Lauki Kofta Curry

Ingredients

• 500 g Bottle Gourd (Lauki) (peeled, grated, boiled briefly and squeezed dry)
• 100 g Paneer (grated or mashed)
• 2 pcs Green Chilies (finely chopped)
• 1 tbsp Ginger (fresh, grated)
• 1 tsp Roasted Cumin Powder (dry roasted cumin seeds ground to powder)
• 1 tsp Coriander Powder
• 1 medium Onion (finely chopped)
• 3 tbsp Roasted Gram Flour (Besan) (lightly roasted till light brown)
• to taste Salt
• 2 tbsp Butter (unsalted)
• 3 medium Tomatoes
• 2 tbsp Peanuts (optional) (roasted)
• 2 tbsp Cashews (roasted)
• 2 pcs Green Cardamom Pods
• 1 pcs Bay Leaf
• 1 pcs Black Cardamom
• 3 pcs Cloves
• 1 tsp Fennel Seeds
• 1 tsp Red Chili Powder
• 0.5 tsp Turmeric Powder
• 3 cloves Garlic (minced)
• 2 cup Water
• 1 tsp Kasoori Methi (dried fenugreek leaves, crushed)
• 0.5 tsp Sugar
• 0.25 cup Heavy Cream (room temperature)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 2 cup Vegetable Oil (for deep frying)

Instructions

1. Prepare the Bottle Gourd

   Peel the lauki, cut into small pieces and grate using the thick side of a grater. Discard the seeds. Immediately transfer the grated lauki to a pot of boiling salted water, give a quick boil (about 3 minutes), then turn off the heat.

   Time: PT15M

2. Drain and Squeeze

   Drain the lauki well, then place it in a clean kitchen cloth or cheesecloth and squeeze out as much water as possible. The drier the mixture, the better the kofta will hold together.

   Time: PT5M

3. Make the Kofta Mixture

   In a mixing bowl combine the squeezed lauki, grated paneer, chopped green chilies, grated ginger, roasted cumin powder, coriander powder, finely chopped onion, roasted besan, and salt. Mix thoroughly until a cohesive dough forms.

   Time: PT10M

4. Shape and Test Fry

   Take a small portion of the mixture, shape into a round or flat kofta and fry a single piece in hot oil. If it breaks, add a little more besan and re‑mix.

   Time: PT5M

5. Deep Fry the Koftas

   Heat oil to medium temperature and gently slide the koftas in, turning occasionally, until they turn golden brown and firm. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

6. Grind the Curry Base

   In a blender combine tomatoes, onions, peanuts, cashews, green cardamom, bay leaf, black cardamom, cloves, fennel seeds, garlic, ginger, red chili powder, turmeric, coriander powder, and salt. Blend to a smooth puree, then strain through a fine mesh sieve, discarding seeds and skins.

   Time: PT5M

7. Cook the Curry Base

   In a pan melt butter over medium heat, add chopped ginger and green chilies, sauté for 30 seconds. Pour the sieved puree, increase heat to high and cook until it whistles once, then lower the flame and let it whistle two more times.

   Time: PT8M

8. Add Water and Simmer

   Add 2 cups of water, stir well and let the gravy simmer for 5 minutes on medium heat.

   Time: PT5M

9. Season the Gravy

   Stir in crushed kasoori methi, a slit green chili, and a pinch of sugar. Cook for another 2 minutes.

   Time: PT2M

10. Finish with Cream and Coriander

    Turn off the heat, add heavy cream and chopped fresh coriander, stir gently. Do not re‑heat to preserve the cream's silky texture.

    Time: PT2M

11. Combine Koftas with Curry

    Gently place the fried koftas into the hot gravy, let them sit for 2 minutes so they absorb some sauce, then serve.

    Time: PT2M

12. Plate and Serve

    Transfer the kofta curry to a serving bowl, garnish with a drizzle of cream and extra coriander leaves. Serve hot with naan, roti or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Bottle Gourd (Lauki): Zucchini
• Instead of Paneer: Firm tofu
• Instead of Green Chilies: Jalapeño
• Instead of Ginger: Ginger paste
• Instead of Roasted Cumin Powder: Cumin powder
• Instead of Roasted Gram Flour (Besan): Regular besan
• Instead of Butter: Ghee, Oil
• Instead of Peanuts (optional): Almonds
• Instead of Cashews: Almonds
• Instead of Red Chili Powder: Paprika
• Instead of Kasoori Methi: Fenugreek leaves (fresh)
• Instead of Sugar: Honey
• Instead of Heavy Cream: Full‑fat coconut milk
• Instead of Fresh Coriander Leaves: Fresh parsley
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Grater
• Saucepan
• Deep Frying Pan / Kadhai
• Mixer Grinder
• Fine Mesh Sieve
• Spatula
• Mixing Bowl
• Knife
• Cutting Board
• Ladle

Critical Steps — Do Not Skip

• Squeezing excess water from the grated lauki is essential for kofta binding.
• Testing a kofta before frying ensures the mixture has the right consistency.
• Cooking the curry base until it whistles twice reduces raw tomato flavor.
• Adding cream off the heat prevents curdling.
• Gentle handling when adding koftas to the gravy keeps them intact.

Chef Tips from the Video

• For an extra aromatic touch, add a pinch of garam masala just before serving.
• Press the kofta mixture through a fine sieve before shaping for an ultra‑smooth texture.
• If you prefer a richer gravy, substitute half the water with chicken or vegetable stock.

Troubleshooting

Storage

Refrigerator: Store the koftas and curry separately in airtight containers for up to 3 days.

Freezer: Unfried kofta mixture can be frozen for up to 1 month; thaw before shaping and frying.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the kofta mixture a few hours ahead, refrigerate, and shape just before frying.
• The curry gravy can be made a day ahead; reheat gently before adding koftas.
• Roast besan in advance for deeper flavor.