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lauki kofta recipe | how to make lauki kofta recipe | lauki ke kofte recipe

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lauki kofta recipe with step by step photos – a light tomato based delicious gravy dunked with koftas made from bottle gourd (lauki or ghia or dudhi).

first time i heard about and also had lauki kofta at my in-law’s home. i had never heard nor knew that a curry is made from bottle gourd koftas. i knew of malai kofta, cabbage kofta, paneer kofta, aloo kofta, veg kofta but not of this one.

lauki/ghia also known as bottle gourd or opo squash is used to make the fried dumplings and then added to a tangy tomato based gravy. the whole curry is mildy spiced and has a good flavor and slight tang due to tomatoes. the koftas along with the curry taste really yummy.

my first impression on having the curry was – the koftas were yum… they just melted in the mouth. but the curry base tasted to me somewhat like tomato rasam… not exaggerating. this is what i genuinely felt when i had the lauki kofta curry the first time. it was like koftas in tomato rasam. nevertheless i enjoyed having it since i am a rasam fan.

since mil does not add anything to the curry paste made primarily of tomatoes and some onions, ginger, garlic etc… and the tempering of cumin in this tomato based curry was one of the reasons the curry tasted much like tomato rasam.

so i improvised upon her recipe and to make the gravy more smooth and creamy, i started adding cashews. cashews not only enhance the taste, but even give a smooth rich consistency to the gravy.

this lauki kofta recipe requires you to do some prep work before hand like making the lauki koftas or pakoras. in this recipe i have made koftas. as a result, they don’t absorb much of the gravy. however if you make pakoras/fritters, they do absorb a lot of the gravy and swell up and can break also. so its advisable to add them when you serve and not before.

the difference between koftas and pakoras is the consistency of the mixture or batter. the kofta mixture is thicker. whereas the pakora mixture has pouring consistency. you can choose whatever is easier for you to make. pakoras will be much easier to make than shaping and making the koftas.

you can make the kofta or pakoras before hand and refrigerate. then make the gravy the next day. the koftas made from this recipe can be added to the gravy safely. they won’t break. these koftas are not porous and hence don’t absorb much of the gravy.

lauki kofta recipe below:

4.63 from 40 votes
lauki kofta recipe | dudhi kofta recipe | lauki ke kofte recipe
prep time
30 mins
cook time
30 mins
total time
1 hr

lauki kofta gravy recipe - a light tomato based delicious curry dunked with koftas made from bottle gourd.

course: main course
cuisine: north indian
servings: 4 servings
author: dassana amit
ingredients (1 cup = 250 ml)
for making lauki koftas:
  • 2 cups grated lauki (ghia or bottle gourd or opo squash or dudhi)
  • 3.5 to 4 tablespoon besan (gram flour)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 green chili (hari mirch) - finely chopped
  • salt as required
  • oil for deep or shallow frying the koftas
for making masala paste:
  • 2 large tomatoes - roughly chopped
  • 1 medium sized onion - roughly chopped
  • 1 green chili (hari mirch) - chopped
  • 1 inch ginger (adrak) - chopped
  • 4 to 5 garlic (lahsun) - chopped
  • 2 tablespoon broken cashews (kaju)
other ingredients for lauki kofta:
  • 1 teaspoon cumin (jeera)
  • ¼ or ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder (dhania powder)
  • ¼ or ½ teaspoon garam masala powder or punjabi garam masala powder
  • 1 cup water or as required
  • 1.5 or 2 tablespoon oil - if using fresh oil
  • salt as required
  • sugar as required (optional)
how to make recipe
making lauki kofta:
  1. rinse and peel the lauki (bottle gourd). grate it.

  2. squeeze the grated lauki and collect the juice in a bowl or mug. keep the juice aside.
  3. mix all the ingredients for making the koftas with the grated lauki except oil.

  4. make small round shaped balls or patties.

  5. heat oil in a kadai or frying pan. fry the lauki kofta in the oil, till they are even golden browned from all sides.

  6. drain the fried lauki kofta on tissues so that the extra oil is absorbed.

making masala paste:
  1. blend all the ingredients mentioned under "masala paste" with little or no water to a smooth paste.

