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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Lauki Kofta Curry

    Published: Apr 5, 2021 | Last Updated On: Jan 19, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Lauki Kofta Curry

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    Lauki Kofta Curry is a delicious Indian curry where bottle gourd dumplings are simmered in an onion-tomato base curry. Make it using my easy recipe (vegan, gluten-free).

    Here are some more kofta recipes that you may like – Malai Kofta, Nargisi Kofta, and Mutton Keema Kofta Curry.

    Lauki kofta served in a bowl.
    Jump to:
    • About Lauki Kofta Curry
    • Ingredients
    • How To Make Lauki Kofta Curry
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Lauki Kofta Curry

    Lauki Kofta Curry (Doodhi Kofta Curry, Ghiya Kofta Curry) is a delicious North Indian style curry where bottle gourd kofta (dumplings) are simmered in a spicy onion-tomato based gravy.

    This curry comes together in under an hour using a few simple ingredients. It is a great dish to serve for everyday Indian meals with roti or tawa paratha.

    Lauki Kofta Curry recipe is vegan and gluten-free and can be easily doubled or tripled.

    Ingredients

    Lauki kofta curry ingredients 1
    Lauki kofta curry ingredients 2
    Lauki kofta curry ingredients 3

    For The Kofta

    To make the crispy and melt-in-mouth lauki kofta you will need lauki (bottle gourd), salt, besan (chickpea flour, gram flour), Kashmiri red chili powder, garam masala powder, and vegetable oil.

    For The Curry

    The curry for lauki kofta comes together using a few basic ingredients. You will need mustard oil, cumin seeds, fresh ginger, garlic, green chilies, onions, fresh tomatoes, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cilantro (fresh coriander leaves).

    I like to make lauki kofta curry in mustard oil but you can use any cooking oil of your choice.

    How To Make Lauki Kofta Curry

    Make Kofta

    Start by preparing the lauki. Wash the lauki and peel it using a vegetable peeler. Cut the lauki into half vertically. Remove the large seeds and then grate the lauki using the medium hole of a box grater. Measure 750 grams of grated lauki.

    Note – Just taste the lauki before using it, because sometimes it might be bitter, which will ruin the taste of the sabzi.

    Add the grated lauki to a medium size mixing bowl and add 2 teaspoon salt to it. Mix well using your fingers.

    Grated lauki and salt added to a bowl.
    Mixed well.

    Keep the bowl aside for 10 minutes. Adding salt to lauki will make it release its water.

    Now squeeze the lauki in between your palms to remove the water from it.

    Tip – Do not squeeze too hard otherwise the kofta will become tough. Do not squeeze too little otherwise, they will disintegrate.

    Squeezing the lauki.

    Do not discard this water. We will use it later while making the gravy.

    Leftover water.

    Add the squeezed lauki to another medium size mixing bowl.

    Add 4 tablespoon chickpea flour, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala powder to the bowl and mix well.

    Squeezed lauki, chickpea flour, chili powder and garam masala powder added to a bowl.
    Mixed well.

    Make small lime size balls from the mixture.

    Small ball made from the mixture.
    Balls ready to fry.

    Fry The Kofta

    Heat vegetable oil for frying the kofta in a nonstick pan over medium-high heat.

    Add 5-6 balls to the hot oil and fry until they turn golden brown in color. Keep flipping the balls gently while frying for even browning.

    Balls added to hot oil.

    Drain the koftas on a plate and keep them aside.

    Fry all the koftas in the same manner and keep them aside.

    Fried kofta.

    Make The Curry

    Heat 4 tablespoon mustard oil in a pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.

    Cumin seeds crackling in the pan.

    Add 2 teaspoon finely chopped ginger, 2 teaspoon finely chopped garlic and 2 teaspoon finely chopped green chili, and saute for a minute.

    Ginger, garlic and green chilies added to the pan.

    Add 1 cup of chopped onions and saute until they are nicely browned (8-10 minutes), stirring frequently.

    Onions added to the pan.

    Now add 1 cup of finely chopped tomatoes and cook for 2-3 minutes.

    Chopped tomatoes added to the pan.

    Add 2 teaspoon coriander powder, 1 teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala powder, and cook for 20-30 seconds.

    Spice powders added to the pan.

    Add the water squeezed from lauki to the pan and cook for 2-3 minutes.

    Water squeezed from lauki added to the pan.

    Now add 2 cups of water and bring the curry to a boil.

    Check for salt and add if needed.

    More water added to the pan.

    Add the kofta to the pan and cook for a minute.

    Tip – Do not stir too much after adding the koftas to the curry otherwise they may break.

    Koftas added to the pan.

    Garnish with chopped cilantro and serve hot.

    Ready lauki kofta curry garnished with cilantro.

    Frequently Asked Questions

    How to make lauki kofta in paniyaram pan?

    Paniyaram pan is a great way to make koftas, if you want to avoid deep frying. Just prepare the lime-sized ball of koftas as per the recipe and keep them aside.

    Heat a paniyaram pan. Add ½ teaspoon oil in each cavity and once it is hot, add one kofta into each cavity and cook until the bottom becomes crisp and golden brown. Once done, turn the koftas using a spoon and pour some more oil on top.

    Fry the koftas until they become nice and crisp from all sides.

    How to bake lauki kofta?

