Lauki Kofta fondant recipe: a special dinner

As a North Indian, you must have enjoyed a variety of kefta dishes prepared by your mother at home. Each has a distinctive flavor and composition. But this Lauki Kofta is exceptionally divine and sweet. These bottle gourd kofta (dumplings) are simply fried and then dipped in a hot, thick and succulent sauce to create the delicious Malai Lauki Kofta curry. The rich delicacy is a blessing for mothers who wish to trick their children into serving them lauki as this recipe completely masks the unattractive flavor of lauki. Kids and adults alike would love the hearty, flavorful meal of fried koftas drenched in an epic, tasteful sauce. It is also vegan and gluten-free.

Similar to the kebab, the kofta was introduced to the Indian subcontinent in the 11th century by the Turko-Afghan conquerors. Originally made with minced meat, desi kofta underwent a transformation and established itself as a vegetarian cuisine by locals who modified the spices according to their tastes and dictated religious customs, leading to the creation of vegetarian kofta.

Lauki is also called doodhi in Gujarati, ghiya in Punjabi and Bottle Gourd in English. Overall, Vegetarian Delight is a wonderful nutritional mix as it’s loaded with protein and fiber. Although the inclusion of Lauki in the kofta remains hypothetical, the health benefits will impress everyone. Eliminating the cream makes it a diabetic’s dream recipe with a low glycemic index.

Lauki ka kofta | Instagram – @bhukkhadofficial

Preparation time: 20 minutes

Cooking time: 40 minutes

Servings: 4


For vest –

  • 600g Lauki
  • Water, as needed
  • 2 tablespoons of salt
  • Cold water
  • ¼ cup paneer, crushed
  • 1 teaspoon green chilli
  • 1 teaspoon ginger, chopped
  • ½ tsp cumin, roasted
  • 1 tablespoon cilantro leaves, chopped
  • 1 tablespoon onion, chopped
  • ¼ cup Besan, roasted
  • 1 pinch of ground pepper
  • Oil – for frying

For the curry paste –

  • 2 cups of tomatoes
  • 1 cup onions
  • 15 peanuts
  • 12 cashew nuts
  • 3 cardamoms
  • 1 bay leaf
  • 1 black cardamom
  • 5 Scream
  • 2 teaspoons of fennel seeds
  • 1 teaspoon chilli powder
  • ½ teaspoon of turmeric
  • 1 tbsp coriander powder
  • 6 garlic cloves
  • 1 inch ginger, chopped
  • 1 tablespoon of butter
  • ¼ cup of water

For cooking the curry paste –

  • 1 tablespoon of butter
  • ½ teaspoon ginger, chopped
  • 1 teaspoon green chilli, chopped
  • ½ teaspoon Kasoori methi
  • 1 pinch of sugar
  • ¼ cup cream/malai
  • 1 tablespoon cilantro, chopped


  • Shave the skin and cut it into medium parts. Grate it and put it directly in a pan of hot water with salt. Boil
  • Drain the water and transfer the lauki sprigs to cold water. Squeeze out the water completely
  • In a large bowl, add the lauki sprigs with the kofta ingredients. Besan will bind the mixture
  • Form small balls with this mixture and set aside
  • Heat enough oil in a frying pan and fry the koftas over low-medium heat until they turn light brown. Drain them and pass them on absorbent paper.
  • In a pressure cooker, add all the ingredients mentioned under the ingredients for the curry paste in the same order. Cover with a lid and cook them over high heat until 1 whistle. Lower the heat and cook until 2 whistles
  • Once the sauce has reached the desired consistency, turn off the heat and let cool.
  • Remove the bay leaf and grind the rest of the sauce in a grinder
  • Now heat some butter in a pan. Add ginger and green chillies
  • Now add the thin and smooth sauce while straining it well. Stir for a few minutes and simmer for 12 minutes
  • Add Kasoori methi, a split green chili and a pinch of sugar while the sauce is boiling. Mix well and turn off the heat
  • Add the fresh cream and coriander to finish the sauce
  • Serve the sauce hot with koftas arranged on top. Add extra sauce, drizzle with more cream and cilantro sprigs for garnish!

Frequently prepare this relevant Malai Lauki Kofta at home for meals on weekdays. Warm, flaky lachha parathas pair well with soft, melt-in-your-mouth koftas.

Leave a Reply

%d bloggers like this: