Veg Kofta Curry Recipe
Veg Kofta Curry is a classic North Indian dish made with soft lauki (bottle gourd) koftas simmered in a onion-tomato-cashew gravy. It’s a restaurant-style curry that’s perfect for family meals, parties, and festive occasions, and can be served with both rice and Indian breads.
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.