Lauki Kofta Recipe

Lauki kofta turns humble bottle gourd into soft, golden dumplings simmered in a creamy tomato gravy. It is the kind of dish that wins over people who think they do not like lauki. Light, comforting and quietly impressive, it is a staple of North Indian home cooking.

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Servings

4 servings

Calories

360

Ingredients

• 1 medium bottle gourd (lauki), peeled and grated
• 3 tablespoons besan (gram flour)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• 100 ml cream
• 3 tablespoons oil, plus oil for frying
• Salt, to taste
• Chopped coriander, to serve

Instructions

1. Squeeze the grated lauki very dry, then mix with besan and a pinch of salt.
2. Shape into small balls and shallow-fry until golden; set aside.
3. Heat the oil, add the cumin seeds and fry the onion until golden.
4. Add the ginger-garlic paste, then the tomato puree and spices; cook until the oil separates.
5. Add 300 ml water and simmer for 10 minutes, then stir in the cream.
6. Add the koftas, simmer gently for 5 minutes and serve with coriander.

Pro tips

• Squeeze the lauki really dry or the koftas will fall apart.
• Add the koftas just before serving so they stay intact.
• Keep the simmer gentle; a hard boil breaks the dumplings.
• A little cream at the end rounds the spices beautifully.

Frequently asked questions