or rice.
INGREDIENTS
For Koftas:
- Lauki (Bottle gourd): 1 medium-sized, grated
- Besan (Gram flour): 1/2 cup
- Ginger paste: 1 teaspoon
- Green chili paste: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Garam masala powder: 1/2 teaspoon
- Salt to taste
- Oil for frying
For Curry:
- Onion: 2 medium-sized, finely chopped
- Tomato: 2 medium-sized, pureed
- Ginger-garlic paste: 1 tablespoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Garam masala powder: 1/2 teaspoon
- Salt to taste
- Oil: 2 tablespoons
- Water: as needed
- Fresh coriander leaves for garnishing
INSTRUCTIONS
- Squeeze out excess water from the grated lauki and transfer it to a mixing bowl.
- Add besan, ginger paste, green chili paste, turmeric powder, red chili powder, garam masala powder, and salt to the grated lauki. Mix well to form a thick mixture.
- Heat oil in a deep pan or kadhai for frying.
- Take a small portion of the mixture and shape it into a round kofta. Repeat the process with the remaining mixture.
- Fry the koftas in hot oil on medium heat until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil. Set aside.
- In a separate pan, heat oil and add chopped onions. Sauté until they turn golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add tomato puree and cook until the oil separates from the mixture.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well and cook for a few minutes to roast the spices.
- Add water to the pan and bring the mixture to a boil. Reduce the heat and let it simmer for 5-7 minutes.
- Gently add the fried koftas to the curry and simmer for another 2-3 minutes to allow the flavors to blend together.
- Garnish with fresh coriander leaves.
- Serve hot with roti, naan, or rice.
TIPS
- Squeeze out excess water from the grated lauki before mixing it with other ingredients to avoid a watery mixture.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chili.
- Fry the koftas on medium heat to ensure they are cooked evenly and become crispy on the outside.
- If you prefer a thicker curry, you can reduce the amount of water added to the curry or let it simmer for a longer time to evaporate some of the liquid.
- Leftover kofta curry can be stored in the refrigerator for 2-3 days. Reheat gently in a pan or microwave before serving.
NUTRITION VALUE
- Calories: Approximately 200-250 calories
- Carbohydrates: Approximately 20-25 grams
- Protein: Approximately 6-8 grams
- Fat: Approximately 10-12 grams
- Fiber: Approximately 4-6 grams
