Lauki Kofta Curry Recipe (with Step by Step Photos)

Bottle gourd, known as lauki (ghiya) in Hindi and Dudhi in Gujarati, is generally not a popular vegetable in every household but it makes one of the best Indian curries – Lauki Kofta Curry in which deep-fried koftas (round shaped deep fried spicy dumplings) made of grated bottle gourd, gram flour, rice flour and ginger-garlic paste are cooked in spicy gravy of tomato and cashew nuts. This step by step photo recipe explains the entire process of how to make lauki kofta and how to make the gravy for it in very detailed manner in addition to various tips and serving ideas that makes cooking easier.
Recipe of Lauki Kofta Curry
Ingredients for Kofta:
1½ cups grated Lauki (bottle gourd/ghiya/doodhi)
5 tablespoons Gram Flour
2 tablespoon Rice Flour
1/4 teaspoon Turmeric Powder
1 Green Chilli, finely chopped
1/2 tablespoon Ginger-Garlic Paste
2 tablespoons finely chopped Onion
Oil for deep frying
Salt to taste
For Gravy
2 medium Tomatoes
2 tablespoons Cashew Nuts, soaked in water for 20 minutes
1/2 teaspoon Cumin Seeds
1/2 tablespoon Ginger-Garlic Paste
2 medium Onions, finely chopped
1 teaspoon Coriander Powder
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Turmeric Powder
1/4 cup thick Curd (yogurt) (not sour)
3/4 cup Water
2 tablespoons Oil
Salt to taste
  
Method for Kofta: 
  1. step-1
    Peel and grate lauki. Squeeze out the water completely and keep that water for making gravy.
  2. step-2
    Take squeezed grated lauki in a large bowl. Add gram flour, rice flour, turmeric powder, ginger-garlic paste, finely chopped green chilli, finely chopped onion and salt.
  3. step-3
    Mix all ingredients well. Mixture should have a thick consistency to make round shaped balls. If it is watery then add 1-2 teaspoons gram flour and mix. Do not keep this mixture idle for long time since lauki releases water over time and it will make mixture soggy and you will not be able to make kofta balls.
  4. step-4
    Grease your palms with oil and divide mixture into 10 to 12 portions. Take each portion and turn it into round shaped balls.
  5. step-5
    Heat oil in a frying pan over medium flame for deep frying. When oil is medium hot, add 3-4 balls at a time. Stir occasionally and deep-fry until they turn light golden brown and crisp. Take them out using slotted spoon, drain excess oil and place them over kitchen tissue in a plate.
Method for Gravy: 
  1. Blanch the tomatoes and crush them with cashew nuts to make tomato-cashew puree.
  2. step-6
    Heat 2-tablespoons oil in saucepan over medium flame. Add cumin seeds and cook until they sizzle, 7-10 seconds. Add ginger-garlic paste and stir-fry for 30-40 seconds. Add chopped onion and stir-fry until it turns light pink in color.
  3. step-7
    Add tomato-cashew puree and mix well. Stir-fry for 3-4 minutes.
  4. step-8
    Add red chilli powder, coriander powder, garam masala powder, turmeric powder and salt (add for gravy). Mix well and stir-fry for a minute.
  5. step-9
    Add thick curd and mix.
  6. step-10
    Stir-fry for a minute.
  7. step-11
    Add lauki water (kept in step-2) and 1/2-cup water and cook over medium flame for 3-4 minutes. Stir in between occasionally.
  8. step-12
    Add fried kofta balls to the gravy.
  9. step-13
    Cook for 5-6 minutes and turn off flame. Transfer it to a serving bowl and garnish with coriander leaves.
Tips and Variations:
  • Make sure that you deep fry kofta balls on medium flame. If you deep-fry koftas over high flame then they will turn dark brown immediately but remain uncooked inside.
  • You can also shallow fry koftas in non-stick aebleskiver pan (appam pan) to reduce usage of oil.
  • This recipe prepares chunky gravy due to chopped onions. However, if you prefer to have smooth gravy grind the mixture in step-6.
Taste:  Spicy and savory taste with soft dumplings.
Serving Ideas:  Serve it with any of your favorite phulka, tandoori roti or butter naan. It is best enjoyed with vegetable pulao, fried jeera rice, ghee rice, peas pulao and so on.
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23 Comments


Mar 02, 2017  by Vineetha Nair
Now a days I am cooking my son's favourite foods following your receipes. All foods are very tasty and healthy.
Thanks a lot.

Jan 05, 2017  by Monika
I tried this recipe... but after the completion... these balls turned hard and they have small gilts.... how can these gilts avoided?

