Lauki Kofta Curry is a simple North Indian curry dish made with lauki (bottle gourd) koftas in an onion tomato gravy flavored with spices and herbs. The Lauki Koftas can be deep-fried or air-fried and are delicious as a snack or appetizer. Serve this healthy, vegan, and gluten-free Lauki Kofta Curry recipe with rice, chapati, paratha, or naan.
I am sharing how to make a Punjabi Lauki Kofta Curry recipe with air-fried lauki koftas that can also be deep-fried.
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My kids are not the biggest fans of Lauki (bottle gourd) but they love Lauki Kofta Curry and will eat it happily. It is a simple, vegan, gluten-free curry that is perfect for everyday meals.
I would make this curry less often as I dont prefer deep frying koftas unless it's a special occasion and find it time-consuming.
Since I discovered the air fryer, I now air-fry Lauki Kofta, and it's so much healthier, easier, and quicker than deep frying. While the koftas are air frying I can make the curry which is such a time saver too!
If you love kofta curries, try Veg Kofta Curry, another crowd-pleaser recipe!
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What is Lauki Kofta?
Lauki kofta curry is a North Indian dish consisting of koftas (dumplings) made from grated lauki (bottle gourd), spices, and gram flour simmered in a rich and flavorful curry made with onions, tomatoes, and spices.
Lauki, also known as bottle gourd, calabash, or opo squash in English, "doodhi" in Hindi, and "ghiya" in Punjabi. So this curry is also called bottle gourd kofta curry, "doodhi kofta curry" or "ghiya ke kofte".
For this recipe, the Lauki kofta can be deep fried (traditional method), or for a healthier alternative, koftas can be made in the paniyaram pan (appe pan) or the air fryer.
I prefer the air-fried koftas as they are easy to make, healthy, and taste equally delicious. You won't miss the deep-fried ones.
The curry is an onion tomato-based curry made with fresh ingredients and basic Indian spices.
This Punjabi-style lauki kofta recipe is a more homestyle dish made without any butter or cream and perfect for everyday basis unlike the the popular Malai Kofta recipe served at restaurants.
The combination of koftas and flavorful curry makes a simple and comforting meal that can be served with rice or Indian bread like chapati or naan.
Recipe Ingredients
Lauki (bottle gourd) - it is the main ingredient that is used to make koftas (dumplings. It is also known as opo squash, Dudhi, or Ghiya and is available in most Indian grocery stores.
Flour - I have used a mix of besan (also known as gram flour or chickpea flour in English) and rice flour to bind lauki ke kofte and help them get crispy
Onions: I use a yellow onion for curries, but you can also use red onion.
Tomatoes: Use fresh ripe tomatoes along with some tomato paste. The tomato paste adds more flavor and color but can be skipped too. You can also use ¾ cups of canned tomato puree instead of fresh, and skip the tomato paste.
Ginger Garlic Green chili - For both koftas and curry, use freshly grated or minced ginger garlic. Don't skip these as they add tons of flavor to the recipe. You can use green chili (Thai or Serrano peppers) for a spicy kick or skip it to keep the curry mild.
Spices - The koftas and curry use everyday Indian spices like cumin seeds, carom seeds (ajwain), turmeric, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, and salt.
Herbs - You will need dried fenugreek leaves (Kasuri methi) often used in Punjabi recipes for their unique flavor and taste, and last but not least cilantro for garnish.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Lauki Kofta Curry (Stepwise Photos)
Make Lauki Kofta in Air fryer
1 - Wash, peel, and grate the lauki (bottle gourd) grate it using a handheld grater (use the bigger hole to grate) or a food processor. You should get 1.5 to 2 cups of grated lauki.
2 - Let the grated lauki sit for 10 mins. This helps the lauki release its juices. I don't add any salt, bottle gourd will still secrete water even without salt.
3 - Take small portions of grated lauki and press between palms to remove the excess moisture from the lauki. I like to use the potato masher (press) to squeeze out as much liquid as possible, you can also use a muslin cloth.
4 - Reserve the squeezed lauki juice for making curry.
5 - Transfer the squeezed lauki to another dry bowl.
