Lauki Kofta Curry (Bottle Gourd Kofte)

5 from 2 votes

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 curry served in a bowl.
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About Lauki Kofta Curry

Lauki Kofta Curry (Doodhi Kofta Curry, Bottle Gourd Kofte, 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 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.

Here are some more Indian curries that you may like

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 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 chillies, onions, fresh tomatoes, coriander powder, turmeric powder, Kashmiri red chilli 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.

To make the curry richer, add cashew nuts paste and heavy cream (or fresh cream) at the end of the cooking.

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 grate the lauki using the medium hole of a box grater. Measure 26.5 oz (750 g) of grated lauki.

Note – Taste the lauki before using it because sometimes it might be bitter, ruining the sabzi’s taste.

Add the grated lauki to a medium-sized 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 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. You will use it later while making the gravy.

Leftover water.

Add the squeezed lauki to another medium-sized mixing bowl.

Add

  • 4 tablespoon chickpea flour
  • 1 teaspoon Kashmiri red chili powder
  • 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-sized balls from the mixture.

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

Fry The Kofta

Heat 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. 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
  • 2 teaspoon finely chopped green chilies

and saute for a minute.

Ginger, garlic and green chilies added to the pan.

Add 1 cup of chopped onions and cook 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
  • 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 fried koftas 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 doodhi ke kofte 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 with a spoon and pour more oil.

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 recipe?

Preheat the air fryer to 400°F (200°C) for 10 minutes. Place small kofta balls from the lauki besan mixture in the air fryer tray.

Spray 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 plan to serve bottle gourd kofta curry after some time, don’t add the koftas. Add them just before serving and bring the curry to a boil. These delicate koftas might disintegrate if soaked in curry for too long.

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

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

Storage Suggestions

Lauki ke kofte 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.

Add water and reheat it if you feel it has become dry.

If you plan to make it beforehand, you can also store kofta and gravy separately in air-tight containers.

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

You Might Also Like

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).
5 from 2 votes

Lauki Kofta Curry Recipe (Bottle Gourd Kofte)

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.
Prep: 10 minutes
Cook: 30 minutes
Resting Time: 10 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

For The Kofta

  • 26.5 ounces lauki (bottle gourd) (750 g)
  • 2 teaspoons salt
  • 4 tablespoons besan (chickpea flour, gram flour)
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon garam masala powder
  • any neutral flavored cooking 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 finely chopped 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. You 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.

Video

YouTube video

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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