Lauki Kofta Curry

Lauki kofta curry or Bottle gourd dumplings curry is a very popular recipe from North Indian Cuisine. Lauki Kofta or bottle gourd dumplings are immersed in flavorful onion and tomato base sauce and served with some Indian flatbread. This recipe is VEGAN, GLUTEN-FREE.

LAUKI KOFTA CURRY

Lauki kofta curry is a very delicious preparation of kofta or dumplings made with bottle gourd or lauki, chickpea flour, and some Indian spices.

Traditionally, these koftas or dumplings are deep fried and immersed in onion and tomato base sauce. A very unique and delicious dish made with lauki or bottle gourd.

My husband loves lauki kofta curry and I make this yummy kofta curry almost every month. I prefer the non-fried version of this recipe, thus keeping it light and healthy for our palate.

I make these koftas in appam pan (ebelskiver pan) or even sometimes air fry these koftas. These kotas turn out so delicious.

I bet you won’t be able to differentiate between the fried and non-fried koftas, the only difference is that these are so much healthier than the traditional ones without compromising on their taste or flavors. Now, this is what I call guilt-free eating.

Though these koftas taste great immersed in the sauce, they also make a great healthy snack or appetizer too. I make a batch of these koftas, add some to the sauce, and save some for later to serve as an appetizer.

INGREDIENTS FOR LAUKI KOFTA CURRY

FOR LAUKI KOFTA

1 medium lauki /bottle gourd, medium grated, (grated lauki around 1 1/2 cups)

1/3-1/2 cup BESAN (chickpea flour), as needed

1 teaspoon ginger, grated

1-2 green chili, chopped (as per taste)

A handful of fresh cilantro

1 teaspoon CORIANDER SEEDS, crushed

1/2 teaspoon CUMIN SEEDS

1 teaspoon CORIANDER POWDER

1/4 teaspoon TURMERIC POWDER

1/4 teaspoon RED CHILI POWDER, as per taste

salt to taste

FOR LAUKI KOFTA GRAVY (SAUCE)

1 large onion, medium grated

2 medium tomatoes, pureed or chopped

1/2 inch ginger, grated

1-2 green chili, chopped (as per taste)

1/2 teaspoon CUMIN SEEDS

1 teaspoon CORIANDER POWDER

1/4 teaspoon RED CHILI POWDER, as per taste

1/4 teaspoon TURMERIC POWDER

1 1/2 cup water + reserved liquid from lauki

1/4 teaspoon GARAM MASALA

3 tablespoon oil

salt to taste

FOR GARNISH

A handful of fresh cilantro, chopped

HOW TO MAKE LAUKI KOFTA CURRY

Lauki kofta curry mainly has two main components. Firstly, koftas are made using lauki or bottle gourd, and secondly the sauce or gravy in which these koftas are immersed and served.

DIRECTIONS FOR LAUKI KOFTA

Wash and peel lauki. Medium grate the lauki using a grater.

On a bowl, place a clean kitchen towel, add the grated lauki and squeeze any extra liquid from the lauki.

Reserve this liquid for later use (we will use this liquid in the sauce).

In another bowl add the grated lauki, besan or chickpea flour, ginger, green chili, and dry spices and mix well to form a semi-stiff dough.

You should be able to make small balls out of this dough, if required add more chickpea flour.

Divide the dough into small portions (around 16 portions) and roll it into small balls.

Now you can choose to make these koftas traditionally by deep frying or choose a healthier option. Either air fry or make these koftas in appam pan, also known as paniyaram or ebelskiver pan.

DIRECTIONS FOR KOFTA USING EBELSKIVER PAN (APPAM PAN)

Heat the appe pan on medium to low heat. Grease all the cavities with little oil (around 4-5 drops of oil into each cavity)

Gently place the balls into the cavity. No need to cover the pan.

