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.

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

• Punjabi Lobia Masala Curry
• Chole Masala
• Malai Kofta
• Punjabi Rajma Masala
• Achari Bhindi Masala
• Paneer Lababdar
• Jeera Aloo
• Dhaba Style Matar Paneer
• Plain Salna
• Methi Matar Malai

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 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.

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.

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

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.

Make small lime-sized balls from the mixture.

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.

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
• 2 teaspoon finely chopped green chilies

and saute for a minute.

Add 1 cup of chopped onions and cook 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
• 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 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.

Garnish with chopped cilantro and serve hot.

Frequently Asked Questions

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.

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