Make a tasty yet low calorie version of Lauki Kofta Curry with simple, step-wise picture recipe. Easy, restaurant style bottle gourd kofta curry recipe.
Today’s recipe is a simple and tasty side dish recipe – Lauki Kofta Curry that goes really well with rotis, chapati, naan or kulcha or any Indian bread. Lauki (bottle gourd) is one of the vegetables that gets a lot of hate, even from the vegetarians. Including me. It is an extremely healthy vegetable, with a lot of water content and is nutrient-rich. To make it bearable and make it lovable for people like me, I turn it into delicious Koftas. With a rich and creamy gravy, it makes best side dish for any Indian bread or pulao.
I have already shared a few Kofta recipes like – Malai Kofta curry, Soya Kofta curry and just like those, this recipe of Lauki Kofta Curry is also a low calorie version. I shallow fried the lauki kofta in paniyaram pan/appe pan. The cast iron Paniyaram pan is from Essentialtrails and it is one of my best kitchen equipment. These koftas turned out crispy, golden and perfectly cooked all the way through. The base of my kofta gravy is made from onions, tomatoes and cashews – so it turns out creamy without having to use fresh cream at all. If you want to keep it simple, don’t even add cashews – I can vouch that it will still turn out delicious.
How to make Lauki Kofta Curry | Bottle Gourd Kofta Curry –
Detailed step-wise picture recipe of making Lauki Kofta Curry | Bottle Gourd Kofta Curry –
To make Lauki Kofta –
First peel off the skin of bottle gourd, chop them into big sized chunks and grate them finely.
Squeeze off any excess water from the grated bottle gourd. Tightly press them in batches until there is no water content at all.
Add finely chopped onions to the grated bottle gourd.
Next add finely chopped coriander leaves, red chilli powder, garam masala, cumin powder, turmeric powder and mix well.
Add gram flour little by little and mix it until it comes together.
When it is rolls easily without sticking much, add salt as needed and mix it well.
Make equal sized balls of Koftas.
Meanwhile heat 1/2 tsp of oil in each cavity of paniyaram pan and set it on medium flame. Place each ball of kofta and slow cook them.
When the bottom turns golden, gently flip them and cook on the other side. Once crispy and golden brown all over, remove from pan. Repeat the same with rest of the koftas.
To make creamy kofta gravy –
In a pan boil onions, tomatoes and cashews with little water until soft. Once cooled down, grind into a smooth paste.
In the same pan, heat oil and add shahi jeera.
As they splutter, add ground paste. Cook for 4-5 mins.
Add spice powders – red chilli powder, turmeric powder, garam masala powder and salt as needed. Cook for another 4 mins on low heat.
As it comes together, add probably half a cup of water.
When the gravy begins to boil, add the prepared koftas.
Cook them for 3-4 mins on low flame and garnish with coriander leaves.
Serve hot with any Indian bread or Pulao.
- The koftas can also be deep-fried.
- Adjust spices as per preference.
- Butter can be used in the place of oil to make the gravy and for a richer version, top off the gravy with fresh cream.
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