Cook for 4-5 minutes or until golden brown. Gently flip the balls and cook on the other side for 4-5 minutes or until cooked. Note:

Insert a toothpick in the center of the ball, if it comes out clean, means the balls are cooked.

Repeat the process with the remaining balls. Keep it aside.

Pic. shown below making koftas using appam (ebelskiver) pan.

HOW TO AIR FRY LAUKI KOFTA

You will need – GOURMIA AIR FRYER, PARCHMENT PAPER

Take a piece of parchment paper/butter paper and make some slits.

Place the parchment paper in an air fryer basket and spray it with some cooking oil.

Arrange the prepared lauki balls on the parchment paper.

Set temperature to 350 F for 8 minutes. Place the air fryer basket and start the air fryer.

After 8 minutes, flip the sides of the balls, spray them with cooking oil, and air fry them for 8 minutes.

Depending upon the size and moisture in the koftas, time will vary. Check if Koftas are done. Note: Insert a toothpick in the center of the ball, if it comes out clean, means the balls are cooked. If required add a few more minutes and cook until the koftas are done.

DIRECTIONS FOR LAUKI KOFTA CURRY

I like to make the sauce for koftas in Instant Pot. But you can make it on a stovetop too (Please check out the recipe for stove top instructions).

INSTANT POT SAUCE FOR LAUKI KOFTA 

Turn the Instant Pot on saute mode (high), when it displays “HOT”, add oil, cumin seeds, and onion. Saute for 5-7 minutes or until onions are slightly brown.

Add tomatoes and dry spices, and saute for 2-3 minutes. Add water and reserved liquid from the koftas. Note: Water + reserve liquid = 1 1/2 cups liquid total. 

Turn off saute mode. Close Instant Pot with a vent on sealing. Turn on the manual /pressure cook (high) for 5 minutes. Let pressure release naturally.

Open the Instant Pot,  and bring the mixture to a boil. Turn off the Instant Pot.

Add the koftas, and garam masala, cover, and let the koftas soak in the sauce for 10 minutes. This step is important, koftas absorb all the flavor from the sauce and also become soft and moist.

Garnish with some fresh cilantro and serve with some Indian bread – roti, paratha, or naan. Enjoy!! ?

STOVETOP SAUCE FOR LAUKI KOFTA

Follow the recipe discussed. Bring the mixture to a boil, reduce heat to medium, cover and cook for 5-7 minutes. The rest of the steps remain the same as Instant Pot.

TIPS FOR THE DELICIOUS LAUKI KOFTA CURRY

The taste of any dish solely depends upon the ingredients used. Using fresh ingredients is always the key to a healthy and flavorful dish.

Picking of lauki or bottle gourd can sometimes be tricky. Choose a lauki that is firm from the outside and most importantly firm from the center.

Medium grate the lauki for the best result.

Remember to squeeze the lauki for extra liquid before making the koftas. Reserve the liquid to be used later for preparing the sauce.

Do not keep the grated lauki for long, use it immediately for making the koftas.

No need to add any extra water while making the koftas, the moisture in the lauki helps bind the dough.

Koftas absorb flavors from the sauce, season the sauce well.

Koftas can be prepared a day ahead and be used the next day in the sauce.

Sauce and koftas can be reserved separately. Add the koftas to the sauce just before serving.

Koftas do tend to soak up all the liquid many times leaving curry without any sauce. If it happens so, then add some water to the sauce to dilute it.

SERVING SUGGESTIONS FOR LAUKI KOFTA CURRY

Lauki Kofta Curry is best served with some Indian flatbread – roti, paratha, or naan.

HOW TO STORE LAUKI KOFTA CURRY

Lauki Kofta curry stays fresh for 3-4 days in the refrigerator. I normally store the koftas and the sauce separately. Reheat the sauce, add the koftas and serve.

Lauki Kofta freezes well too. You can freeze it for up to 2 months. Just freeze koftas and sauce separately in freezer safe containers. Defrost it in the refrigerator overnight, heat the sauce, add the koftas and serve.

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