Lauki Kofta Recipe with Gravy Instructions

Here’s a delicious Lauki Kofta recipe for you! These soft, melt-in-your-mouth koftas made from bottle gourd (lauki/doodhi) are served in a creamy, flavorful gravy. A perfect vegetarian dish for special occasions or a comforting meal.

Lauki Kofta Recipe

Prep Time: 20 mins | Cook Time: 30 mins | Serves: 4

Ingredients:

For Koftas:

• 2 cups grated lauki (bottle gourd)
• 3 tbsp besan (gram flour)
• 2 tbsp cornflour or rice flour (for binding)
• 1 tsp ginger-green chili paste
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp red chili powder
• Salt to taste
• Oil for deep frying

For Gravy:

• 2 tbsp ghee or oil
• 1 bay leaf
• 1 cinnamon stick
• 2 cloves
• 1 tsp cumin seeds
• 1 large onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 2 tomatoes (pureed)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• ½ cup fresh cream or malai
• 1 tbsp cashew paste (optional, for richness)
• Salt to taste
• 1 cup water
• Fresh coriander for garnish

Method:

Making Koftas:

1. Squeeze Lauki: Grate the lauki and squeeze out excess water (keep the water for gravy if needed).
2. Mix Ingredients: In a bowl, mix grated lauki, besan, cornflour, ginger-chili paste, cumin powder, garam masala, red chili powder, and salt.
3. Shape Koftas: Make small round balls (koftas). If the mixture is too soft, add a little more besan.
4. Fry Koftas: Heat oil in a pan and deep fry the koftas on medium heat until golden brown. Drain on a paper towel and set aside.

Making Gravy:

1. Tempering: Heat ghee/oil in a pan. Add bay leaf, cinnamon, cloves, and cumin seeds. Let them splutter.
2. Sauté Onions: Add chopped onions and cook until golden brown. Add ginger-garlic paste and sauté for 1 min.
3. Tomato Base: Add tomato puree and cook until oil separates.
4. Spices: Add turmeric, coriander powder, red chili powder, and salt. Cook for 2 mins.
5. Creamy Gravy: Add cashew paste (if using), kasuri methi, garam masala, and water. Simmer for 5-7 mins.
6. Final Touch: Stir in fresh cream and mix well.

Assembling:

• Gently add the fried koftas to the hot gravy just before serving.
• Garnish with fresh coriander and a drizzle of cream.
• Serve with naan, roti, or jeera rice.

Tips:

• Squeeze lauki well to avoid soggy koftas.
• If koftas break while frying, add more binding agent (besan/cornflour).
• Adjust gravy consistency by adding water as needed.