Melt In The Mouth Lauki Kofta Recipe: A Dinner Made Special

Being a North Indian, you must have enjoyed a variety of kofta dishes made by your mother at home. Each one has a distinctive flavour and composition. But this Lauki Kofta is exceptionally divine and soft. These Bottle Gourd kofta (dumplings) are simply deep fried and then drenched in a warm,  thick and luscious gravy to create the delectable Malai Lauki Kofta curry. The rich delicacy is a blessing for mothers who wish to deceive their children and serve them lauki because this recipe completely masks the lauki's unappealing flavour. Kids and adults would adore the flavorful hearty meal of fried koftas soaked in an epic, tasteful gravy. It is vegan and gluten free as well.

Similar to the kebab, the kofta was introduced to the Indian subcontinent in the 11th century by Turko-Afghan conquerors. Initially made with minced meat, the  desi kofta underwent transformation and emerged as a vegetarian cuisine by the inhabitants who modified the spices to suit their tastes, and the religious customs dictated, leading to the creation of the vegetarian kofta.

Lauki is also called doodhi in Gujarati, ghiya in Punjabi and  Bottle Gourd in English. Overall, the vegetarian delish is a wonderful nutrition mix as it is loaded with protein and fibre. Although  Lauki's inclusion in the kofta remains hypothetical, the health benefits will impress everyone. The removal of cream makes it  a diabetic's dream recipe with a low GI rating.

Cooking time : 40 minutes

Servings : 4

Ingredients

For kofta –

• 600 gm Lauki
• Water, as needed
• 2 tbsp Salt
• Cold water
• ¼ cup Paneer, mashed 
• 1 tsp Green chilly
• 1 tsp Ginger, chopped
• ½ tsp Cumin, roasted
• 1 tbsp Coriander leaves, chopped
• 1 tbsp Onion, chopped
• ¼ cup Besan, roasted
• 1 pinch Pepper powder
• Oil – to fry

For Curry Paste – 

• 2 cups Tomatoes
• 1 cup Onions
• 15 Peanuts
• 12 Cashews
• 3 Cardamoms
• 1 Bay leaf
• 1 Black Cardamom
• 5 Laung 
• 2 tsp Saunf (fennel seeds)
• 1 tsp Chilli powder
• ½ tsp Turmeric 
• 1 tbsp Coriander powder 
• 6 Garlic cloves
• 1-inch Ginger, chopped 
• 1 tbsp Butter
• ¼ cup Water

For Cooking Curry Paste – 

• 1 tbsp Butter 
• ½  tsp Ginger, chopped
• 1 tsp Green Chilli, chopped
• ½ tsp Kasoori methi
• 1 pinch Sugar 
• ¼ cup Cream/Malai
• 1 tbsp Coriander, chopped

Method

• Shave the skin and cut it into medium parts. Grate and put it right into a pot of hot water along with salt. Let boil
• Drain water and transfer the lauki strands into cold water. Squeeze out the water entirely
• In a large bowl, add lauki strands along with the ingredients for kofta. Besan will bind the mixture
• Create tiny balls out of this mixture and set aside 
• Heat enough oil in a skillet and deep fry the koftas over low-medium heat until they turn light brown. Drain and move them over paper towels
• In a pressure cooker, add all the ingredients mentioned under the ingredients for curry paste in the same order. Cover with lid and cook them on high heat until 1 whistle. Reduce the heat and cook till 2 whistles
• Once the gravy has reached the desired consistency, turn off the heat and let cool
• Remove the bay leaf, and grind the rest of the gravy in a grinder
• Now, heat some butter in a pan. Add ginger and green chillies
• Now, add the fine and smooth gravy while thoroughly straining it. Stir for a few minutes and let simmer for 12 minutes
• Add Kasoori methi, a slit green chilli, and a dash of sugar  while the gravy is boiling. Combine well and turn off the flame
• Stir in fresh cream and coriander to conclude the gravy
• Serve the gravy warm with koftas arranged on top. Add extra gravy, drizzle more cream and coriander sprig for garnish!

Prepare this relevant Malai Lauki Kofta frequently at home for weekday meals. The hot, flaky lachha parathas go well with the mild, melt-in-your-mouth koftas.