Lauki Kofta Curry is one of the most popular curries of North India. Once you know the basic recipe, you can create variations just by changing the ingredients of the balls or just by changing the gravy.

Kofta ingredients

Curry ingredients

Method

1. Peel and grate lauki coarsely. Squeeze the grated lauki so that all the excess water is removed.



2. Peel and grate potatoes. Add grated lauki, besan, coriander powder, red chili powder, salt, and mix it well.





3. Make walnut size balls of the mixture.



4. Heat oil in a wok and fry the balls until golden brown.



5. Keep them aside.



6. For the gravy: Heat 1 tbsp oil in a pan. Add cumin powder, turmeric powder, coriander powder, chilli powder, kasoori methi, and Kitchen King masala. Mix well.
7. Add freshly blended tomatoes and saute till the oil starts separating. Now add cashew powder, salt, and 4 cups of water. Once it starts to boil, reduce the heat to low and simmer for 10 minutes.





8. Add Garam Masala and turn off the heat.
9. To serve, put koftas in a dish and pour the gravy on top. Garnish it with chopped coriander leaves and cream. Lauki Kofta Curry is ready to serve.

Notes

1. Make sure to squeeze the grated lauki otherwise it will be hard to make balls. Grated lauki becomes watery after some time.
2. This recipe calls for no onion and garlic. Basically, it’s a Jain recipe. If you like, you can add finely chopped onions to the kofta batter. Also, you can fry onion, ginger, and garlic before tomato puree to make the gravy.
3. Add whatever you want to the koftas but make sure that they are spicy and tasty even without the gravy. In fact you can even serve koftas as starters.

Summary

Recipe Name

Lauki Kofta Curry

Author Name

Kusum Jain

Published On

2010-06-26

Total Time

45M

Average Rating

5 Based on 1 Review(s)