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Lauki Kofta
5 from 9 votes

Lauki Kofta

Koftas made with lauki (bottle gourd) are simmered in a spiced onion tomato curry sauce. Lauki Kofta's can be deep-fried or air-fried. Serve this simple North Indian Lauki Kofta curry with roti or paratha for a healthy vegan and gluten-free meal.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 155 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 1/2 pounds bottle gourd 1 medium, about 2 cups grated, aka lauki
  • 1 teaspoon salt
  • 1 teaspoon ginger grated
  • 2 green chili pepper finely diced, adjust to taste
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon cumin powder aka Jeera powder
  • 1/4 cup gram flour add 1 tablespoon more if needed, aka besan
  • neutral cooking oil as required, for frying, generic cooking oil
For the Gravy:
  • 2 tablespoon neutral cooking oil divided, generic cooking oil
  • 1 cup onion finely chopped
  • 1 teaspoon ginger chopped
  • 1 teaspoon garlic chopped
  • 2 green chili pepper chopped
  • 1 cup tomato finely chopped
  • 1 teaspoon cumin seeds aka Jeera
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 1 teaspoon kashmiri red chilli powder
  • 2 teaspoon coriander powder dhaniya powder
  • 1 teaspoon salt
  • 2 cups water or more as needed
  • 1/2 teaspoon garam masala
  • 2 tablespoon cilantro finely chopped, leaves

Instructions

For kofta:
    Cup of Yum
  1. Wash the lauki and peel it using a vegetable peeler. Grate it using the medium hole of a grater. It would be about 2 cups of grated Lauki.
  2. Transfer the grated lauki in a mixing bowl and add salt to it. Mix well using your fingers. Let it sit for 10 minutes. This helps to let the lauki release its water.
  3. Now squeeze the grated lauki in between your palms to remove the water from it. You can also use a muslin cloth to remove the water. Keep the squeezed lauki in another medium-sized bowl.
  4. Add ginger, green chili, red chili powder, cumin powder and besan to the lauki. Mix well with your fingers.
  5. Make small balls from the lauki mixture. (Tip: If you are having trouble making a ball, then add 1 tablespoon more besan)
  6. Heat vegetable oil in a large frying pan (kadhai) over medium to high heat until it reaches 300°F. Once oil is hot, lower the heat to medium.
  7. Fry the balls on medium heat until golden brown from all sides. Stir them in between as needed. (You can also air fry the kofta balls at 350F for about 15-17 minutes. Turn them half way through)
For the gravy:
  1. Heat 1 tablespoon oil in a pan on medium-high heat. Once oil is heated, add onions, ginger, garlic and green chili peppers.
  2. Cook for 3 minutes until the onions are translucent. Then add the tomatoes. Cook for another 3-4 minutes so the tomatoes soften.
  3. Turn off heat and let the masala cool down a bit. Now transfer to a blender and blend to a smooth paste and set aside.
  4. In the same pan, heat 1 tablespoon oil. Add the cumin seeds and let them sizzle.
  5. Add the blended onion tomato masala to the pan. Add turmeric powder, red chili powder, and coriander powder to the pan. Mix well.
  6. Saute the onion tomato masala while stirring frequently for about 6-8 minutes. The masala will thicken, and start leaving oil on the sides of the pan.
  7. Now add the water to the pan. Stir well and let it come to a boil. Continue cooking the masala for 3 minutes.
  8. Now add the cooked kofta balls to the curry. Simmer for 5-6 minutes until the kofta soften and soak the liquids.
  9. Garnish with cilantro and serve with roti.
  10. Cooking kofta
  11. * Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.
Oil as needed
  12. * Cook covered in low flame.
  13. * Once one side is golden, flip and cook the other side same way.
  14. * Make sure the inside of the kofta also cooked thoroughly. Once done, take out.

Notes

  • Don't squeeze lauki too much, or else the kofta can become hard.
  • You can sauté some cashews with the onions and tomatoes to give the curry a creamier texture before blending it all.
  • If you prefer, you can also add some cream at the end for a milder curry.

Nutrition Information

Calories 155kcal (8%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Sodium 1344mg (56%) Potassium 403mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 563IU (11%) Vitamin C 14mg (16%) Calcium 72mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 155

% Daily Value*

Calories 155kcal 8%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 1344mg 56%
Potassium 403mg 9%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 563IU 11%
Vitamin C 14mg 16%
Calcium 72mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.