Lauki Kofta Curry

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Golden brown dumplings of lauki kofta, simmered in an exotic onion-tomato-almond based curry tinged with aromatic spices; no more takeout to enjoy Indian curries. Enjoy these with any Indian flat bread or even a bowl of hot, steaming rice.

Ingredients

For the koftas:
1 cup peeled and grated lauki/bottlegourd
2 to 3 tablespoons besan/chickpea flour
1 teaspoon rice flour
½ teaspoon red chilli powder
Salt to taste
Oil for frying

For the masala paste:
2 medium onions, chopped
2 green chillies/jalapenos
1 teaspoon ginger paste
2 tablespoon coriander seeds
1 tablespoon cumin seeds/jeera
½ to 1 teaspoon fennel seeds/saunf
2 green cardamoms
3 to 4 cloves
1 inch piece cinnamon

For the gravy:
4 large tomatoes, pureed (2 large tomatoes and ¼ cup tomato puree)
1 cup mixed vegetables, cubed (green beans, potatoes, peas etc.)
6 to 8 cashew nuts or almonds, soaked in water for some time and made into a fine paste
½ teaspoon turmeric powder
1 teaspoon Kashmiri chili powder (mostly for color)
Salt to taste
Pinch of sugar
2 tablespoons oil (or 1 tablespoon oil and 1 tablespoon ghee)
Coriander leaves or Crushed fenugreek leaves for garnishing

Instructions

View the full recipe at Curry and Vanilla →