6 - Add ginger, green chili, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, carom seeds (ajwain), salt, and black pepper.
7 - Add besan, rice flour, and cilantro
8 - Mix well and use your hands (if needed). I didn't add any water to bind. The mixture may feel dry at the start but as you mix the moisture released from the bottle gourd helps with binding. If the mixture feels too wet, add a tablespoon more of besan.
9 - Preheat the air fryer. Line the air fryer basket (optional) and spray with oil. Make portions of the mixture, you can do it by hand or I like to use a cookie scoop for equal size.
10 - Grease the cookie scoop with oil, scoop out portions, roll into round-shaped balls, and place in the air fryer basket.
11 - Arrange the koftas (without overcrowding) in the air fryer and spray with oil.
12 - Air fry at 370°F for 15-20 mins turning halfway through. The Koftas are ready. Set them aside
Deep Fry Method:
Heat oil in a kadai or frying pan over medium-high heat. Once the oil is hot turn it down to medium heat.
Gently add one kofta, to begin with, and check to make sure it doesn't break before continuing with the remaining.
Fry the balls over medium heat until each side is golden brown. Fry in hot oil in batches and avoid overcrowding the pan. You can also shallow fry the koftas.
Drain fried lauki koftas on a paper towel to absorb the excess oil.
Make Lauki Kofta Curry
13 - Heat oil in a pan on medium heat. Once the oil is hot, add the bay leaf and cumin seeds.
14 - Once the cumin seeds sizzle and splutter, add the onions and ½ teaspoon salt and saute until lightly golden.
15 - Now add the ginger garlic and green chili. Saute till the raw garlic smell goes away.
16 - Stir in the tomato puree. Cover and cook until the mixture thickens. Stir intermittently.
17 - Add the turmeric powder, red chili, coriander powder, remaining salt, and tomato paste.
18 - Mix well and cook for 2 minutes or till the masala starts oozing oil from the sides.
19 and 20 - Add reserved lauki water (about 1 cup) and 1 cup water to adjust consistency. Bring the curry to a simmer.
21 and 22 - Add kasuri methi, garam masala, and lemon juice. Taste test for salt and adjust if needed. Bring it to a simmer.
23 - Add the prepared koftas and simmer the curry for another 5 minutes.
24 - Turn off the heat. Garnish with cilantro and serve!
Serving Suggestions
You can serve Lauki Kofta Curry with Indian flat bread like roti (Chapati), paratha, or naan or with rice (plain steamed basmati rice or jeera rice).
I love to add a side of kachumber (salad) or Boondi raita for that complete meal.
The Koftas are delicious on their own as a snack or appetizer with a side of green chutney or ketchup.
Storage Instructions
You can store any leftover Lauki Kofta Curry in an airtight container in the refrigerator for 2-3 days. Before serving, reheat in the microwave or a pan on the stovetop until heated through.
If the curry thickens, add a little water to achieve the desired consistency.
Lauki kofta is perfect for meal prep. Store kofta balls and curry separately if you are making it ahead of time. Before serving, add the koftas to the curry and simmer for 5 to 10 mins and serve.
Recipe Tips
Choose tender and fresh bottle gourd (lauki) for the best kofta texture and flavor. Taste test a small piece, to make sure it's not bitter.
Add more besan (gram flour) if you cannot make balls with the combined mixture. Bottle gourd tends to release water so work quickly to make balls and fry once the mixture is mixed.
You can deep fry the koftas, make them in a paniyaram (appe) pan or air fry the koftas for a healthier option.
The time required to air fry koftas can vary based on the size of your koftas and the type/model of the air fryer so keep checking after 15 minutes.
I prefer the curry textured for this recipe. But if you like a smooth gravy, you can blend the onion tomato masala to a smooth paste.
Adjust spice levels according to taste preferences. You can add or skip green chilies or red chili powder to control the heat.
For a creamier curry, add cashew paste while making onion tomato masala or you can add cream at the end for a milder curry or to garnish.
Frequently Asked Questions
Yes, you can prepare the koftas in advance and freeze them. Ensure they are fully cooled before freezing, and thaw before reheating in the curry.
