How to Make Lauki Kofta Curry

Posted on Sep 14 2018 - 2:08pm by kumar
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Serves: 2 People

Ingredients to make Lauki Kofta Curry :

  • For Kofta: 500 gms – Lauki/bottle gourd (Peeled & Grated)
  • 4 tbsp – Besan | chick pea flour
  • 1/2 tsp – Dhania | coriander Powder
  • 1/4 tsp – Haldi | turmeric Powder
  • A pinch – Hing | asafoetida Powder
  • 1/2 tsp – Adrak | ginger finely chopped
  • 2 – Green chilli finely chopped
  • 1 tblsp – Fresh Dhania | coriander finely chopped
  • 1/2 tsp – salt | To taste
  • oil for frying
  • For Gravy: 3 – tomatoes roughly chopped
  • 2 – onion roughly chopped
  • 1 – Potato boiled and peeled
  • 1 tsp – jeera | Cumin Seeds
  • 2 – lavang | Cloves
  • 2 – Green chillies
  • 1 tsp – Adrak | ginger finely chopped
  • 1/2 tsp – Chole masala
  • 1/4 tsp – Garam masala
  • 1 tsp – Gur | jaggery grated
  • 1 tblsp – oil
  • To taste salt
  • For Garnish:
  • 1 tblsp – Fresh Dhania | coriander Leaves finely chopped
  • 1 tsp – Yogurt

How to make Lauki Kofta Curry :

  • For Kofta: Gently squeeze the grated lauki and remove as much water as possible. In a mixing bowl, add squeezed lauki, besan, salt, adrak, green chili, hing, haldi, dhania powder and fresh dhania.
  • With a spoon, gently combine all the ingredients. Shape them to kofta of any shape as you desire.
  • In a wide bottomed pan, heat oil for deep frying. When the oil starts to bubble a bit, reduce the flame to low.
  • Drop a kofta gently into the oil. Depending upon the size of your pan, you can make 5 to 6 koftas at one go. Fry the koftas till they become golden brown from all sides. You need to gently flip the koftas in this process. Set on napkin.
  • You need to fry the koftas in multiple batches. For this quantity we got 10 koftas, fried in 2 batches.
  • Preparing Gravy: In a non stick pan heat oil, add jeera and lavang. When jeera crackles, add onion and saute for 2 minutes.
  • Add adrak , green chili and tomatoes and saute for 3 to 4 minutes. Switch off the gas and transfer to a plate to cool.
  • Grind along with boiled potato to a smooth paste. If required add very little water.
  • In the same non stick pan, add this smooth paste and add water to adjust gravy consistency.
  • Add grated jaggery, chole masala and garam masala and let it blend with the gravy.
  • When the gravy comes to a boil, switch off the gas after 2 minutes.
  • Add Luaki kofta into the gravy and let the kofta absorb the flavours of the curry. The kofta will swell up a bit.
  • Transfer to a serving bowl. Garnish with finely chopped dhania leaves and yogurt. Serve hot along with any Rice | Biryani | Pulav | Roti | Paratha.
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