    To bake lauki kofta, prepare lime-sized balls of koftas as per the recipe. Preheat the oven to 400 F(200 C). Arrange all the koftas on the baking sheet in a single layer and brush or spray some oil on top.

    Place the baking tray in the oven and bake until they turn slightly brown (15-20 minutes). Keep checking and turning them at regular intervals.

    How to make air fried lauki kofta?

    Preheat the air fryer to 400 F (200 C) for about 10 minutes. Now make small koftas out of the lauki besan mixture and place them in the air fryer tray.

    Spray some oil on top and cook at 375 F (190 C) for about 5 minutes. Open the air fryer and flip the balls. Air fry for another 10 minutes.

    Serving Suggestions

    If you are planning to serve the curry after some time, then don’t add the koftas to the curry. Add them just before serving and bring the curry to a boil. These koftas are very delicate and they might disintegrate if soaked in curry for too long.

    Serve lauki kofta with Indian bread such as Laccha Paratha, Tawa Paratha, Phulka, Tandoori Roti, or Punjabi Missi Roti.

    It also tastes great with Jeera Rice, Matar Pulao or any other lightly spiced pulao that you prefer.

    Storage Suggestions

    Lauki kofta will last in the fridge for 2 to 3 days when stored in an air-tight container.

    Reheat it in a pan or microwave until nice and warm.

    If you feel it has become a little dry, add a little water and then reheat it.

    You can also store kofta and gravy separately in air-tight containers if you are planning to make it ahead of time.

    Add koftas to the curry just before serving, heat it nicely, and serve hot.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Lauki Kofta Curry is a delicious Indian curry where bottle gourd dumplings are simmered in an onion-tomato base curry. Make it using my easy recipe (vegan, gluten-free).

    Lauki Kofta Recipe

    Lauki Kofta is a delicious Indian curry where bottle gourd dumplings are simmered in an onion-tomato base curry. Make it using my easy recipe.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Resting Time: 10 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 208kcal
    Author: Neha Mathur

    Ingredients 

    For The Kofta

    • 750 grams lauki
    • 2 teaspoons salt
    • 4 tablespoons besan (chickpea flour, gram flour)
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon garam masala powder
    • vegetable oil (as required, for frying)

    For The Curry

    • 4 tablespoons mustard oil (or any other cooking oil)
    • 1 teaspoon cumin seeds
    • 2 teaspoons finely chopped ginger
    • 2 teaspoons finely chopped garlic
    • 2 teaspoons finely chopped green chilies
    • 1 cup chopped onions
    • 1 cup chopped finely tomatoes
    • 2 teaspoons coriander powder
    • 1 teaspoon turmeric powder
    • 2 teaspoons Kashmiri red chili powder
    • ½ teaspoon garam masala powder
    • salt (as required)
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
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    Instructions

    Make Kofta

    • Start by preparing the lauki. Wash the lauki and peel it using a vegetable peeler. Cut the lauki into half vertically. Remove the large seeds and then grate the lauki using the medium hole of a box grater. Measure 750 grams of grated lauki.
    • Note – Just taste the lauki before using it, because sometimes it might be bitter, which will ruin the taste of the sabzi.
    • Add the grated lauki to a medium size mixing bowl and add salt to it. Mix well using your fingers.
    • Keep the bowl aside for 10 minutes. Adding salt to lauki will make it release its water.
    • Now squeeze the lauki in between your palms to remove the water from it.
    • Tip – Do not squeeze too hard otherwise the kofta will become tough. Do not squeeze too little otherwise, they will disintegrate.
    • Do not discard this water. We will use it later while making the gravy.
    • Add the squeezed lauki to another medium size mixing bowl.
    • Add chickpea flour, chili powder, and garam masala powder to the bowl and mix well.
    • Make small lime size balls from the mixture.

    Fry The Kofta

    • Heat vegetable oil for frying the kofta in a nonstick pan over medium-high heat.
    • Add 5-6 balls to the hot oil and fry until they turn golden brown in color. Keep flipping the balls gently while frying for even browning.
    • Drain the koftas on a plate and keep them aside.
    • Fry all the koftas in the same manner and keep them aside.

    Make The Curry

    • Heat mustard oil in a pan over medium-high heat.
    • Once the oil is hot, add cumin seeds and let them crackle for 3-4 seconds.
    • Add ginger, garlic, and green chilies, and saute for a minute.
    • Add onions and saute until they are nicely browned (8-10 minutes), stirring frequently.
    • Now add tomatoes and cook for 2-3 minutes.
    • Add coriander powder, turmeric powder, chili powder, and garam masala powder, and cook for 20-30 seconds.
    • Add the water squeezed from lauki to the pan and cook for 2-3 minutes.
    • Now add 2 cups of water and bring the curry to a boil.
    • Check for salt and add if needed.
    • Add the kofta to the pan and cook for a minute.
    • Tip – Do not stir too much after adding the koftas to the curry otherwise they may break.
    • Garnish with chopped cilantro and serve hot.

    Notes

    This recipe can be easily doubled or tripled. 
    Instead of deep frying, you can bake or air fry the koftas. Check the blog post for details.

    Nutrition

    Calories: 208kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 1223mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 888IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 2mg
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    More Veg Curry Recipes

    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
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    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
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    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
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