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Lauki Kofta Curry
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Lauki Kofta Curry

Lauki Kofta Curry is a popular dish in every Indian Household, made with Lauki or Opo Squash & Besan (chickpea flour), dunked in a home style curry.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Indian
Servings: 4
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

Ingredients for Kofta

  • Lauki/Ghiya/Calabash - 1 small washed, peeled & grated thick
  • Besan / Chickpea Flour - 3 to 4 tbsp
  • Salt Red Chili powder, Garam Masala - a pinch each
  • Oil for deep frying

Ingredients for Kofta Curry

  • Onion - 1 small
  • Tomatoes - 2 medium
  • Ginger - 1 small piece
  • Green Chili - 1 small
  • Coriander / Cilantro leaves - 1 tbsp finely chopped for garnish
  • Fresh Cream - 2 tbsp optional

Oil & Spices

  • Oil - 1/2 tbsp
  • cumin seeds - 1/2 tsp
  • Turmeric Powder - 1/4 tsp
  • Coriander powder - 1/2 tbsp
  • Red Chili powder - 1/4 tsp
  • Garam Masala - 1/4 tsp
  • Salt to taste

Instructions

Preparing the Koftas - Refer to the pictogram refer below.

  • Take a wide bowl and grate the lauki or opo squah from the thicker side. Squeeze the water out in another bowl and set aside. Please do not throw it.
  • Meanwhile, heat the oil for frying.
  • Add salt, red chili powder, garam masala to the grated lauki. start adding besan or chickpea flour (1 tbsp at a time) to the grated lauki. Add that much amount which is enough to bring the grated squash in a (not very tight) dough.
  • Make small tight balls out of this dough.
  • Start frying these balls on high medium heat till they are golden brown.
  • Koftas are ready. Set aside.

Preparing the Curry

  • Chop Onions, ginger, green chili, coriander/cilantro leaves and tomatoes, really fine.
  • Heat 1/2 tbsp of oil in a heavy bottom pan, lower the heat to medium and add cumin seeds to it. Once the seeds crackle, add finely chopped onions, ginger and green chili to the pan. Saute and cook the onions on medium flame till they turn golden, for about 5 to 6 minutes.
  • Now add the finely chopped tomatoes to the pan. Give a good stir. Add all the spices - turmeric powder, coriander powder, red chili powder, garam masala and salt to the pan. Give another good stir. Cover the pan with lid. Cook the curry paste on medium flame till it becomes thick paste. It takes about good 7 to 8 minutes.
  • Switch off the gas stove. Cool it for sometime and then puree it fine in the blender. You may choose not to puree it fine.
  • Return it back to pan. Add the saved lauki juice and 1&1/2 to 2 cup of water, depending upon the consistency that you desire.
  • Adjust the salt and garam masala accordingly. Bring it to a boil and simmer for another 8 to 10 minutes.
  • Switch off the stove. The curry sauce is ready.

Putting the Kofta Curry together

  • When it is meal time, place the koftas in the curry, just 10-12 minutes before serving so that koftas can absorb the flavors. If you soak them too much, they might become soggy.
  • Add fresh cream in the hot curry and stir. Garnish with cilantro or coriander leaves and serve.

Serving Suggestions

  • They taste delicious with the side of Roti, Parantha, Naan, Pulav or Plain Rice.

Notes

If you want to try the vegan version, do not add fresh cream. You may use coconut milk or nothing.
Lauki Koftas can be made in appe pan or abelskiever pan and can be baked also.
You do not have to puree the curry fine and leave it coarse. It is more home made then.
You may prepare the curry paste or curry sauce in advance and store in refrigerator. It is one of the most basic curry sauce used in North Indian cooking.
You may make koftas in advance too and make a big batch and freeze some as required, to use later.
The spice measurements are suggestions and you modify them as per your taste.