Lauki Ke Kofte
Category : Main Course
Serves – 3
Preparation Time: 10 minutes
Cooking Time: 30 minutes
About the Recipe
I have not heard anyone say that Lauki (Bottle gourd) is my favorite vegetable. But many people can say that Lauki Ke Kofte is my one of Favorite. Kofta’s are the creative recipe for those who doesn’t like to eat healthy and full of nutritionist Lauki (bottle Gourd). Even me, I do not like simple Lauki ki Sabji but I love Lauki Ke Kofte. for making Lauki Ke Kofte, I have used simple ingredients which are already available in our kitchen.
- 1 small size Lauki (bottle gourd)
- 1 cup fresh tomato puree, 1 medium size onion
- Ginger garlic paste-4 cloves of garlic and 1 inch ginger
- 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder,
- Fresh coriander leaves, 1 tsp cumin seeds
- 1/2 cup water
- 2 tbsp fresh cream
- Oil for frying kofta’s, 2 tbsp oil for gravy
Step 1- First step is to peel and grate Lauki (bottle gourd) and squeeze out almost all the water. You can use kitchen towel for squeezing water as it is more easy than hands. Also, make ginger garlic paste and fresh tomato puree.
Step 2 – Add squeezed grated Lauki in bowl and add 1/2 tsp coriander powder, 1/2 tsp red chili powder, pinch of turmeric and salt as per taste. Also add 1 tbsp chopped onion (optional) and 1 tsp chopped ginger. Then add 1 tbsp chickpea flour and mix and add one more tbsp chickpea flour. So total we will be adding 2 tbsp chickpea flour. Now mix everything well with hand and then make small-small kofta balls.
Step 3 -Take pan and add 1 cup oil, keep heat on medium and add all kofta balls to oil. After adding kofta’s in oil, do not touch them for 1 minute or so. Then slowly turn them upside down and fry until dark brown in color. Once they are brown, take them out in a plate.
Step 4 – Take a pan for making gravy. Add 2 tbsp oil. When oil is hot, add 1 tsp cumin seeds, wait till cumin seeds start cracking. Now add chopped onion and cook for 2 minutes. After 2 minutes add 2 tbsp ginger garlic paste. Cook ginger garlic paste till the row smell is out-that is another 2 minutes. Now add 1 tsp Kashmiri red chili powder and 1/2 tsp turmeric powder. Keep the heat on low at the time of adding spices. After cooking spices for 10-15 seconds, add 1 cup fresh tomato puree. Then add 2 tbsp coriander powder and salt to taste. Cook tomatoes until oil separates. Now add 1/2 cup water and close the lid. Cook for 2 minutes on low heat. After 2 minutes add 2 tbsp fresh cream, keep on string continually after adding cream till the time gravy started to boil again. To finish, add coriander leaves. Gravy is ready close the gas.
Step 5 – Transfer this gravy in bowl and add kofta bowls top of gravy, garnish with fresh cream and coriander leaves. Serve hot with Roti/Paratha/naan Breads.
Note: Do not add too much chickpea flour, otherwise kofta balls will become hard.
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