Lauki Kofta
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 10 Minutes
Servings: 4
Ingredients
For the Koftas
- 2 cups Grated Bottle Gourd (Lauki)
- 1 cup Gram Flour (Besan)
- 2 tbsp Rice Flour (for crispiness)
- 2 Green Chillies (finely chopped)
- 1 tsp Ginger (grated)
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- 2 tbsp Fresh Coriander (chopped)
- Salt to taste
- Oil for frying
Tip: Do not discard the water squeezed from the grated lauki. Reserve it for the gravy.
For the Gravy
- 2 tbsp Butter
- 1 tbsp Oil
- 2 Medium Onions (roughly chopped)
- 3 Medium Tomatoes (roughly chopped)
- 10 Cashew Nuts
- 5 Garlic Cloves
- 1-inch Ginger
- 2 Green Cardamoms
- 1 Bay Leaf
- 1-inch Cinnamon Stick
- 2 Cloves
- 1 cup Reserved Lauki Water (or plain water)
Spices
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Roasted Cumin Powder
- 1 tsp Gudora Sabji Masala
- Salt to taste
For Finishing
- 2 tbsp Fresh Cream
- 1 tbsp Butter
- 1 tsp Gudora Garam Masala
- 1 tsp Kasuri Methi (crushed)
Garnish
- Fresh Cream
- Coriander Leaves
- Ginger Juliennes
- Butter Cube
Instructions
Step 1 – Prepare the Koftas
Grate the bottle gourd and squeeze out the excess water. Reserve the water for the gravy.
Mix together:
- Grated lauki
- Besan
- Rice flour
- Ginger
- Green chillies
- Turmeric
- Red chilli powder
- Coriander powder
- Cumin powder
- Salt
- Fresh coriander
Shape into small balls.
Heat oil and fry the koftas over medium heat until golden brown and crisp.
Drain on a paper towel.
Step 2 – Prepare the Gravy Base
Heat butter and oil in a pan.
Add bay leaf, cinnamon, cloves, and green cardamoms.
Sauté for 30 seconds.
Add onions, tomatoes, ginger, garlic, and cashew nuts.
Cook for 10–12 minutes until the tomatoes soften completely.
Cool slightly, blend into a smooth puree, and strain if desired for a silky restaurant-style gravy.
Step 3 – Cook the Gravy
Heat the prepared puree in a pan.
Add the reserved lauki water (or plain water) and simmer for 5–7 minutes.
Step 4 – Add the Spices
Mix in:
- Turmeric Powder
- Kashmiri Red Chilli Powder
- Coriander Powder
- Roasted Cumin Powder
- Gudora Sabji Masala
- Salt
Cook for 2–3 minutes until aromatic.
Step 5 – Finish the Curry
Add:
- Fresh Cream
- Butter
- Crushed Kasuri Methi
- Gudora Garam Masala
Simmer for 2 minutes.
Add the fried koftas just before serving and let them soak in the gravy for 2–3 minutes.
Chef’s Tips
- Squeeze the lauki well to prevent the kofta mixture from becoming too wet.
- Rice flour makes the koftas crispier.
- Fry the koftas on medium heat to ensure they cook evenly inside.
- Add the koftas just before serving to keep them soft yet intact.
- Finish with Gudora Garam Masala for a rich, aromatic restaurant-style flavor.
Serving Suggestions
Serve hot with:
- Butter Naan
- Garlic Naan
- Laccha Paratha
- Tandoori Roti
- Jeera Rice
- Steamed Basmati Rice
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 8 g |
| Carbohydrates | 24 g |
| Fat | 22 g |
| Fiber | 5 g |
Why Use Gudora Sabji Masala?
A delicious Lauki Kofta is all about a rich, flavorful gravy and perfectly balanced spices. Gudora Sabji Masala enhances the natural sweetness of bottle gourd with an authentic blend of premium Indian spices, while a finishing touch of Gudora Garam Masala adds warmth and aroma, giving your Lauki Kofta the rich, comforting taste of a restaurant-style delicacy.
