lauki kofta

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

lauki kofta curry recipe

first time i heard about and also had lauki ke kofte 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, 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 mildly 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.

lauki kofta recipe

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 ka 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 beforehand 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.

how to make lauki kofta

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.

grate lauki for lauki kofta recipe

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

making lauki kofta recipe

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.

making lauki kofta recipe

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.

making lauki kofta recipe

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.

fry lauki kofta in oil

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

making lauki kofta recipe

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

making lauki kofta recipe

making lauki kofta gravy

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.

preparing lauki kofta recipe

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

spices for lauki kofta recipe

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

preparing lauki kofta recipe

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.

preparing lauki kofta recipe

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.

lauki kofta curry, lauki kofta recipe

Lauki Kofta

4.66 from 44 votes
lauki ke kofte is a light tomato based delicious curry dunked with koftas made from bottle gourd.
lauki kofta
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:main course
Cuisine:north indian
Servings (change the number to scale):4 servings
(1 CUP = 250 ML)

INGREDIENTS

for making kofta

  • 2 cups grated lauki (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
  • 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

other ingredients for lauki kofta

  • 1 teaspoon cumin
  • ¼ or ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander 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)

INSTRUCTIONS

making lauki kofta

  • rinse and peel the lauki (bottle gourd). grate it.
  • squeeze the grated lauki and collect the juice in a bowl or mug. keep the juice aside.
  • mix all the ingredients for making the koftas with the grated lauki except oil.
  • make small round shaped balls or patties. 
  • heat oil in a kadai or frying pan. fry the lauki kofta in the oil, till they are even golden browned from all sides.
  • drain the fried kofta on tissues so that the extra oil is absorbed.

making masala paste

  • blend all the ingredients mentioned under "masala paste" with little or no water to a smooth paste. 
  • don't add too much water as then the whole mixture splutters while frying.

making lauki kofta gravy

  • remove extra oil from the frying pan in which the koftas were fried. keep about 1.5 or 2 tbsp oil.
  • heat the oil and first fry the cumin. then add the masala paste.
  • fry for 8-10 minutes and then add all the spice powders.
  • stir and continue to fry the masala paste till it starts leaving oil from the sides.
  • add the juice and about 1 cup water to the paste. 
  • stir and simmer for 10-12 minutes. lastly, add the fried kofta.
  • switch off the fire and let them be in the curry for a few minutes.
  • garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.

NOTES

  • if you like a sweet taste in your curries, you can add sugar too.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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177 comments/reviews

  1. I feel that adding only onion, tomatoes and ginger to the gravy tastes better than adding garlic to it as well. I have tried both the recipes, with garlic and without, without garlic in gravy tastes better as per me and my family. If you want a little garlic taste, you can put ginger garlic paste in the koftas batter. And of course cashews provide the richness in the gravy.4 stars

  2. Hi Dassana,
    I made the Lauki kofta of your recipe. Came out well with very good taste.
    I like all your recipes. Used to go always to your recipes site for references .
    Thank you.5 stars

  3. Hi Dassana
    I am a great fan of your recipes.
    I have tried many of them and all of them got me a lot of praises. All thanks to you.
    After my marriage i shifted out of India so i have to cook all alone here. I have never been too much into cooking before & also being away from my mother your recipes helped me a lot. Thanks again.4 stars

    • that is such a sweet comment from you almas. thank you very much. i am glad that the recipes are working out so good for your. thanks again and welcome. wish you all the best.

  4. Hi Dassana,
    I have laddu besan at home which is a little coarse, can that be used for the kofta instead of regular besan. Also, can the koftas be shallow fried?
    -Meera

  5. 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.

  6. 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.5 stars

    • 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.

  7. hi Amit, how to make porous kofta as ur recipe mentioned it’s not porous and doesn’t absorb the gravy

  8. 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 xoxo5 stars

  9. 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.5 stars

    • 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.

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

  11. 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 ?5 stars

    • 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.

  12. 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 .. Latha5 stars

  13. Hi, I wanted to know instead of using besan can I use rice flour. Do let me know.

  14. 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?5 stars

    • 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 🙂

  15. 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!!5 stars

    • 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.

  16. 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.

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

  18. 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?

  19. I made lauki kofta today. It tasted well but the koftas were a bit hard. Where did i go wrong?

    • 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.

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