Veg Kofta Curry Recipe

Kofta Curry is a delicious and flavorful North Indian dish made with soft, spiced dumplings (koftas) simmered in a rich, aromatic gravy. In this recipe, the koftas are made primarily with lauki (bottle gourd), giving the dish a light, healthy, and uniquely satisfying taste. Lauki is low in calories yet rich in fiber, making it a great choice for a wholesome vegetarian meal. This easy lauki kofta curry pairs perfectly with naan, roti, or rice and can be a comforting addition to your regular Indian meals. Here’s a step-by-step guide to making Lauki Kofta Curry at home.

Ingredients for Lauki Kofta (Bottle Gourd Balls):

• 1 medium bottle gourd (lauki) – peeled, grated, and water squeezed out
• 1 cup gram flour (besan)
• 1 tsp grated ginger
• 2–3 cloves grated garlic
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 green chili (finely chopped)
• Salt – to taste
• A handful of fresh coriander leaves – chopped
• Oil – for deep frying

Ingredients for Kofta Curry (Gravy):

• 2 tbsp mustard oil (or any cooking oil)
• 2 large onions – roughly chopped
• 2 large tomatoes – chopped
• 2 tomatoes (pureed) (optional)
• A small piece of ginger
• 2 cloves garlic
• 12–15 cashew nuts
• 2 tablespoons raisins (optional)
• Reserved lauki (bottle gourd) water
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• A pinch of crushed kasuri methi (dried fenugreek leaves)
• Salt – to taste
• 2 tbsp oil – for cooking the gravy
• Fresh coriander leaves – for garnish

Veg Kofta Curry Step-by-Step Recipe

Step 1: Prepare the Bottle Gourd

Take 1 medium-sized bottle gourd (lauki), wash it thoroughly, peel off the skin, and grate it using a fine grater into a plate. Once grated, squeeze out the excess water by pressing it firmly with your hands. Do not discard the bottle gourd water, keep it aside in a bowl as we will use it later in the curry.

Step 2: Make the Kofta Dough

In a large mixing bowl, add the grated bottle gourd (lauki), a handful of finely chopped coriander leaves, 1 teaspoon grated ginger, 2-3 cloves of grated garlic, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and salt to taste. Then add about 1 cup of gram flour (besan). Mix everything well to prepare kofta dough.

Add a little water if needed and knead the mixture to form a soft dough for kofta that can hold shape.

Step 3: Fry the Koftas

From the dough, make small lemon-sized balls. Heat oil in a deep frying pan on medium flame. Once the oil is hot, carefully drop in the kofta balls and fry them until they turn golden brown and crispy on all sides.

Now remove deep-fried bottle ground kofta balls from the oil and place them on paper towels to drain excess oil. Set them aside while we prepare the curry base.

Step 4: Prepare the Curry Masala (Gravy Base)

In a frying pan, heat 2 tablespoons of mustard oil (or any cooking oil you prefer). Add 2 large onions, chopped into rough slices, and sauté them on medium flame until they turn golden brown to make autéed onions for kofta gravy.

Step 5: Add Tomatoes and Cashews

Add 2 large tomatoes, roughly chopped, a small piece of ginger, 2 cloves of garlic, and about 12–15 cashew nuts. Sauté the mixture well until everything turns soft and slightly golden to prepare cashew tomato gravy for kofta.

Step 6: Blend the Masala

Once the masala mixture is cooked, let it cool slightly. Then transfer it to a blender and blend into a smooth kofta curry base blend.

Step 7: Cook the Curry

Heat 2 tablespoons of oil in a pan again and pour in the blended kofta masala paste. Cook this masala on medium flame for 5 minutes.

Then add:

• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• A pinch of crushed kasuri methi (dried fenugreek leaves)
• 1/2 teaspoon turmeric powder

Mix well and continue cooking for another 5 minutes to let the spices blend in.

Step 8: Add Lauki Water and Koftas

Now, pour in the reserved lauki (bottle gourd) water into the curry and mix well.

Add salt to taste, and gently place the fried koftas into the simmering gravy. Stir slightly to coat them, cover with a lid, and cook on low flame for 7–8 minutes, allowing the flavors to soak in.

Step 9: Garnish and Serve

Turn off the heat, garnish with fresh coriander leaves or a splash of cream if desired. Serve hot with chapati, naan, or steamed rice.

Kofta Curry Serving Suggestions

• Serve hot with naan, roti, or steamed basmati rice.
• A side of cucumber raita and fresh salad pairs well with Kofta Curry.

Enjoy your homemade Kofta Curry with family and friends!