  2. don't add too much water as then the whole mixture splutters while frying.

making lauki kofta gravy recipe:
  1. remove extra oil from the frying pan in which the koftas were fried. keep about 1.5 or 2 tbsp oil.
  2. heat the oil and first fry the cumin. then add the masala paste.
  3. fry for 8-10 minutes and then add all the spice powders.

  4. stir and continue to fry the masala paste till it starts leaving oil from the sides.
  5. add the juice and about 1 cup water to the paste.

  6. stir and simmer for 10-12 minutes. lastly add the fried lauki kofta.

  7. switch off the fire and let them be in the lauki kofta curry for a few minutes.

  8. garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.


how to make dudhi kofta or lauki kofta recipe:

1: rinse, peel and grate the lauki aka bottle gourd aka opo squash. squeeze the grated lauki. however, keep the juice. we will use this juice in the gravy.

2: add the besan/gram flour, spice powders, salt.

3: mix well and form small sized round or oval balls. if you add water to this mixture, then you will get a batter consistency which will help you in making pakoras. if making pakoras, then just drop spoonfuls of the batter to the oil while frying. add less water to make the batter.

4: heat oil in a kadai or frying pan. you can shallow fry or deep fry. gently place the lauki kofta in the hot oil. i first added one just to make sure if it breaks or does not break.

5: fry the koftas in the oil, till they are even golden browned from all sides. the first kofta which i added has already got browned.

6: drain fried lauki ke kofte on paper tissues so that the extra oil is absorbed.

7: make a smooth paste of tomatoes, onions, green chilies, ginger, garlic and cashews.

8: remove the extra oil from the same pan in which you fried the koftas. keep around 1.5 or 2 tbsp oil. heat the oil and fry the cumin first. then add the masala paste. be careful as the paste splutters. if there is too much spluttering, then just cover the pan with a lid not covering the pan fully. allow some steam to escape. the spluterring will stop when the mixture thickens. remove the lid. keep stirring the masala at times.

9: when the mixture has thickened, add the all the dry spice powders – turmeric, red chili powder, coriander powder and garam masala powder.

10: stir and let the masala cook for 3-4 minutes more or till the mixture starts to leave oil.

11: add the strained bottle gourd juice. add water. stir and simmer lauki kofta gravy and cook for 10-12 minutes more. don’t cover the pan with any lid.

12: lastly add salt and stir. if you like a sweet taste in your curries, you can add sugar too. add the fried lauki kofta. serve lauki ke kofte with rotis, naan or basmati rice. also goes well with jeera rice.




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This post was last modified on May 9, 2018, 10:04 pm

    Categories Curry RecipesDinner RecipesFestival RecipesPopular Indian RecipesPunjabi RecipesVegan Recipes

View Comments (167)

  • Hi, Lauki n cabbage are two veg. im weak in cooking, but this one helped me a lot, now im master in this, n experimenting with Fresh coconut etc., whenever I find myself difficult situation "WHAT TO COOK TODAY" , Your site is always good to fall back on, Thank you so very much, with simple yet yummy recipe.

    • welcome siris. glad to know that blog is helping you in cooking. keep trying more recipes and thats how one become good in cooking.

  • Hi Dassana,
    My koftas were hard to bite :( . I have been making lauki pakoras using a medium consistency batter and they are always good. But this time I tried my hand at koftas and they were hard :( . What could have been the reason?

    • hard to bite? lauki is such a soft veggie, so i wonder how the koftas can be hard. even if you add less besan, then too the kofta should not be hard. you can make the koftas with medium consistency batter too. not sure what must have went wrong.

  • I made this awesome Lauki kofta recipe of yours for dinner along with pressure cooker pulao from your site. It turned out yummy! Thank you very much dear Dassana!

  • My husband is such a fuss pot when it comes to food. Its so hard to please him. I made these today with rotis and he just loved them. Thanks a ton for sharing.

    • welcome reva. the taste is sour because of the quality of the tomatoes. next time try adding some cream. it will balance the sour taste of tomatoes.

      • Thanks a lot. It turned out to be very good and all enjoyed it.
        I packed it in my daughters lunch box also and she along with her friends enjoyed it.

