Don’t tell your kids it’s lauki, tell them these are vegetarian meatballs dunked in a luscious gravy 😉 These are actually so insanely delicious, they’ll happily gobble them up, I promise! Lauki ke Kofte are a delightful vegetarian main course item. They’re made with shredded lauki (bottle gourd), mixed with some crumbled cottage cheese, gram flour & basic spices. These are then deep-fried & immersed into an exquisite gravy. Have them with chapatis or jeera rice, they taste equally good 😋 These melt-in-the-mouth koftas are a hit with almost any age-group.
I know that most people despise bottle gourd, but this dish will convert them for good. On that note, there’s another fantastic lauki dish on the blog that you might want to check out, it’s the Al Yakhni.
For now, check out my recipe for Lauki ke Kofte that I make at home frequently & that even my gourd-hating husband, loves! I assure you’ll fall in love with how quick this is & just how tasty it turns out to be 😍
Lauki के KofteCourse: MainCuisine: IndianDifficulty: Medium
Bottle gourd koftas simmered in a spiced onion-tomato gravy.
For the koftas:
Lauki (bottle gourd): 1 medium sized; peeled & grated
Besan (gram flour): 1/4 cup
Paneer (cottage cheese): 100 gms
Green chilli: 1; finely chopped
Red chilli powder: 1/2tsp + 1tsp for gravy
Coriander powder: 1tsp + 1tsp for gravy
Salt to taste
Oil for deep frying
For the gravy:
Onion: 1 large; finely chopped
Tomato: 2 medium; pureed
Ginger garlic paste: 2tsp
Jeera (cumin seeds): 1tsp
Turmeric powder: 1/2tsp
Kasuri methi: 1tbsp
Salt to taste
- To make koftas: Take the grated lauki in a bowl & squeeze it to take out the excess water (you can use this water to knead dough or add it to other sabzis, it’s highly nutritious).
- Mix besan, crumbled paneer, salt, green chilli, 1/2tsp red chilli powder & 1tsp coriander powder to the lauki. Mix everything well to form a soft dough.
- Make small balls of this dough & deep fry them till they turn deep golden brown in colour. Keep them aside.
- For the gravy: Take oil in a kadhai. Add jeera. Once it starts to crackle, add the chopped onions. Sauté over medium flame till they turn golden.
- Add ginger garlic paste & sauté for a few minutes. Now add the tomato puree. Add salt & mix well.
- Next, add the turmeric, red chilli & coriander powders & sauté till the oil starts separating from the masala. If you feel that it is sticking to the kadhai, add a splash of water.
- Now add the kasuri methi & mix to combine everything together. At this time we will add the hot water to adjust the consistency of the gravy.
- Let the gravy come to a rolling boil & then turn the flame low. The gravy needs to simmer for 5-7 minutes on it’s own.
- Now you can add the koftas & stir carefully. Simmer for 5 more minutes & turn off the flame.
- The Lauki ke Kofte are ready to be served with hot phulkas or jeera rice!
- You may add cream to the gravy if you want to make it a little rich.
- While deep-frying, make sure the flame is on medium so that the koftas are cooked well on the inside.
- Make sure you leave the koftas in the gravy for a while before serving so they absorb the flavours well. This will also make the curry thicker so keep that in mind while adding water.