Lauki Kofta Curry


lauki kofta curry

Crispy delights of bottle gourd dumplings submerged in a rich and aromatic gravy.



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60 Mins

21 Ingredients


for paste: 1 medium onion - roughly chopped, 2 medium tomatoes- roughly chopped, ½ inch piece ginger - chopped, 1 green chili (optional), 2 pods garlic

1.5 cups lauki (bottle gourd or dudhi) grated

one-third cup besan (gram flour)

½ teaspoon red chilli powder(optional)

½ teaspoon jeera powder

1 green chili, finely chopped (optional)

salt to taste

½ teaspoon grated ginger

one-third cup coriander leaves, chopped finely

1 tsp oil (for gravy)

4 cloves

oil for deep frying

1 bay leaf

2 green cardamoms

¼ teaspoon haldi powder

1 inch cinnamon stick

one-third cup plain yogurt (dahi or curd), whisked

1.5 teaspoons kasoori methi (dried fenugreek leaves) lightly crushed

1 teaspoon red chili powder (optional)

1 teaspoon dhaniya powder

½ teaspoon garam masala (optional)


For the koftas: Peel the loki. Wash it. Grate it. Squeeze out the water as much as you can. Keep the lauki water to make the gravy. In a mixing bowl, add the squeezed, grated lauki and the rest of the ingredients including besan (gram flour), 1/2 tsp jeera powder, ½ teaspoon red chilli powder(optional), 1 green chili, ½ teaspoon grated ginger, coriander leaves, and salt taste.

Mix well to make a sticky dough (you can add besan to adjust the consistency).

Heat the oil in Kadai for deep frying.

Grease your hand with some oil. Take a small portion and make round balls.

Drop the kofta carefully into hot oil( on medium flame) and fry it till they are golden brown from all sides.

Remove them on a paper towel-lined plate and keep them aside.

For the paste: Grind all the ingredients for the paste in a grinder without adding water. Keep aside.

For the gravy: Heat the oil in a pan. Add all the whole spices. Sautee for a minute

Then add the prepared ground paste.

Cook it till all the moisture evaporates and the oil starts to leave the sides of the pan.

Stir occasionally.

Add haldi powder, red chili powder, jeera powder, dhaniya powder, and salt to taste.

Mix it well and cook it for a minute.

Then add lauki water to make the gravy consistency

Lower the heat and then add whisked yogurt. And immediately stir it well till everything is mixed.

Simmer for another 4-5 minutes on medium flame.

Add garam masala and kasoori methi. Mix it well.

Add kofta just before serving, and stir gently.

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