Lauki Kofta is a comforting, aromatic dish that turns simple bottle gourd into something truly memorable. Soft, air-fried dumplings made from grated lauki and fragrant spices are gently simmered in a velvety onion-tomato gravy, allowing them to soak up layers of warmth and flavor. The result is a luxurious, homestyle curry with tender koftas, a rich base, and a harmony of spices that make every bite deeply satisfying.

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Ingredient Breakdown

This recipe relies on the interplay of fresh produce, earthy flours, and classic Indian spices. Grated lauki forms the base of the koftas, contributing moisture and softness, while besan and rice flour work together to bind the mixture and create a crisp outer layer when air-fried. Aromatics like ginger and chilies add brightness and heat, while garam masala infuses gentle warmth.

The curry is built from a foundational blend of onions, tomatoes, ginger-garlic paste, and chilies. These ingredients simmer into a smooth masala that forms the body of the gravy. Cumin seeds provide nutty depth, coriander and turmeric build complexity, and kasuri methi imparts an unmistakably bold, savory aroma. A final garnish of cilantro brightens the entire dish.

Step-by-Step Preparation Guide

Preparing and draining the lauki is essential for sturdy koftas. After grating, the lauki rests with a sprinkle of salt, which draws out excess moisture. Thoroughly squeezing out this liquid prevents the koftas from becoming mushy and ensures they develop the right amount of firmness.

Mixing and shaping the kofta mixture begins with combining the strained lauki with besan, rice flour, ginger, chilies, and garam masala. The batter should resemble a loose pakora consistency, which helps the dumplings cook evenly from the inside. Dividing the mixture into uniform portions allows the koftas to cook at the same rate.

Air-frying the koftas gives them a crisp coating without heavy oil. A light spray of oil promotes browning, and shaking the basket halfway ensures even cooking. Once they turn golden and set, they hold their shape beautifully in the curry.

Cooking the onion-tomato base forms the foundation of the gravy. Onions soften in oil until translucent, then tomatoes and aromatics cook down until tender enough to blend. This silky paste becomes the heart of the sauce.

Simmering the curry deepens its flavor. The blended masala meets warm oil and spices, cooking until the oil begins to release from the edges — a key indicator that the flavors have matured. Water, garam masala, kasuri methi, and salt then create a smooth, fragrant gravy ready to welcome the koftas.

Combining the koftas and gravy is the final step. A short simmer allows the dumplings to soak up the flavors without falling apart. Finished with fresh cilantro, the dish becomes cohesive, comforting, and ready for serving.

Recipe Tips & Frequently Asked Questions

Preventing koftas from becoming too soft or breaking:
Always squeeze the lauki thoroughly and avoid adding too much water.

Adjusting spice levels without overpowering the dish:
Increase green chilies for heat or add extra chili powder gradually.

Ensuring the gravy reaches the perfect consistency:
Simmer longer to thicken, or add a splash of water if it becomes too dense.

Making the koftas in advance for quicker meal prep:
Store them air-fried, then add to the gravy just before serving.

Why did my koftas break or flatten?
The mixture may have held too much moisture or lacked enough flour.

Can the koftas be deep-fried instead of air-fried?
Yes, deep-frying works perfectly and yields a crispier exterior.

Can I prepare the gravy ahead of time?
Absolutely — prepare and refrigerate, then heat before adding koftas.

How do I thicken or thin the curry if needed?
Adjust the water amount or simmer uncovered for a few minutes.

What to Serve With This Recipe

Lauki Kofta pairs beautifully with basmati rice, jeera rice, or any Indian flatbread such as roti, naan, or paratha. A cooling cucumber raita or simple kachumber salad makes a refreshing side, balancing the richness of the curry. For gatherings or festive meals, serve it alongside dals, chutneys, and lightly spiced sabzis for a complete spread.

Creative Variations

Koftas can transform easily with small changes: add grated paneer or mashed potatoes for a richer texture, or incorporate crushed cashews for a creamy bite. The gravy can also be made indulgent with cashew paste or a swirl of yogurt for a smoother, silkier finish. Changing the spice profile — adding smoked paprika, extra kasuri methi, or whole spices — can give the dish a new personality each time.

Lauki Kofta is a beautiful example of how simple ingredients can create an elegant, comforting meal. With tender koftas, a deeply flavored gravy, and vibrant aromatics, this dish brings warmth and satisfaction to the table. It’s a versatile recipe suited for everyday meals, dinner gatherings, or whenever you want something hearty, flavorful, and homemade.

Ingredients

For the kofta

1–2 green chilies, finely chopped
1 medium lauki (bottle gourd), grated — yields roughly 1½ to 2 cups
5 tablespoons besan (gram flour), about 45 g
2 tablespoons rice flour, around 20 g
1 teaspoon grated ginger
¼ teaspoon garam masala
½ teaspoon salt, divided

For the curry

2 medium tomatoes, roughly sliced
1 medium red onion, sliced
2 teaspoons ginger-garlic paste
1 green chili, chopped
3/4 teaspoon cumin seeds
1½ teaspoons coriander powder
1/2 teaspoon turmeric
1 tablespoon oil + 2 teaspoons oil (divided)
1/4 teaspoon red chili powder, adjust for heat
2 cups water
1/4 teaspoon garam masala
1 teaspoon crushed kasuri methi
Cilantro, for garnish

Instructions

Make the Kofta

Start by peeling and grating a medium bottle gourd, yielding between 1½ and 2 cups. Transfer the grated lauki to a bowl, sprinkle ¼ teaspoon salt over it, and allow it to rest for 15 minutes. This helps draw out excess moisture.

Place the softened lauki in a muslin cloth and squeeze thoroughly to remove as much water as possible. Move the strained lauki into another mixing bowl.

Add the besan, rice flour, chopped green chili, grated ginger, and garam masala. Mix everything together with your hands. A touch of water may be needed to bring the mixture together — the texture should remain loose, similar to onion pakora batter. This consistency helps the koftas cook evenly in the air fryer.

Divide the mixture into 7 or 8 portions. Preheat the air fryer following the manufacturer’s directions, then arrange the koftas in the basket. Lightly spray with oil and cook at 350°F for approximately 20 minutes, shaking once midway. Depending on the air fryer, the cooking time may vary slightly. When the koftas turn firm and lightly golden, set them aside.

Make the Curry

Heat 2 teaspoons oil in a pan over medium heat. Add the sliced onions and sauté for 2–3 minutes until they soften and become translucent. Add ginger-garlic paste, tomatoes, and chopped green chili, along with ¼ teaspoon salt to help the tomatoes break down faster.

Cover and cook for 4–5 minutes until the tomatoes soften. They do not need to be completely cooked — just tender enough to blend smoothly. Remove from heat, let it cool slightly, then transfer the mixture to a blender and process into a smooth paste. Set aside.

Warm a pan over medium heat and pour in 1 tablespoon oil. Once hot, add cumin seeds and allow them to sizzle. Stir in the blended onion-tomato mixture. Add coriander powder, turmeric, and red chili powder, stirring well to cook the spices for about a minute.

Continue cooking for 5–6 minutes until the masala deepens in color and you notice oil separating along the edges — a sign that the mixture is well-cooked.

Pour in 2 cups water, followed by garam masala, crushed kasuri methi, and salt as needed. Bring the curry to a gentle boil. Add the prepared koftas and allow them to simmer in the gravy for 2–3 minutes so they absorb some of the flavor.

Finish with fresh cilantro and serve warm with rice or roti.