Bottle Gourd Kofta Curry Recipe – Authentic Indian Gravy

Last Updated on 1 month by Neha Deshmukh

Bottle Gourd Kofta Curry Recipe – Authentic Indian Gravy

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a wonderfully flavorful Bottle Gourd Kofta Curry. It’s a dish my grandmother used to make, and it always felt like a special occasion when it was on the table. It’s surprisingly easy to make, and the result is a creamy, subtly spiced curry that’s absolutely divine. Trust me, even if you’re not a huge fan of bottle gourd (lauki), this recipe will change your mind!

Why You’ll Love This Recipe

This Bottle Gourd Kofta Curry is a real winner for a few reasons. First, it’s a fantastic way to use bottle gourd, a vegetable that sometimes gets a bad rap. Second, the koftas are incredibly tender and flavorful. And finally, the cashew-based gravy is rich, creamy, and adds a touch of luxury to the dish. It’s comfort food at its finest! Plus, it’s a beautiful dish to serve to guests – it looks impressive, but isn’t actually that difficult to pull off.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 ½ cups grated bottle gourd (about 200g)
• 6 tbsp besan (Bengal gram flour) – about 75g
• 1 tbsp rice flour – about 8g
• A pinch of cooking soda
• 1 medium onion, finely chopped
• 2 tbsp chopped coriander leaves – about 10g
• 1 green chilli, chopped (adjust to your spice preference)
• ½ tsp red chilli powder – about 2.5g
• Salt to taste
• Oil for frying
• 1 cup chopped onion – about 150g
• 1 cup chopped tomato – about 150g
• 1 inch ginger, roughly chopped
• 3-4 garlic cloves
• 6 cashew nuts
• ¼ tsp turmeric powder – about 1g
• 1 tsp chilli powder – about 5g
• 1 tbsp coriander powder – about 8g
• 1 tsp garam masala – about 5g
• 2 tbsp curd (yogurt) – about 30g
• 2 tbsp fresh cream
• 2 tbsp oil or butter

Ingredient Notes

Let’s talk ingredients! Bottle gourd, or lauki, is the star here. It’s incredibly mild in flavor, which makes it perfect for absorbing all the spices. Don’t skip squeezing out the excess water from the grated bottle gourd – this is crucial for getting the koftas to hold their shape.

Besan (Bengal gram flour) is what gives the koftas their structure. A little rice flour helps with binding and adds a slight crispness. And the gravy? Oh, the gravy! Soaking the cashews in hot water before blending them ensures a super smooth and creamy texture. It’s a little extra step, but totally worth it.

Kofta recipes vary a lot across India. Some use potatoes, paneer, or even meat! Gravy bases can range from tomato-based to yogurt-based, or even a poppy seed (khus khus) gravy. This version is a classic North Indian style, with a rich cashew gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the bottle gourd and squeeze out as much water as possible using your hands or a clean kitchen towel. This is the most important step!
2. In a bowl, combine the squeezed bottle gourd, besan, rice flour, cooking soda, chopped onion, coriander leaves, green chilli, red chilli powder, and salt. Mix well to form a firm dough. It shouldn’t be too sticky.
3. Shape the mixture into small, round balls – about 1 inch in diameter.
4. Heat oil in a deep frying pan over medium-low heat. Gently fry the koftas in batches until they are golden brown and cooked through. This should take about 8-10 minutes. Drain on paper towels and set aside.
5. Now for the gravy! Soak the cashews in hot water for about 15 minutes. Drain and blend them into a smooth paste with the chopped onion, chopped tomato, ginger, and garlic. Add a splash of water if needed to help it blend.
6. Heat oil or butter in a pan. Add cumin seeds and let them splutter. Then, add the cashew paste and sauté for a few minutes until it starts to brown slightly.
7. Stir in the turmeric powder, chilli powder, coriander powder, and garam masala. Cook for another minute, stirring constantly.
8. Add the curd (yogurt) and cook until the oil starts to separate from the gravy. This is a sign that the spices are well cooked.
9. Add about 1-2 cups of water (depending on how thick you like your gravy) and bring to a simmer.
10. Gently add the fried koftas to the gravy and simmer for another 5-7 minutes, allowing them to absorb the flavors.
11. Finally, garnish with fresh cream and chopped coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they cook evenly.
• If the kofta mixture is too wet, add a little more besan. If it’s too dry, add a teaspoon of water at a time.
• Taste the gravy and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Skip the cream and use coconut cream instead. You can also use a plant-based yogurt alternative.
• Gluten-Free Adaptation: Use a gluten-free besan (chickpea flour) and substitute the rice flour with cornstarch or potato starch.
• Spice Level Adjustment: For a milder curry, reduce the amount of chilli powder. For a spicier curry, add a pinch of cayenne pepper or use a hotter variety of green chilli. My friend, Priya, loves to add a dash of smoked paprika for a unique flavor!
• Festival Adaptations: This curry is perfect for special occasions like Navratri or Diwali. During Navratri, you can skip the onion and garlic for a satvik (pure) version.

Serving Suggestions

This Bottle Gourd Kofta Curry is best served hot with:

• Steaming hot rice
• Warm roti or paratha
• Fluffy naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftovers 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 lose a little of their crispness upon reheating, but the flavor will still be amazing!

FAQs

(1) What is the best way to remove excess water from the grated bottle gourd?

The best way is to use your hands! Squeeze it really well, or wrap it in a clean kitchen towel and wring it out. Getting rid of the water is key to preventing the koftas from falling apart.

(2) Can I make the koftas ahead of time? If so, how should I store them?

Yes, you can! Shape the koftas and place them on a tray lined with parchment paper. Freeze them for about 30 minutes, then transfer them to a freezer-safe bag or container. You can fry them straight from frozen – just add a few extra minutes to the cooking time.

(3) What can I substitute for cashew nuts in the gravy for those with allergies?

Sunflower seeds or almonds are good substitutes. Soak them in hot water just like you would the cashews, and blend them into a smooth paste.

(4) How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce. You can also add a teaspoon of cornstarch mixed with a tablespoon of water to thicken it quickly.

(5) Is it possible to bake the koftas instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the koftas on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through, until golden brown. They won’t be as crispy as fried koftas, but they’ll still be delicious.

(6) What type of oil is best for deep frying the koftas?

Vegetable oil, sunflower oil, or peanut oil are all good choices. Make sure the oil is hot enough before adding the koftas, but not smoking hot.