My Version Of Lauki Kofta
Usually, lauki kofta curry requires quite a bit of prep work, so whenever I make it I make sure to prepare a large batch of kofta and freeze them for later. So I just have to make the gravy, add some koftas from my freezer stash and it’s ready. When making in bulk, grating bottle gourd requires a lot of arm work. To reduce that I recommend using a food processor with a grating disc. The grating part gets done in just 5 minutes. Isn’t it quick? Sometimes, I use my frozen onion-tomato masala to make this lauki kofta curry. So my meal comes together in just 15 minutes. I just have to reheat the gravy and add kofta along with whisked yogurt, kasoori methi, and garam masala. Such meal preps are handy when you’re in a rush or not in the mood to cook.
Ingredient Notes
Here is the pic of the ingredients you’ll need to make lauki kofta. For the gravy, you’ll need onion, tomato, ginger, garlic, green chili, yogurt and basic spice powders.
Step By Step With Tips
- Crush Ginger, Green Chili & Cilantro Add ginger, green chili, and cilantro in a food processor and run it until it becomes coarsely ground. Remove it in a bowl. In the same food processor, we will grate the lauki. Note: I am making kofta in a large quantity that’s why I am using a food processor. Otherwise, use a small grinder or chop them finely using a knife.
- Grate Lauki & Squeeze Out Water
Peel the bottle gourd, cut it into half vertically, and make 6-7 inches long pieces. If your lauki has mature seeds then discard those otherwise it’s ok. Use a grating disc with a food processor, keep the processor running, and press the pieces of lauki from the tube and grate. Then using a clean man’s handkerchief or a muslin cloth, squeeze as much water as possible from the grated lauki and add to the same bowl with chili-cilantro mixture. Save this water and add it to gravy later.
- Make a kofta Mixture
Add spice powders (red chili and cumin-coriander powder), salt, and besan. Mix with a light hand and it comes together like a thick, sticky dough mixture.
- Shallow Fry Lauki Kofta Shallow fry kofta using a paniyaram pan on low-medium heat. Do cover with a lid while cooking, so it gets cooked from the center. Air Fry Kofta: It is a must to line your air fryer with parchment liner and air fry at 350 F for 20 minutes. Deep Fry Kofta:
This is the quickest method, but it is high in calories. So I avoid it most of the time. I prefer shallow frying in a paniyaram pan because it gives a slightly similar taste to a deep-fried one.
- Make Gravy & Add Kofta
You’ll need to make a typical North Indian style onion tomato gravy with spices. Detailed instructions are in the recipe card below. Add whisked yogurt to the gravy and stir immediately to avoid curdling. Keep the gravy slightly on the thinner side as kofta will absorb some moisture. Add lauki kofta and simmer for 2 minutes. Lastly, add garam masala, kasoori methi, and cilantro.
Serving: Serve lauki kofta curry with roti, paratha, or naan. It can be served with jeera rice or plain basmati rice.
Storage & Freezing Lauki Kofta
In the refrigerator, leftover curry stays good for 2 days. If making ahead of time for the next day then store kofta and gravy separately in the fridge. At the time of serving, reheat the gravy, add kofta, simmer, garnish with cilantro, and serve. Freezing Kofta: Place cooked lauki kofta in a parchment paper lined tray and freeze until frozen. Transfer it into a freezer-safe ziplock bag and store. It stays good for up to 3 months. Thaw: Remove the required kofta and keep it on a counter until defrosted. Or quickly defrost in a microwave.
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Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
