Lauki Ke Kofte

Soft, spiced bottlegourd dumplings simmered in a rich, aromatic yogurt-based gravy — a wholesome and flavorful North Indian delicacy.

Ingredients

For the Kofte:

1. 4 cups (500 g) Lauki (bottlegourd), peeled and grated
2. ½ tsp Ginger paste
3. ½ tsp Sendha namak (rock salt)
4. ½ tsp Kali mirch (black pepper powder)
5. 2 tbsp Singhare ka atta (water chestnut flour)
6. Oil for deep frying

For the Gravy:

1. 2 tbsp Ghee (clarified butter)
2. 1 tsp Jeera (cumin seeds)
3. 1 tsp Ginger, finely chopped
4. ¼ cup (50 g) Dahi (yogurt), beaten smooth
5. ¼ cup Khus-khus (poppy seeds), soaked in milk for 30 minutes
6. 1½ tsp Dhania (coriander) powder
7. 1½ tsp Sendha namak (rock salt)
8. ¼ tsp Chilli powder
9. Fresh coriander leaves (hara dhania), chopped for garnishing

Instructions

1. Prepare the Lauki for Kofte

   • Squeeze out all excess water from the grated lauki.
   • Add ginger paste, rock salt, and black pepper powder.
   • Sauté the mixture on high flame to remove any remaining moisture.
   • Allow it to cool completely.

2. Form the Kofte

   • Mix in Singhare ka atta (water chestnut flour) thoroughly.
   • Shape the mixture into small, walnut-sized balls.

3. Fry the Kofte

   • Heat oil in a deep pan.
   • Fry the prepared balls over medium-high flame until golden brown.
   • Remove and drain on absorbent paper; set aside.

4. Prepare the Gravy Base

   • Heat ghee in a kadhai or pan.
   • Add cumin seeds and allow them to splutter.
   • Add chopped ginger and sauté until light brown.

5. Make the Masala Paste

   • Grind soaked poppy seeds into a smooth paste.
   • Add this paste to the pan along with coriander powder, rock salt, and chilli powder.
   • Sauté well until the oil begins to separate from the masala.

6. Cook the Gravy

   • Pour in 2–3 cups of water and bring the mixture to a boil.
   • Lower the flame and simmer for about 10 minutes to develop flavor.

7. Add the Kofte

   • Gently add the fried lauki koftas into the simmering gravy.
   • Stir in the beaten yogurt slowly to prevent curdling.
   • Simmer on low flame for 2–3 minutes.

8. Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve hot with roti, puri, or steamed rice.

Tip: To prevent the yogurt from curdling, whisk it well and add it off the heat before simmering briefly.