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 and Substitutes
- Bottle gourd (lauki) : Adds softness and moisture to koftas. You can also use grated carrots, zucchini, or cabbage as substitutes.
- Gram flour (besan) : Works as a binding agent. Alternatives include rice flour, cornflour, or even breadcrumbs.
- Grated ginger : Provides warmth and a fresh kick. Substitute with ginger paste or dry ginger powder.
- Grated garlic : Brings sharp flavor. If not available, use garlic paste or a pinch of garlic powder.
- Red chili powder : Adds spice. Paprika or cayenne pepper can be used instead.
- Turmeric powder : Adds color and earthy flavor. A pinch of curry powder can substitute.
- Green chili : Brings heat. You can replace with red chili flakes or jalapeños.
- Salt : For seasoning. Rock salt or pink Himalayan salt can be used.
- Fresh coriander leaves : Adds freshness. Parsley or mint leaves are good substitutes.
- Oil (for frying) : Traditionally vegetable or mustard oil is used. Gives a pungent, authentic North Indian flavor. You may also use sunflower oil, canola oil, or air-fry for a healthier version.
- Onions (chopped) : Provide sweetness and body. Shallots or leeks can be used instead.
- Tomatoes (chopped or pureed) : Add tang and base. You can use canned tomatoes, tomato puree, or yogurt as alternatives.
- Ginger : Adds warmth. Substitute with ginger paste or ground ginger.
- Garlic : Provides depth. Garlic paste or garlic powder can be used.
- Cashew nuts : For creaminess and richness. Substitute with almonds, melon seeds, or sunflower seeds.
- Raisins (optional) : Add a touch of sweetness. Substitutes include dried cranberries or chopped dates.
- Reserved lauki water : Enhances flavor and reduces waste. Vegetable stock or plain water can be used if not available.
- Garam masala powder : For aroma and warmth. Substitute with curry powder or a mix of cinnamon, clove, and cardamom.
- Kasuri methi (dried fenugreek leaves) : Adds a distinct flavor. Substitute with celery leaves, fennel leaves, or skip if unavailable.
- Salt : Essential for balance. Any type of edible salt works.
- Oil (for cooking gravy) : Regular vegetable oil, ghee, or butter can be used.
- Fresh coriander leaves (garnish) : Adds freshness. Substitute with parsley or fresh mint.
You may also like: Malai Kofta, Dum Aloo
How to Make Veg Kofta Curry (Stepwise)
1. Take 1 medium-sized bottle gourd (lauki), wash it thoroughly, peel off the skin, and grate it using a fine grater into a plate. Now, 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.
2. In a large mixing bowl, gather all the ingredients to prepare the kofta mixture:
- 1 medium bottle gourd (lauki), peeled, grated, and water squeezed out
- 1 cup gram flour (besan)
- 1 teaspoon grated ginger
- 2–3 cloves grated garlic
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 green chili, finely chopped
- Salt, to taste
- A handful of fresh coriander leaves, chopped
Mix everything well to prepare dough for kofta. You can add a little water if needed and knead the mixture to form a soft dough for kofta that can hold shape.
3. Heat oil in a deep frying pan on medium flame. From the dough, make small lemon-sized balls and then carefully drop in the kofta balls and fry them until they turn golden brown and crispy on all sides. Next, 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.
4. In a frying pan, sauté onions slices on medium flame until they turn golden brown.
5. Next, add two chopped tomatoes, a small piece of ginger, 2 garlic cloves, and some cashew nuts. Sauté the mixture until everything turns soft and slightly golden to prepare cashew tomato gravy for kofta. Once the masala mixture is cooked, let it cool slightly and blend into a smooth kofta curry base blend.
6. Heat oil in a pan and pour in the blended kofta masala paste. Cook this masala on medium flame for 5 minutes. Then add all these spices:
- 1 teaspoon red chili powder
- ½ teaspoon garam masala powder
- A pinch of crushed kasuri methi (dried fenugreek leaves)
- ½ teaspoon turmeric powder
Mix well and continue cooking for few minutes to let the spices blend in.
7. Now, pour the reserved lauki (bottle gourd) water into the pan, season with salt, and stir well. Carefully drop the fried koftas into the simmering gravy, gently stir so they are coated with the sauce, then cover the pan with a lid. Let it cook on a low flame for 10 minutes, allowing the koftas to soak up the rich flavors of the curry. Turn off the stove, garnish with fresh coriander leaves or a splash of cream if desired. Serve hot with chapati, naan, or steamed rice.
