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Ingredients

• 3 medium pieces Bottle Gourd (Lauki) (peeled, washed and grated)
• 1 tsp Salt (divided: ½ tsp for water extraction, ½ tsp for seasoning)
• 4 tbsp Vegetable Oil (for frying kofta and tempering)
• 1 tsp Ajwain (Carom Seeds) (crushed)
• 1 tsp Red Chili Flakes
• 1 tsp Red Chili Powder
• 0.5 tsp Coriander Powder
• 0.5 tsp Turmeric Powder
• 0.5 tsp Whole Cumin Seeds
• 1 packet Maggi Masala Packet (approx. 10 g)
• 2 tbsp Gram Flour (Besan) (lightly toasted if desired)
• 0.5 tsp Asafoetida (Hing)
• 2 pieces Green Chilies (slit lengthwise)
• 4 cloves Garlic Cloves (peeled)
• 3 medium Onion (finely chopped)
• 1 piece Bay Leaf
• 2 inch Ginger (peeled and minced)
• 5 tbsp Plain Yogurt (fresh, not overly sour)
• 0.5 tsp Garam Masala
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)
• 2 pieces Neem Leaves (Kadi Patta) (optional, for aroma)
• 30 g Paneer (Indian Cottage Cheese) (grated, for garnish)

Instructions

1. Prepare Bottle Gourd

   Peel, wash and grate the three bottle gourds using the large grater. Sprinkle a pinch of salt and mix gently to release excess water.

   Time: PT10M

2. Extract Water

   Place the grated gourd on a clean kitchen cloth, gather the corners and twist to squeeze out as much liquid as possible. Collect the liquid in a bowl for later use.

   Time: PT5M

3. Make Kofta Mixture

   In the mixing bowl combine the squeezed gourd, 2 tbsp gram flour, 1 tsp ajwain, 1 tsp red chili flakes, 1 tsp red chili powder, ½ tsp coriander powder, ½ tsp turmeric, ½ tsp whole cumin, 1 packet Maggi masala, ½ tsp hing and a pinch of salt. Mix until a smooth, non‑sticky dough forms.

   Time: PT5M

4. Shape Koftas

   With wet hands, shape the mixture into small round balls (about 2 cm diameter). No oil or water should be added to the hands.

   Time: PT5M

5. Fry Koftas

   Heat 3‑4 tbsp oil in a kadhai over low heat. Gently place the koftas in the oil, do not stir immediately. Let them set for a minute, then turn slowly to brown all sides. Fry until golden and cooked through.

   Time: PT10M

   Temperature: Low heat

6. Set Fried Koftas Aside

   Remove the koftas with a slotted spoon and place on a paper‑towel lined plate. Keep warm.

   Time: PT2M

7. Prepare Gravy Base

   In the same oil, add 1 bay leaf, ½ tsp cumin seeds and ½ tsp hing. When the seeds crackle, add the chopped onions and sauté until golden brown.

   Time: PT7M

   Temperature: Medium heat

8. Add Aromatics

   Add the minced ginger (2‑inch piece) and garlic cloves (4). Sauté for 1 minute. Then stir in ½ tsp turmeric, 1½ tsp red chili powder, 1 tsp coriander powder, ½ tsp salt and ½ tsp cumin powder.

   Time: PT3M

   Temperature: Medium heat

9. Incorporate Yogurt

   Lower the heat, whisk 5 tbsp plain yogurt until smooth and gradually add to the pan, stirring continuously to prevent curdling.

   Time: PT2M

   Temperature: Low heat

10. Simmer Gravy

    Cover the pan and let the gravy cook on low heat for 2‑3 minutes until the oil separates.

    Time: PT3M

    Temperature: Low heat

11. Add Liquids

    Stir in the reserved bottle‑gourd water (about ½ cup) and bring to a gentle boil. Add ½ tsp garam masala and mix.

    Time: PT3M

    Temperature: Medium heat

12. Combine Koftas and Finish

    Gently place the fried koftas into the simmering gravy. Cover and cook for 3‑4 minutes so the koftas absorb flavors.

    Time: PT4M

    Temperature: Low heat

13. Final Garnish

    Turn off the heat. Sprinkle chopped fresh coriander, optional grated paneer, and a few neem leaves. Add a pinch of black salt and a dash of red chili flakes if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bottle Gourd (Lauki): Zucchini (for texture)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Ajwain (Carom Seeds): Cumin seeds
• Instead of Red Chili Flakes: Paprika
• Instead of Red Chili Powder: Cayenne pepper
• Instead of Maggi Masala Packet: Any instant masala mix
• Instead of Gram Flour (Besan): Rice flour
• Instead of Green Chilies: Jalapeño
• Instead of Onion: Shallots
• Instead of Ginger: Galangal
• Instead of Plain Yogurt: Greek yogurt (thinned)
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Paneer (Indian Cottage Cheese): Tofu

Equipment Needed

• Large Grater
• Clean Kitchen Cloth
• Mixing Bowl
• Kadhai or Deep Frying Pan
• Spatula or Slotted Spoon
• Knife
• Cutting Board
• Blender or Mortar & Pestle (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Squeezing out excess water from grated bottle gourd to keep koftas firm.
• Frying koftas on low heat to ensure they cook through without burning.
• Continuously stirring yogurt into the gravy on low heat to prevent curdling.
• Adding koftas to the gravy gently and avoiding vigorous stirring.

Chef Tips from the Video

• For extra fragrance, lightly toast the gram flour before mixing.
• A pinch of kasoori methi (dried fenugreek leaves) can be added with the garam masala for depth.
• Serve with warm whole‑wheat rotis or steamed basmati rice.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.

Freezer: Koftas can be frozen separately for up to 1 month; thaw and reheat before adding to fresh gravy.

Room temperature: Not recommended beyond 2 hours.

Make-Ahead Tips

• Grate and squeeze the bottle gourd a few hours ahead; keep the water refrigerated.
• Fry the koftas and store them separately; reheat in the gravy just before serving.
• Prepare the spice mix in a small bowl and keep it sealed for future use.

Frequently Asked Questions