Lauki Kofta Curry Recipe | Tips for Soft Kofte | स्वादिष्ट लौकी कोफ्ते की करी | Chef Sanjyot Keer

By Your Food Lab · 60 min

Ingredients

Instructions

1. Wash and peel the bottle gourd, cut into pieces and grate on a large-holed grater. Use a smaller gourd if possible, so the seeds are small.
2. Put the grated gourd in a muslin cloth, add a large pinch of salt, mix and let it rest a few minutes.
3. Squeeze out the excess moisture, but leave a little moisture in the gourd.
4. Heat the oil in a kadhai over medium heat so it is hot by the time you shape the koftas.
5. Put the gourd in a bowl with the remaining kofta ingredients. Mix well and gently mash by hand until the mixture is slightly loose but still holds together in balls. Add more gram flour if too wet, or splashes of water if too dry.
6. Shape the mixture into medium-sized koftas.
7. Heat the oil to 150°C. Carefully drop in the koftas and fry 2 to 3 minutes before stirring. Once they hold their shape, fry slowly over medium-low heat until golden brown. Fry in batches.
8. Drain the koftas in a sieve and set aside.
9. Blend the tomatoes and cashews into a fine puree.
10. Heat the ghee and oil in a heavy-based pan over high heat. Add the whole spices and cook a few seconds.
11. Add the onions and cook over medium-high heat until light golden brown. Add the ginger garlic paste and green chillies and cook until the onions are completely golden brown.
12. Lower the heat, add the powdered spices and a splash of hot water. Stir and cook over high heat for 2 to 3 minutes until the oil separates.
13. Add the tomato and cashew puree and salt. Stir, cover and simmer on low for 12 to 15 minutes, stirring now and then and adding hot water if it gets too dry.
14. Add hot water to get a slightly thin consistency. Taste and adjust salt, then stir in the sugar, kasuri methi and garam masala.
15. Add the koftas and coriander to the gravy and warm them through briefly. Serve with roti, chapati or bread.

Summarized from Your Food Lab's video. Watch it for the details.

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