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Lauki Kofta curry served in white bowl garnished with fresh cilantro leaves.

Lauki Kofta Curry

Shweta Arora
Lauki Kofta Curry is a simple North Indian curry dish made with air-fried lauki (bottle gourd) koftas in an onion tomato curry flavored with spices and herbs. This Punjabi lauki kofta curry is a healthy, vegan, and gluten-free recipe that pairs perfectly with rice, chapati, paratha, or naan. 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 189 kcal

Equipment

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

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

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.
I didn't add any water to bind the bottle gourd mixture. It may feel dry at the beginning but as you mix the moisture released from lauki helps with binding. 
Add more besan (gram flour) if you cannot make balls with the mixture. Bottle gourd tends to release water so work quickly to make balls and fry once the batter 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 vs smooth 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

Nutrition

Calories: 189kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1016mg | Potassium: 604mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1159IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 3mg
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