Lauki Kofta Recipe
This Lauki Kofta brings together tender, spiced bottle gourd dumplings simmered in a rich and aromatic onion-tomato gravy. It’s a comforting, flavorful curry that turns simple ingredients into a dish that feels warm and satisfying.
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Servings: 4
Calories: 260kcal
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.
Nutrition
Calories: 260kcal