Response: To prevent this, make sure that the raw kofta mixture has enough moisture and deep fry the balls on medium-low flame.


Dec 24, 2016  by Richa Umahiya
As the beginner its really very helpful, every recipe I tried from here made me proud to serve at my dining.. the taste reminds me of my mother's made food.. It's an awesome support for girls to learn perfect cooking.. keep it up come up with more exciting recipes.

Response: Thank you Richa for sharing the feedback. I am so glad that the recipes from this site helped you. People like you keep us motivated to share new recipes.


Nov 30, 2016  by Jai R
Turned out great! It was fun making it with my daughter:)

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Nov 16, 2016  by Sunita Singh
Very easy steps told by u that everyone can make such a delicious kofta. I went through this recipe today n prepared in dinner time. It is very delicious n all family members appreciated it. Thanks a lot.

Oct 13, 2016  by Priti Nanavati
Very helpful. Easily understandable which helped me cook the perfect dish. My family was also very happy with the finger licking koftas.
Thanks a lot for the tutorial.

Aug 14, 2016  by Dr.Varun Chandra
I love cooking so I often see your recipes and cook...and they all taste superbly. Thank you.

Jul 13, 2016  by Sakshi Jaiswal
Loved the taste. Got lots of compliments. Thanks for sharing such easy and nice recipe.

Jun 12, 2016  by Ripal Parikh
It's awesome. I have tried many recipe and its so easy to make hotel style recipe at home. Most importantly, you have given it step by step with pic so easy to understand.. Thanks a lot for such wonderful recipes..

May 21, 2016  by Rajwanti mehta
Yummy kofta kari. I already eaten, which was made by my mom.

Mar 30, 2016  by Arpita sarkar
Very nice recipe. I tried this, just an awesome and very easy. Everybody enjoyed it at home. Thank you.

Response: Thank you Arpita for trying the recipe. I'm happy to hear it turned out well.


Mar 17, 2016  by Chhaya
Very easy and perfect receipe.

Mar 12, 2016  by Kavita kalwar
Lauki kofta curry recipie is really a awesome recipe I tried it first time and everybody in the family loved it, thanks for it !

Mar 12, 2016  by Menaka
Hi, I have been trying ur recipes and found it very easy to make with your step by step given method, I have tried the kofta curries, methi malai mutter, kadai mushroom, mutter paneer, palak paneer and few more. My family really enjoyed and relished it. thank you :) Can you also try and give some easy dessert and pudding recipes.

Response: Hi Menka, thank you for trying so many recipes and glad to hear that your family relished them. View more dessert recipes by following this link - sweet/dessert recipes


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Feb 21, 2016  by Rupali
Very good recipe I tried it and everybody at home enjoyed it. I made some variation to koftas though since am allergic to besan I used cornflour instead of besan.

Response: Thank you Rupali for trying the recipe and posting the feedback. Glad to hear that the curry turned out good.


Nov 04, 2015  by B.varalakshmi
Thanks for the step by step explanation.

I followed exactly and made.

Came out yummy yummy !!

Oct 02, 2015  by Neha
After squeezing the lauki when I added salt, besan etc. it again become very soggy, what should I do?

Response: If mixture turns soggy, add more besan or dry breadcrumbs and mix well. When you make it next time, squeeze lauki well and do not keep the mixture idle for long time.


Sep 22, 2015  by Cynthia
Can I use almonds instead of cashews?

Response: Yes, you can use almonds.


Jun 21, 2015  by Amruta
Very nice recipe. While making tomato paste, I added some mint leaves. It gave more yummy taste.

Response: Hi Amruta, thanks for trying the recipe. I will try this recipe by adding some mint leaves.


Apr 29, 2015  by Megha Mittal
I prepared the curry. It was yummy. Thank you for such a tasty and delicious recipe. Loved it!!!

Feb 11, 2015  by Michael
Hi, is the rice flour absolutely essential? If yes, with what can I substitute it (I am gluten-free). Almond flour, coconut flour?

Response: Hi Michael, rice flour is used to get the crispy outer layer. You can use the same amount of (or little less or more, as required) crushed corn flakes or bread crumbs or crushed oats or you can skip it.


Dec 16, 2014  by Vino
Hi, can I use cabbage instead of bottle gourd to make cabbage kofta curry? If yes, do I need to cook cabbage in hot water or use raw? Can we add fresh cream at the end?

Response: Yes, you can use shredded cabbage (raw) instead of bottle gourd to make curry. There is no need to cook cabbage in hot water. If you like the creamy taste, you can add the fresh cream at the end.


Nov 19, 2014  by Parimal Buch
Precisely and so accurately well served, finger licking recipe !!!

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