Lauki Kofta Curry
 
Prep time
Cook time
Total time
 
Soft lauki dumplings simmered in the luscious creamy sauce infused with fragrant spices and herbs.
Author:
Recipe type: Main - Vegetarian
Cuisine: Indian
Serves: 4-5 servings
Ingredients
Sauce
  • 2 tbsp olive oil
  • 2 tbsp ghee
  • 1 tsp garlic paste
  • 2 tsp ginger paste
  • ½ cup tomato puree
  • ½ tsp green chili paste
  • ½ tsp turmeric powder
  • 1 ½ tsp coriander powder
  • ¼ cumin powder
  • ¼ tsp red chili powder
  • 1 tsp salt or to taste
  • 1 cup cooked onion purée
  • ½ cup plain yogurt
  • 1 cup milk
  • 2 tbsp fresh coriander, chopped
Kofta:
  • 2 cups lauki, grated
  • ¾ cups besan
  • ¼ tsp salt or to taste
  • ¼ red chili powder
  • ½ tsp coriander powder
  • ¼ tsp cumin seeds
  • ¼ turmeric powder
  • Oil for frying
  • 1 tbsp pistachio nuts, chopped
  • 1 tbsp raisins, chopped
Instructions
For sauce:
  1. In a large heavy bottomed saucepan over medium-high, add ghee, olive oil, garlic paste, ginger paste, green chili paste, tomato puree, turmeric powder, coriander powder, cumin powder, red chili powder and salt. Mix well; cover and cook until oil start to separate.
  2. In a blender, grind together the Cooked Onion Purée and yogurt to finest paste possible. Add it to the sauce and mix well. Turn the heat down to medium-low. Cover and let it simmer for 10 -12 minutes.
  3. Add two cups of water and let it cook on the low heat again. In the meantime, prepare koftas.
For Kofta:
  1. In a small bowl, mix chopped pistachio nuts and raisins. Keep it aside.
  2. Peel and grate lauki. Squeeze out all the moisture out of grated lauki.
  3. In a small mixing bowl, add grated lauki, besan, salt, chili powder, coriander powder, cumin seeds and turmeric powder. Mix well to form a soft dough. If required, add more liquid by a teaspoonful.
  4. Take about a tablespoonful of the dough and roll it into a ball in the palms of your hand.
  5. Make a small dent in the center of the ball and fill in about ¼ tsp of pistachio nuts and raisins filling. Close the dent and re-roll the dough to form a round kofta. Repeat with the remaining dough.
  6. Keep the rolled koftas on a parchment paper or a tea towel dusted with flour.
  7. In a wok or a large pot, heat the oil over medium-high heat. Gently add the koftas into the hot oil.
  8. When all the koftas started to float on the surface, reduce the heat to medium and cook until golden brown.
  9. Remove the koftas from oil and drain it on a paper towel.
  10. Add it to the simmering curry sauce and let it simmer for about 2 minutes.
  11. Remove from the heat. Garnish and serve hot with Roti, Tandoori Roti or Naan.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/lauki-kofta-curry/