Lauki paneer ke kofte (लौकी पनीर के कोफ्ते) is a delicious, yummy and different variation of koftas which is prepared by grated lauki (bottle gourd) and paneer (cottage cheese). These koftas are cooked in tomato gravy and enhanced with Indian spices. This no onion no garlic kofta recipe can be prepared for parties and get together. This is not only a simple and easy recipe but also a lip smacking and perfect blend of lauki and paneer.
Traditional lauki kofta is very popular and everyone’s favourite dish in North India. Most people don’t like lauki ki sabji but lauki koftas are everyone’s favorite be it any age. These lauki paneer koftas are extremely soft and delicious and will melt in your mouth. Koftas absorb a lot of the gravy and later gravy becomes thicker so it is advisable that keep the consistency thin so that koftas can easily swell up.
To make lauki paneer kofta, combine grated lauki and paneer with besan or corn flour. Then make balls and deep fry them. Soak these koftas in tomato based curry and enjoy with your family. The whole curry is mildly spiced, has a good flavor and tanginess due to tomatoes and curd. This innovative way of making koftas can give a unique taste.
This delicious curry can be served with naan, roti and rice.
Try other lauki recipes:
Course: Main Course
Cuisine: North Indian
Prep. Time: 10 minutes
Cooking Time: 25 minutes
Serving: 4
Ingredients:
For koftas:
½ grated Lauki (bottle guard)
1 cup crumbled paneer
3 tbsp. Besan
Oil for deep frying
For the curry:
3 medium Tomatoes
½ inch Ginger
½ tsp Cumin Seeds
A small pinch of heeng
2 bay leaf
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ cup Curd
¼ tsp Garam Masala
2 tbsp mustard oil
Instructions:
Making of koftas:
Wash, peel and grate lauki. Add approx. 1 tsp. salt, mix and keep aside for 15 minutes.
After 15 minutes squeeze out the water from the grated lauki. Keep aside the water for gravy.
Now add besan and crumbled paneer. Mix properly.
Here is no need to add water. If you are unable to bind the mixture, add more besan but keep in mind that too much besan doesn’t make them soft.
Make round shaped koftas from the mixture.
Heat oil in a pan on medium flame. Drop 4-5 koftas at a time in oil.
Do not fry on high flame otherwise the koftas will be uncooked inside.
Stir occasionally and deep-fry until they turn light golden brown and crispy. Drain them and keep aside.
Making kofta curry:
Blend tomato & ginger to make a fine paste.
Heat oil in a kadhai. Add cumin seeds and heeng. When they splutter, add bay leaves.
Add tomato paste, turmeric powder, coriander powder and red chilli powder.
Mix very well and saute till you see oil releasing from the sides of the masala paste.
Beat curd and add into gravy.
Add salt, reserved lauki juice and 2 cup water or as you prefer the consistency. When you are adding salt, keep in mind that lauki juice already has some salt.
Add salt, reserved lauki juice and 2 cup water or as you prefer the consistency. When you are adding salt, keep in mind that lauki juice already has some salt.
Mix well and boil the curry on medium flame.
Now add all koftas cook for 4-5 minutes.
Add garam masala and mix. Turn off the flame.
Lauki paneer kofta curry is ready to serve.
Serve with roti or parantha.
Tips:
- You may use onion and garlic to make its gravy.
- Add kasuri methi to make it more aromatic.
- Add cashew paste, if you want rich and creamy gravy.
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