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.
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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
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.
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 4 tablespoon chickpea flour, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon 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 4 tablespoon mustard oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.
Add 2 teaspoon finely chopped ginger, 2 teaspoon finely chopped garlic and 2 teaspoon finely chopped green chili, and saute for a minute.
Add 1 cup of chopped onions and saute until they are nicely browned (8-10 minutes), stirring frequently.
Now add 1 cup of finely chopped tomatoes and cook for 2-3 minutes.
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.
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.
Frequently Asked Questions
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.
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.
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
Lauki Kofta Recipe
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)
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.
Did you make this recipe? Let me know!