Lauki Kofta Recipe – Authentic Bottle Gourd Dumplings in Curry

Last Updated on 2 months by Neha Deshmukh

Lauki Kofta Recipe – Authentic Bottle Gourd Dumplings in Curry

Hey everyone! If you’re looking for a dish that’s both comforting and a little bit special, you absolutely have to try Lauki Kofta. These tender bottle gourd dumplings simmered in a rich, flavorful curry are a real treat. I first made this for my family during a small get-together, and it was a huge hit – everyone, even the picky eaters, went back for seconds! It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Lauki Kofta recipe isn’t just about delicious food; it’s about experiencing a little piece of Indian home cooking. The koftas are incredibly soft and melt-in-your-mouth, and the curry is a beautiful balance of warm spices. It’s a dish that feels both nourishing and satisfying. Plus, it’s a fantastic way to sneak in some veggies – even those who aren’t huge fans of bottle gourd will love it in this form!

Ingredients

Here’s what you’ll need to make this Lauki Kofta magic happen:

• 1 medium lauki/bottle gourd
• 5 tablespoons besan (gram flour)
• 2 tablespoons rice flour
• 1-2 green chilies, finely chopped
• 1.5 teaspoons grated ginger
• 0.5 teaspoon garam masala
• 2 teaspoons oil, plus extra for spraying
• 1 medium onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 3/4 teaspoon cumin seeds
• 1.5 teaspoons coriander powder
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 1 teaspoon kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Lauki Kofta.

• Lauki/Bottle Gourd: Choose a firm, fresh lauki. It’s the star of the show, so quality matters! The texture should be slightly waxy.
• Besan (Gram Flour): This is what binds the koftas together. It has a lovely nutty flavor.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter aroma that’s essential to the authentic flavor. You can find it at most Indian grocery stores. If you can’t find it, a tiny pinch of dried fenugreek is a very distant substitute.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the green chilies and red chili powder to your liking. My family prefers a mild to medium spice level, but you can definitely kick it up a notch if you’re a chili head! Regional variations often use Kashmiri chili powder for color and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the lauki. Now, this is important: once grated, add a generous pinch of salt and let it sit for about 10-15 minutes. This draws out excess water. Then, squeeze out all the water using a clean muslin cloth. Seriously, get it as dry as possible – this is key to preventing the koftas from falling apart.
2. In a bowl, combine the drained lauki with the besan, rice flour, green chilies, ginger, garam masala, and a little salt. Mix everything well until it forms a soft, pliable dough.
3. Shape the mixture into 7-8 equal-sized kofta balls.
4. Now, you can either deep fry these, but I prefer air frying for a healthier option. Preheat your air fryer to 350°F (175°C). Lightly spray the koftas with oil and air fry for about 20 minutes, flipping halfway through, until they’re golden brown and firm.
5. While the koftas are air frying, let’s make the curry. Heat 2 teaspoons of oil in a pan. Add the cumin seeds and let them splutter.
6. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and sauté for another minute until fragrant.
7. Add the chopped tomatoes, coriander powder, turmeric powder, and red chili powder. Cook until the tomatoes soften and the oil starts to separate from the mixture.
8. Let the mixture cool slightly, then blend it into a smooth paste.
9. Return the paste to the pan and cook for a few minutes until the oil separates again. This is important for a rich, flavorful curry.
10. Add about 2 cups of water, garam masala, and kasuri methi. Bring to a simmer and cook for 5-7 minutes.
11. Gently add the cooked koftas to the curry and simmer for another 2-3 minutes, allowing them to soak up all that delicious flavor.
12. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip squeezing the lauki! I can’t stress this enough. It’s the most important step for firm koftas.
• Taste as you go. Adjust the spices to your liking.
• Gentle handling is key. The koftas are delicate, so be careful when adding them to the curry.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian! Just ensure your kasuri methi is sourced ethically.
• Gluten-Free Adaptation: This recipe is already gluten-free!
• Spice Level Adjustment: Add more or fewer green chilies and red chili powder to control the heat.
• Festival Adaptations: Lauki Kofta is often made during Navratri as lauki is a permitted vegetable during fasting.

Serving Suggestions

Lauki Kofta is best served hot with steamed rice, naan, or roti. A side of raita (yogurt dip) complements the flavors beautifully. My kids love it with a simple cucumber and tomato salad.

Storage Instructions

Leftover Lauki Kofta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The koftas might soften slightly upon reheating, but the flavor will still be amazing!

FAQs

1. What is the best way to remove excess water from the grated lauki?

Using a muslin cloth is the most effective way. Squeeze it really well! You can also use a clean kitchen towel, but muslin works best.

2. Can I bake the koftas instead of air frying?

Yes, you can! Preheat your oven to 375°F (190°C). Place the koftas on a baking sheet lined with parchment paper, lightly brush with oil, and bake for about 25-30 minutes, flipping halfway through.

3. What can I substitute for besan/gram flour?

While besan is ideal, you can try using a mix of rice flour and cornstarch in a 2:1 ratio as a substitute. It won’t have the exact same flavor, but it will work in a pinch.

4. How can I adjust the spice level of the curry?

Reduce the amount of green chilies and red chili powder. You can also remove the seeds from the green chilies for less heat.

5. Can this curry be made ahead of time?

Yes! You can make the curry base (up to step 8) a day ahead and store it in the refrigerator. Finish the curry just before serving.

6. What is Kasuri Methi and why is it used in this recipe?

Kasuri Methi is dried fenugreek leaves. It adds a unique, slightly bitter aroma and flavor that’s characteristic of North Indian cuisine. It really elevates the taste of the curry!