Bottle Gourd (Lauki) Kofta Curry

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Leena Kohli (@leenakohli)
4.5
From 2 ratings

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.

Bottle Gourd (Lauki) Kofta Curry  recipe
Prep Time
15min
Cook Time
35min
Total Time
50min

Ingredients

6 Servings

For Kofta

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

For Gravy

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

How to make Bottle Gourd (Lauki) Kofta Curry

For Kofta

  1. Step 1

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

  2. Step 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.

    Step 1.1: Add gram flour, semolina, salt, red chilli powder, coriander powder, and cumin powder to the bowl
  3. Step 3

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

  4. Step 4

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

    Step 1.1: Shape small portions of the dough into round balls or koftas
  5. Step 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.

    Step 1.1: Fry the koftas in hot oil until they turn golden brown
    Step 1.2: Fry the koftas in hot oil until they turn golden brown
    Step 1.3: Fry the koftas in hot oil until they turn golden brown

For Gravy

  1. Step 1

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

  2. Step 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.

    Step 2.1: Heat the mustard oil again on low to medium flame
  3. Step 3

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

    Step 2.1: Add cinnamon stick, onions and green chillies to the wok
    Step 2.2: Add cinnamon stick, onions and green chillies to the wok
  4. Step 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.

    Step 2.1: Add kashmiri red chilli powder and mix well for a minute
  5. Step 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.

    Step 2.1: Add tomato puree, dry fenugreek leaves, turmeric, salt, and coriander powder to the wok and stir to combine
    Step 2.2: Add tomato puree, dry fenugreek leaves, turmeric, salt, and coriander powder to the wok and stir to combine
  6. Step 6

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

    Step 2.1: Add water and bring it to a boil
    Step 2.2: Add water and bring it to a boil
  7. Step 7

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

    Step 2.1: Now add the fried koftas/balls to the gravy
    Step 2.2: Now add the fried koftas/balls to the gravy
  8. Step 8

    Check the seasonings and adjust them to your taste.

  9. Step 9

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

    Step 2.1: Add garam masala, stir well and switch off the heat
  10. Step 10

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

  11. Step 11

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

Nutrition (per serving)

Calories

174.7kcal (8.73%)

Protein

6.1g (12.16%)

Carbs

23.6g (8.57%)

Sugars

3.1g (6.16%)

Healthy Fat

6.7g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

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.

FAQS

  1. How do I make Bottle Gourd Kofta Curry from scratch?

    To make Bottle Gourd Kofta Curry, start by peeling and grating 800g of bottle gourd. Squeeze out excess water and mix it with gram flour, semolina, and spices to form a dough. Shape the mixture into small balls (koftas) and fry them until golden brown. For the curry, sauté spices and onions in mustard oil, add tomato puree and seasonings, then simmer with the fried koftas. Serve hot with steamed rice or roti.

  2. Is Bottle Gourd Kofta Curry suitable for a vegan diet?

    Yes, Bottle Gourd Kofta Curry is suitable for a vegan diet as it contains no animal products. The koftas are made from bottle gourd, gram flour, and semolina, while the curry is prepared using plant-based ingredients like mustard oil and spices. Enjoy this hearty dish without any animal-derived ingredients!

  3. What can I substitute for gram flour in Bottle Gourd Kofta Curry?

    If you need a substitute for gram flour (besan) in Bottle Gourd Kofta Curry, you can use chickpea flour or all-purpose flour. However, keep in mind that chickpea flour will maintain the dish's flavor profile, while all-purpose flour may alter the texture slightly. Adjust the quantity as needed to achieve a thick dough consistency.

  4. How should I store leftover Bottle Gourd Kofta Curry?

    To store leftover Bottle Gourd Kofta Curry, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the curry's consistency, and heat it on the stove or in the microwave until warmed through.

  5. What are the best side dishes to serve with Bottle Gourd Kofta Curry?

    Bottle Gourd Kofta Curry pairs wonderfully with steamed rice or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the flavors. For a complete meal, consider adding a simple lentil dish or a vegetable stir-fry to complement the kofta curry.

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Leena Kohli

(@leenakohli)

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