Lauki Ke Kofta Curry Flavoured with Kasuri Methi
A flavorful and comforting North Indian recipe, Lauki Ke Kofta Curry Flavoured with Kasuri Methi is the perfect way to enjoy the humble bottle gourd. The bottle gourd, or lauki, is transformed into delicious koftas, deep-fried to perfection and simmered in a spiced, tomato-onion gravy. The addition of Kasuri Methi (dried fenugreek leaves) gives the curry a distinct aroma and flavor, making it an irresistible dish. Ideal for vegetarians, this curry is a great way to incorporate more vegetables into your meals. Serve it with hot chapati or rice for a wholesome meal that’s both comforting and nourishing.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
For Lauki Koftas
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (lauki), grated | 250 grams |
| Corn flour | 2 tablespoons |
| Gram flour (besan) | 2 tablespoons |
| Green Chillies, chopped | 2 |
| Coriander Leaves, chopped | 1/4 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Red Chilli powder | 1 teaspoon |
For Gravy
| Ingredient | Quantity |
|---|---|
| Onions, roughly sliced | 2 |
| Garlic cloves | 6 |
| Ginger, roughly sliced | 1 inch |
| Green Chillies | 4 |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Homemade tomato puree | 2 cups |
| Salt | To taste |
| Oil | For shallow frying and cooking |
| Coriander Leaves, chopped | 1/4 cup |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Instructions
-
Prepare the Koftas:
- In a mixing bowl, combine the grated bottle gourd (lauki), corn flour, gram flour (besan), chopped green chillies, chopped coriander leaves, cumin seeds, garam masala powder, red chilli powder, and salt.
- Gently mix the ingredients together, ensuring there is no need to add water, as the bottle gourd releases enough moisture.
- Lightly oil your palms and shape the mixture into small, round balls of equal size to fit into the cavities of a paniyaram pan (or you can shape them into small fritters).
- Heat the paniyaram pan and drizzle a little oil in each cavity.
- Place the prepared lauki koftas in the pan and cook them on medium heat. Once the bottom is browned, flip them over to cook the other side until evenly browned and crispy.
- Remove the koftas from the pan and place them on a paper towel to drain excess oil. Set aside.
-
-
Prepare the Gravy:
- In a food processor, blend the onions, garlic, ginger, and green chillies with a little water to form a smooth paste.
- Heat oil in a shallow frying pan or kadai. Add the kasuri methi and cumin seeds. Sauté them for about 1 minute on medium heat, releasing their aroma.
- Add the ground onion paste to the pan and sauté it for 8–10 minutes on low heat, until the mixture turns golden brown and cooked through.
- Add the coriander powder, turmeric powder, garam masala powder, red chilli powder, and salt. Stir well to combine.
- Pour in the homemade tomato puree and cook the mixture, stirring occasionally, until the gravy thickens and the oil starts separating from the masala.
- Add about 3 cups of water to the gravy, bring it to a boil, and let it simmer for a few minutes. Taste the curry and adjust salt and spices if needed.
-
Add the Koftas to the Curry:
- Carefully add the fried lauki koftas to the simmering gravy. Let them cook for an additional 3–4 minutes so they absorb the flavors of the curry.
- Once the koftas are well-coated and the gravy is rich, remove the pan from heat.
-
Garnish and Serve:
- Sprinkle freshly chopped coriander leaves over the curry for a burst of freshness.
- Serve the Lauki Ke Kofta Curry Flavoured with Kasuri Methi hot, paired with soft chapatis, steamed basmati rice, or even a side of Boondi Raita.
Tips and Variations:
- You can use a deep-frying method instead of a paniyaram pan for crispier koftas. Just be sure to fry on medium heat to avoid burning them.
- If you prefer a smoother gravy, you can blend the cooked paste before adding the spices.
- To enhance the flavor, you may add a teaspoon of fresh cream or yogurt to the gravy towards the end of cooking for a richer texture.
- You can also add a pinch of hing (asafoetida) while sautéing the cumin seeds to elevate the taste.
This Lauki Ke Kofta Curry Flavoured with Kasuri Methi is a perfect example of how simple ingredients like bottle gourd can be transformed into a flavorful and satisfying dish. The combination of spices and the subtle bitterness of the Kasuri methi elevate the humble lauki, making this curry an ideal addition to your vegetarian menu. Whether it’s a special dinner or a weeknight meal, this dish is sure to delight your taste buds and make you fall in love with bottle gourd all over again!