  • Dassana my mom makes delicious lauki koftas and I have been craving for it for some time! I came across your recipe and decided to give it a try it was delicious thanks a lot, loved it!!!

    • welcome suparna. glad to know that you liked the lauki kofta recipe. thanks for sharing your positive review.

  • Too good recipe.My hubby love this gravy.as i m not good at cooking.just asking u a queston you fry kofta in medium flame or high flame?

    • thanks meena. i fry the koftas on medium flame. on high flame they will get quickly browned from outside and inside will be uncooked.

  • Made this just now.My first lauki dish and my first kofta.. so glad to share that it turned out delicious!! just like all the other recipes ive tried from your space.

    Big Thanks to you Dasanna! Your blog is my one stop shop to make anything yummy!

    :)

  • I made this lauki kofta today which came awesome. I usually make this without tomato & cashewnut but both these ingredient made the curry delicious.
    Thanks a lot!!!

  • I made it for dinner yesterday & it came out delicious. I forgot to add cashews so my gravy was little darker but still very flavorful. Also in kofta I added ajwain so that it helps in digestion.

  • Hi I am going to give a try to this recipe tomorrow but I have a query beforehand since my earlier experience has turned down about making paste of onion and tomato gravy. Somehow that raw taste of onion still last after the gravy is cooked.

    How to rectify this as I have seen in many recipes people have mentioned to use tomato and onion mix and then sauté it.

    • ann, you have to saute the onions tomato paste till you see the oil leaving the sides. the paste should thicken. and you should see nice amount of oil on the sides. that means the onions and tomatoes are cooked.

  • Hi,

    Looks yummy. Have not made it but planning to go for it. But there's a doubt. Suppose the 1st kofta u placed on the oil breaks thn what measure to be taken so that the rest of the koftas doesn't break. As u mentioned above tht u placed 1 to ensure if itbreaks or not. Fortunately it didn't but what if it breaks. Do we have to put more besan/lauki??Moreover, dear whencani expect the toddlers section u mentioned u'll introduce inaloo matar blog. I m wholeheartedly looking forward to it.

    Regards
    teena

    • thanks teena. add some more besan if the first lauki kofta breaks. i am not getting time to make category for toddlers recipes. but will try to do it as soon as possible.

  • Hi i tried the lauki ki kofta its had become very tasty it was in different gravy ,i am a punjabi so we make this koftas ,in a common gravy of onion and tomotoe ,tried this method and shared the koftas with friends they too enjoyed it

  • It's really very very helpful for those who love cooking and also helpful to those who love eating such yummy and lovely dishes

  • Dear Dassana,I m newly married and capable of cooking only moms dishes myself.today my husband demanded lauki k kofte whić is his favourite.i have cooked quite well after following your recipe. Thanks a tonn.i have also tried other dishes from your site.but I couldn't stop myself conveying my thanks this time. Never trusted websites for cooking. But u have won my trust. Love u.

    • we are very pleased sushma you trust our food blog it means a lot to us :) thankyou for your positive words god bless you.

  • U made it Very simple kaddu kofta. even alayman can become a master cook, I cook sweets, curriez and alll frm dis web site,
    Thanks
    Venky. Adv.

  • Hii.... Thnx for the delicious receipe ... Have a query ... Will keeping this dish overnight will make the koftas hard .. Can i make this in the evening and take the same for my next day lunch ...

    • no. the koftas won't be hard. i would suggest to just make the kofta mixture and then fry them next day. prepare the gravy before and keep in the fridge. or you can fry the kofta a day before and then add to the gravy the next day.

    • you can use rice flour, maida (all purpose flour), arrow root flour or even corn starch or tapioca starch. but do note that the taste and texture will change with the type of flour you use.

  • Hello mam,
    I tried your Recipe & it turned out to be so Yummy.
    I am Thankful to u for creating this Website.

  • Thanks for sharing the recipe.....
    It became very easy because of step by step pics.... My family loved it very much

  • i am going to try this soon. Also post lauki sabji different ways. my lauki sabji never taste good ? lovely kofta ?

