How to make Lauki Kofta Curry -
Fried bottle gourd dumplings cooked in a flavourful gravy.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Bottle gourd (lauki / doodhi), Cottage cheese (paneer) (पनीर)
Cuisine : Punjabi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mushroom Vindaloo Thai Vegetable In Red Curry Coco Jambo Paneer Mushroom in Palak Gravy
Lauki Kofta Curry Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Lauki Kofta Curry Recipe
Bottle gourd (lauki / doodhi) grated 1 cup
Cottage cheese (paneer) grated 2 cups
Raw banana boiled, peeled and grated 1
Green chillies finely chopped 2
Carom seeds (ajwain) 1/2 teaspoons
Red chilli powder 1 teaspoon
Salt to taste
Gram flour (besan) 4 tablespoons
Oil 2 tablespoons + for deep-frying
Cumin seeds 1/2 teaspoon
Tomato puree 1 cup
Broken cashewnuts soaked 2 tablespoons
Poppy seeds (khuskhus) soaked 1 tablespoon
Melon seeds (magaz) soaked 1 tablespoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1 teaspoon
Green capsicum strips for garnishing
Method
Step 1
Place bottle gourd in a muslin cloth, tie into a bundle and squeeze out excess moisture. Transfer the bottle gourd into a bowl.
Step 2
Add cottage cheese, raw banana, green chillies, carom seeds, ½ tsp red chilli powder, salt and 3 tbsps gram flour and mix well.
Step 3
Heat sufficient oil in a kadai.
Step 4
Divide the bottle gourd mixture into equal portions and shape them into medium sized balls or koftas. Gently slide them into hot oil and deep-fry koftas till golden. Drain on absorbent paper.
Step 5
Heat 2 tbsps oil in a non-stick pan. Add cumin seeds and remaining gram flour and sauté for 2 minutes.
Step 6
Add ½ cup water and mix. Add tomato puree and mix well. Add another ½ cup water, mix and cook till the gravy thickens.
Step 7
Place cashewnuts, poppy seeds and melon seeds in a blender jar and blend into a thick smooth paste with little water.
Step 8
Add the paste to the gravy and mix well. Add turmeric powder, remaining red chilli powder, garam masala powder and salt and mix well.
Step 9
Add 1 cup water, mix and bring the mixture to a boil. Cover and simmer for 4-5 minutes.
Step 10
Add koftas and mix lightly. Cook for a minute.
Step 11
Transfer into a serving bowl and serve hot garnished with capsicum strips.
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