Serving Suggestions for Veg Kofta Curry
Veg Kofta Curry pairs wonderfully with Indian breads. You can serve it hot with soft phulkas, butter naan, or tandoori roti to soak up the rich and creamy kofta gravy. If you prefer lighter options, pair it with whole wheat chapatis or plain parathas for a comforting, homely meal.
This vegetarian curry also tastes delicious with rice-based dishes. Steamed basmati rice or jeera rice makes a simple yet classic combination, while mild pulaos such as peas pulao or vegetable pulao add extra flavor to the meal. For special occasions, serve Veg Kofta Curry with saffron rice or biryani to elevate the dining experience.
Pair Veg Kofta Curry with a fresh salad, pickle, and papad to create a complete thali-style meal. It also works well alongside other North Indian favorites like dal makhani, paneer butter masala, or chole, making it a crowd-pleasing choice for family gatherings or celebrations. Enjoy your homemade Kofta Curry with family and friends.
Frequently asked questions
Koftas usually break if the batter is too watery or if the oil is not hot enough. Make sure to squeeze out extra water from the grated lauki and add enough gram flour (besan) to bind the mixture. Also, fry them on medium heat so they cook evenly without breaking.
Veg Kofta Curry can be a healthy dish when prepared the right way. The koftas are made with lauki (bottle gourd), which is rich in fiber and low in calories, making it good for digestion. However, deep frying adds extra oil and calories. To make it healthier, you can shallow-fry, bake, or air-fry the koftas instead of deep frying.
Yes, Veg Kofta Curry can easily be made vegan. The koftas are naturally plant-based, and for the gravy, you can skip dairy cream and replace it with coconut cream or cashew cream. Using oil instead of ghee will also make it fully vegan without compromising on taste.
To get a rich and creamy gravy, blend soaked cashews, cream, or melon seeds into the paste. You can also add a little fresh cream or milk at the end of cooking for a smooth texture.
Recipe Card
Veg Kofta Curry Recipe
Equipment
- 1 Mixing bowl
- 1 Grater
- 1 Deep frying pan or kadhai
- 1 Cooking pan
- 1 Slotted spoon
- 1 Ladle and spatula
Ingredients
- 1 medium bottle gourd lauki, peeled, grated, and water squeezed out
- 1 cup gram flour besan
- 1 tsp grated ginger
- 2 cloves garlic grated
- 1 tsp red chili powder for kofta
- ½ tsp turmeric powder for kofta
- 1 green chili finely chopped
- 2 tbsp fresh coriander leaves chopped
- 2 tbsp mustard oil or any cooking oil
- 2 large onions roughly chopped
- 2 large tomatoes chopped
- 2 medium tomatoes pureed (optional)
- 1 small piece ginger
- 2 cloves garlic
- 12 cashew nuts
- 2 tbsp raisins optional
- Reserved lauki water about ½ cup
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- A pinch of crushed kasuri methi dried fenugreek leaves
- Salt
- 2 tbsp oil for cooking the gravy
- 2 tbsp fresh coriander leaves chopped (for garnish)
Instructions
- In a mixing bowl, combine grated lauki, besan, ginger, garlic, red chili powder, turmeric powder, chopped green chili, salt, and coriander leaves. Mix well into a thick batter.
- Heat oil in a deep pan. Shape the mixture into small balls and deep fry on medium heat until golden brown. Remove and set aside.
- To make the gravy, heat mustard oil in a pan, add onions, ginger, and garlic, and sauté until golden. Add tomatoes and cook until soft.
- Add cashews, raisins (if using), and cook for 2–3 minutes. Let the mixture cool, then blend into a smooth paste.
- In the same pan, heat 2 tablespoons oil, add the paste, red chili powder, turmeric, salt, and kasuri methi. Sauté until the oil separates.
- Add reserved lauki water and adjust the consistency of the gravy. Bring it to a simmer.
- Gently place the fried koftas into the gravy, stir lightly to coat, cover, and cook on low flame for 7–8 minutes so the flavors soak in.
- Sprinkle garam masala and garnish with fresh coriander leaves before serving.
Notes
- For a healthier version, bake or air-fry the koftas instead of deep frying. Add cream or yogurt for a richer gravy, or keep it light with just tomato and cashew paste.
- Koftas are best added to the gravy just before serving to prevent them from becoming too soft.
