Bottle Gourd (Lauki) Kofta Curry

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
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Here's a delicious Bottle Gourd Kofta Curry recipe! This dish blends soft and fried koftas simmered in rich, aromatic gravy, made with simple ingredients; this recipe is easy to follow. Serve it hot with steamed rice or roti, and relish the goodness of this hearty and wholesome meal.


6 Servings

For Kofta

  • 800g
    Bottle Gourd (Lauki) (medium-sized)
  • 1/2cup
    Gram Flour (Besan)
  • 1/2cup
    Semolina (Suji)
  • 1tsp
  • 1tsp
    Red Chilli Powder
  • 1tbsp
    Coriander Powder
  • 1tsp
    Cumin Powder
  • Oil, for frying

For Gravy

  • 1/2cup
    Mustard Oil
  • 1pinch
  • 2
    Bay Leaves
  • 2
    Black Cardamom
  • 1tbsp
    Ginger Garlic Paste
  • 3
    Onion (medium-sized)(finely chopped/ground)
  • 2
    Green Chilli (finely chopped)
  • 1in
    Cinnamon stick
  • 1cup
    Tomato (puree/freshly ground)
  • 1 1/4tbsp
    Kashmiri Red Chilli Powder
  • 1
    Dry Fenugreek Leaves (Kasuri Methi)
  • 1tsp
  • 1tbsp
  • 1tbsp
    Coriander Powder
  • 2 1/2cup
  • 1tsp
    Garam Masala


For Kofta

  1. Peel and grate the bottle gourd. Squeeze out excess water and keep the grated bottle gourd in a mixing bowl.

  2. Add gram flour, semolina, salt, red chilli powder, coriander powder, and cumin powder to the bowl. Mix well to form a thick consistent dough.

  3. Heat oil in a deep frying pan or wok on medium to high heat.

  4. Shape small portions of the dough into round balls or koftas.

  5. Fry the koftas in hot oil until they turn golden brown. Remove them from the pan and place them on a plate lined with kitchen paper to absorb the excess oil.

For Gravy

  1. Heat mustard oil in a heavy-bottomed wok until smoking. Turn off the flame and then let it cool.

  2. Heat the mustard oil again on low to medium flame. Add asafoetida (hing), bay leaves, cardamoms and ginger garlic paste. Cook for 2-3 minutes until golden.

  3. Add cinnamon stick, onions and green chillies to the wok. Saute until onions turn translucent and pinkish.

  4. Add kashmiri red chilli powder and mix well for a minute. Sprinkle water to prevent the onion paste from sticking to the wok's bottom.

  5. Add tomato puree, dry fenugreek leaves, turmeric, salt, and coriander powder to the wok and stir to combine. Cook for 2-3 minutes until oil starts to ooze out.

  6. Add water and bring it to a boil. Cover and cook for 5-7 minutes on medium heat.

  7. Now add the fried koftas/balls to the gravy. Reduce the heat to simmer and cover the wok. Cook for 5-7 minutes.

  8. Check the seasonings and adjust them to your taste.

  9. Add garam masala, stir well and switch off the heat.

  10. Let the kofta curry rest for a few minutes before serving to allow the flavours to meld together.

  11. Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Tips & Tricks

  1. I prefer to use mustard oil as it brings a certain depth of flavour to the dish. You can use any other cooking oil of your choice.

  2. If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients.

  3. Add paneer, boiled potato or bread crumbs to the kofta dough to make it more flavourful.

  4. You can adjust the spice level according to your taste preference by adding more or less red chilli powder.

  5. You can adjust the water to make the consistency of gravy as desired.

  6. For optimal koftas (not too hard and not too soft) in gravy, add the koftas 10 minutes before serving and gently simmer on low heat until boiling for 5 minutes.

Leena Kohli
Recipe by

Leena Kohli


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