Heat the paniyaram pan and add a few drops of oil to each cavity. Add lauki mixture into each cavity. Cover and cook on medium-low heat. When one side is golden, flip the koftas using a skewer or fork to ensure even cooking. Cook until the koftas are golden brown and cooked through. Transfer to a plate when done.
More Curry Recipes
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Recipe Card
Lauki Kofta Curry
Ingredients
For the Kofta
- 1.5 pounds bottle gourd Lauki, 1 medium, about 1.5 to 2cups grated
- 1 green chili chopped, optional
- ½ tablespoon ginger minced
- ¼ teaspoon carom seeds ajwain
- 1 teaspoon Kashmiri red chilli powder adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 5 tablespoons gram flour besan, add 1 tablespoon more if needed
- 2 tablespoons rice flour
- 2 tablespoons cilantro finely chopped
- Oil as required for frying
For the Curry
- 2 tablespoon Oil or ghee
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 medium yellow onion finely chopped (about 1 cup)
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 green chili chopped, optional
- 2-3 large tomatoes pureed (1 cup)
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder adjust to taste
- ½ tablespoon coriander powder
- ½ teaspoon Garam Masala
- 1 tablespoon Kasuri Methi crushed
- 1 teaspoon salt adjust to taste
- 1 tablespoon tomato paste optional
- 1 cup water or more as needed
- 1 tablespoon lemon juice optional
- 2 tablespoons cilantro finely chopped
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Instructions
Make the Kofta
- Wash, peel, and grate the lauki (bottle gourd) using a handheld grater (use the bigger hole to grate) or a food processor. You will get 1.5 to 2 cups of grated lauki. Let it sit for 10 mins.
- Take small portions of grated lauki and press between palms to remove the excess moisture or use the potato masher (press) or muslin cloth to squeeze out as much liquid as possible. Keep the squeezed lauki juice in another bowl and use it for making curry.
- Transfer the squeezed lauki to another dry bowl. Add ginger, green chili, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, carom seeds (ajwain), salt, black pepper, besan, rice flour, and cilantro. Mix well and use your hands (if needed).
- Preheat the air fryer. Line the air fryer basket (optional) and spray with oil.
- Make small balls by hand or use a cookie scoop (grease it with oil)(if you are not able to make balls, or the mixture is too wet, add 1 tablespoon more of besan).
- Arrange the koftas in the air fryer and spray with oil. Air fry at 370°F for 15-20 mins turning halfway through. (alternately you can also deep fry or shallow fry the koftas). The Koftas are ready. Set them aside.
Make the curry
- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds.
- Once the cumin seeds sizzle and splutter, add the onions and ½ teaspoon salt and saute until lightly golden.
- Now add the ginger garlic and green chili. Saute till the raw garlic smell goes away.
- Stir in the tomato puree. Cover and cook until the mixture thickens. Stir intermittently.
- Add the turmeric, red chili, coriander powder, remaining salt, and tomato paste. Mix well and cook for 2 minutes or till you see oil leaving from the sides.
- Add reserved lauki water (about 1 cup) and 1 cup water to adjust consistency. Bring the curry to a simmer.
- Add kasuri methi, garam masala, and lemon juice. Taste test for salt and adjust if needed.
- Add the prepared koftas and simmer the curry for 5 minutes. Turn off the heat. Garnish with cilantro.
- Lauki Kofta Curry is ready to serve. Enjoy with roti or rice.
Video
Notes
Nutrition
Update Notes: This post was originally published on Dec 29, 2012, but was republished with, step-by-step instructions, new photos, tips, and a video in Feb of 2024.
Kushi S says
kofta looks amazing. Its mouth watering.. I am hungry now. If I get bottle gourd here this would be the first recipe that I am gona try..:)
Shweta in the Kitchen says
Hi Cipriano, Thanks for trying the recipe, glad you enjoyed it:) White butter sounds like a good alternative and will provide similar creamy and rich texture and taste. Will use it when I make this dish next time. Hope you will try some more recipes from this blog and share your feedback.
Happy Cooking
Shweta