    • looks like the kofta mixture was dry and hence the bit of hardness. some sprinkling of water could have made them moist. otherwise lauki koftas are not dense. they are soft and on adding them to gravy, become more soft.

  • The mixture was spluterring a lot, my kitchen got dirty too :(
    Should I cover the kadai all the time even after adding masala and water?

  • Loved the recipe, especially the gravy turned out very well. Made the koftas in air fryer. Again making them today. Thanks for this recipe.

    • welcome shalini. glad to know this. i will give a try in my air fryer. thanks for sharing your positive feedback on lauki kofta recipe.

  • I made this recipe today. Never tried it before because my husband does not like kofta curries. To my surprise, he liked this lauki kofta curry as it has come out very well.

  • I have been trying your recipes since I moved to USA a couple of years ago. I do not recall but this will be some 50th or so recipe of yours that I made today. Really love the details you provide prior to the steps. So far there has not been any dish that I wanted to make that does not have details on vegrecipeofindia. You are slaying it , awesome work!!

    • thanks much mayuri. feels good to read your comment and i am glad to know that the details are appreciated. in fact at times i wonder should i go into details or just write simple steps. but then i also know that not everybody is pro or very good in cooking. also some tips and suggestions always helps when one is cooking reading a website, blog or a book. thanks again.

  • Hi. I am hooked to ur website. All the recipes that I refer have turned out to be excellent. Thank you for your yummy recipes.
    On a lighter note how do you remember all of the recipes? ☺Because I have to refer them every time I make it?

    • thanks a lot prachi for this lovely feedback. the recipes which i make often and have learnt from my mom and mother-in-law and in my college days, i remember them easily like dal fry or tadka, various sabzi, dal makhani, rajma, soups, veg manchurian, chilly paneer, lauki kofta, malai kofta etc. but for some recipes, i refer to my own blog while preparing :-)

  • Hi, have been regularly following / cooking your recipes. Trust me, you are a god-send. Love the detailed step by step instructions. Tku so much. Have a fabulous year. Best regards .. Latha

    • Welcome Latha. Glad to know that you are liking the recipes and their presentation. Thanks for your kind words.

  • It took a lot of time for my gravy to become thick and at last when it got thick the oil didn't started separating. Where did I went wrong ?

    • salo, depending on the type of pan used, the flame intensity and pressure, cooking can takes less or more time. even after the masala becomes thick, it needs to be sauteed for some more minutes till you see oil clearly at the sides or in the masala paste. this takes some time. you can always regulate the flame from low to medium when sauteing masala. just that there has to be frequent stirrings or else the masala can burn.

  • Hi - I do not have cream or cashew nuts. Can I still make this recipe without these ingredients?

  • Hi tried it today gravy was yummy but the kofta was little,want to know the reason.pls let me know, I have tried other receipes had come out very well.

    • jalaja, you mean the kofta was less? you can add some more besan and make a pakora like consistency of the batter. then fry like pakodas. this way you will get more koftas.

  • Hi, I tried your Kofta recipe and it turned amazingly delicious. I had some guest in the house (that was sudden) but they liked Kofta so much and showered compliments and I think you should be sharing the credits. And my Koftas looked much like the ones you have in your pictures. Mouth watering lol..Thanks again xoxo

    • Welcome Bineeta. Thanks for sharing this awesome feedback. Glad to know that everyone liked the koftas.

    • Ruchi, make it like pakora batter. So add some water in the kofta mixture. then it will be soft and will absorb gravy.

  • Hey I am regular follower of your blog and have tried quite a few receipes. I have a question about the blender that you use for making chutneys or pastes for curries. I have used ninja and a few others. Havent seem to get a perfect one esp for curry pastes.

    • aarti, i use preethi mixer grinder (blue leaf) for curry pastes as well as making idli batter. very good and i have been using it for a few years now.

  • Hi Dassana
    If I were to add cream to the gravy, at what stage should I do it? I am thinking of serving it for dinner party. Would the cream curdle as there are tomatoes in the gravy?
    Thanks

    • bharti, once the gravy is done, then add the cream. that is after adding salt, you can add cream just before you add the koftas. so after adding cream, mix well and switch off the flame. cream won't curdle.

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