Lauki Kofta | Lauki ke Kofte » Dassana’s Veg Recipes

This Lauki ke Kofte recipe has bottle gourd kofta dunked in a scrumptious, spiced tomato-based gravy. The primary time I attempted Lauki Kofta was at my in-law’s place. I by no means knew that this sort of a delish, tangy curry may very well be made with bottle gourd (opo squash, lengthy melon or lauki, dudhi, ghia). The well-known model Malai Kofta is what I used to be accustomed to.

About Lauki ke Kofte

Lauki, dudhi, ghia, bottle gourd or opo squash is used to make the koftas or fried dumplings on this Lauki ke Kofte recipe. These are steeped in a tangy, mildly spiced gravy with a tomato base. This vegan gravy is wealthy and laden with flavors.

I fell in love with the koftas after making an attempt this Lauki Kofta for the primary time. They have been completely melt-in-mouth. The gravy had a pleasant tangy style coming from the tomatoes.

My mom-in-law’s Lauki Kofta recipe doesn’t have anything within the curry paste, which is majorly made with tomatoes, onions, ginger and garlic. The tempering is of solely cumin seeds.

I improvised on her Lauki Kofta recipe and turned it right into a smoother and creamier model by including cashews. The nuts add physique to the gravy and improve the style.

There’s quantity of prep work that goes on this Lauki Kofta recipe. If all the things is in place, it turns into simpler.

For the dumplings half, I’ve made koftas which don’t take up a lot of the gravy as they aren’t porous or very comfortable. You’ll be able to add lauki pakoda or fritters. These will take up the gravy, swell and may break as properly.

The foremost distinction between kofta and pakoda is the consistency of the combination or batter. Kofta combination is thick and pakoda batter has a pouring consistency. You’ll be able to select no matter’s possible for you.

The Lauki ke Kofte is greatest loved with roti, phulka, naan, parathas, roomali roti, jeera rice and even plain steamed rice.

Step-by-Step Information

How one can make Lauki Kofta

Make Kofta

1. Rinse, peel and grate 1 medium-sized lauki or bottle gourd. Measure the grated lauki and you will want 2 cups of those.

Squeeze the grated lauki and hold the juice. We are going to use this juice within the gravy.

Observe: If the bottle gourd tastes bitter, then throw it away. So do a style check earlier than you peel and grate the lauki.

2. To the grated lauki, add the next elements:

• 4 tablespoons gram flour (besan)
• ¼ teaspoon garam masala powder
• ¼ teaspoon purple chili powder
• 1 finely chopped inexperienced chili
• salt as required

3. Combine properly and kind small sized spherical or oval balls. Run a little bit of oil in your palms when shaping the kofta.

Should you add water to this combination, you’ll get a pakoda batter. Drop spoonfuls of the batter within the oil to make pakoda. Keep in mind so as to add much less water to make the batter.

4. Warmth oil in a kadai or frying pan for deep frying or shallow frying.

Gently place the lauki koftas within the sizzling oil. I first added only one to verify if it breaks or doesn’t break. You’ll be able to decide to shallow fry or deep fry.

5. Fry koftas in oil, let all sides brown evenly turning over gently as wanted. The primary kofta which I added has already browned.

6. To soak up additional oil, drain fried lauki koftas on paper tissues.

Make Masala Paste and Sauté

7. In a blender or mixer-grinder, make a wonderful, clean paste of the next elements:

• 2 giant roughly chopped tomatoes
• 1 medium sized roughly chopped onion
• 1 chopped inexperienced chili or 1 teaspoon, chopped
• 1 inch chopped ginger or 1 teaspoon chopped ginger
• 4 to five chopped garlic cloves or 1 teaspoon chopped garlic
• 2 tablespoons damaged cashews.

There isn’t a have to any water whereas mixing these elements.

8. Take away the additional oil from the identical pan wherein you fried the koftas. Maintain round 2 tablespoons oil. Or you possibly can decide to make use of 2 tablespoons of recent oil.

Warmth the oil in one other pan or in the identical pan. Fry 1 teaspoon cumin seeds first on a low warmth till they splutter. Add the bottom masala paste. 

Watch out because the paste splutters. If there may be an excessive amount of spluttering, simply cowl the pan with a lid not protecting totally. Enable some steam to flee.

The spluttering stops after the paste combination thickens. Take away the lid. Maintain stirring the masala at instances.

Sauté for whole of 8 to 10 minutes on medium-low warmth after you add the masala paste to the pan.

Make Lauki Kofta Curry

9. After sautéing it for 8 to 10 minutes you will note that the masala paste thickens barely. Now add all of the dry floor spice powders listed beneath:

• ¼ teaspoon turmeric powder
• ¼ or ½ teaspoon purple chili powder or cayenne pepper
• 1 teaspoon coriander powder
• ¼ or ½ teaspoon garam masala powder

10. Stir and prepare dinner the masala for 3 to 4 minutes or until it leaves oil. The masala will even thicken extra and look shiny.

11. Add the lauki juice and 1 cup water or as required. Stir and simmer the gravy for 10 to 12 minutes extra. Don’t cowl the pan with a lid.

12. As soon as the simmering is full and the curry has thickened a bit, season with salt and stir. Should you like a candy style in your gravy, add sugar as required.

Add the fried koftas to the curry and serve Lauki Kofta sizzling with roti, naan, steamed basmati rice or jeera rice.

Skilled Suggestions

• Prep Forward: The preparation for this recipe is time intensive. Maintain the gravy base and kofta pre ready. You’ll be able to mix the masala paste a day upfront and refrigerate it.

  In case you are getting ready this recipe on particular events, you can also make and form the kofta combination and refrigerate them to ease your work. Subsequent day, you possibly can simply fry the koftas and end the gravy.

• Batter Consistency: Should you add water to the kofta combination, you’ll get a batter consistency with which you can also make lauki ke pakode. However keep in mind so as to add some gram flour as properly. Drop spoonfuls of the batter within the oil to make pakoda.

  Additionally word that you would be able to shallow fry or deep fry the koftas. Since these pakodas shall be lighter and fluffy, they’ll find yourself absorbing all of the curry/gravy in the event you dunk them in it. So serve these pakodas once you serve the gravy.

• Deep Frying: Fry the koftas in oil on the proper temperature. The oil must be sizzling sufficient for the kofta to come back up regularly and swiftly. If the kofta stays on the backside and comes up slowly, the oil is heat.

  This may make your kofta take up loads of oil and it could collapse. If the kofta comes up and browns too rapidly, the oil may be very sizzling. This may prepare dinner the kofta from outdoors and the within will stay undercooked.

Extra Useful Suggestions

• Sautéing Masala: The masala paste splutters. Watch out. If there may be an excessive amount of spluttering, cowl the pan with a lid not protecting totally. Enable some steam to flee. The spluttering stops after the combination thickens.
• Curry Consistency: The Lauki Kofta gravy is normally clean, creamy and barely thick. You’ll be able to hold the consistency barely medium or medium-thick consistency too.
• Sweetness: Regulate the extent of sweetness within the gravy by growing or lowering the sugar amount.
• Including Cream: You’ll be able to garnish the Lauki Kofta with a tablespoon of heavy, whipping or two tablespoons of sunshine cream. This may make the gravy richer.
• Make Forward: Put together the gravy and kofta and refrigerate them individually. Serve collectively. So warmth the gravy in a pan. If the gravy is just too thick, add a little bit of sizzling water. Heat the kofta in a preheated oven at 120 levels C (250 levels F) for a couple of minutes.

FAQs

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This Lauki ke Kofte recipe from the archives, first revealed in 2013 has been republished and up to date on December 2022.