Merging Healthy and Tasty with Lauki Kofta Curry

Lauki, also known as bottle guard, is known as one of the most versatile vegetables that come with a range of health benefits. Lauki helps in controlling weight by promoting weight loss. It also helps in preventing sleeping disorders and boosting digestion. Having a bottle guard on a regular basis helps to manage cardiovascular health and prevent the premature greying of hair. It also helps in preventing sleeping disorders.

Lauki kofta is a tomato-based curry with small koftas made with lauki and a range of flavors. Take a look at the recipe here:

Ingredients:

For Curry:

• Tomato, Quartered – 2 cups or 500gms
• Onion, Roughly Cut – 1 cup or 250 gms
• Peanuts – 15 pc
• Cashew Nuts -12 pc
• Cardamom – 3 pcs
• Tej Patta – 1 pc
• Black Cardamom – 1pc
• Laung – 5 pc
• Saunf – 2 tsp
• Chilli Powder -1 tsp
• Turmeric – ½ tsp
• Coriander Powder – 1 tbsp
• Garlic – 6 cloves
• Ginger, Roughly Cut – 1 inch pc
• Butter – 1 tbsp
• Water – ¼ cup
• Salt – to taste

For Kofta:

• Lauki – 1 pc or 600gm
• Water – For Boiling
• Salt– 2 tbsp
• Cold water – To Cool the lauki
• Paneer mashed – ¼ cup
• Green chilli, Chopped – 1 tsp
• Ginger, Chopped – 1 tsp
• Roasted cumin – ½ tsp
• Coriander, Chopped – 1 tbsp
• Onion, Chopped – 1 tbsp
• Bhuna Besan – ¼ cup or as needed
• Salt – to taste
• Pepper powder – a pinch
• Oil – for Frying

For Finishing the curry:

• Butter – 1 tbsp
• Ginger, Chopped – ½ tsp
• Green Chilli, Chopped – 1 tsp
• Kasoori methi – ½ tsp
• Green Chilli, Slit – 1 pc
• Sugar – a pinch
• Cream/Malai – ¼ cup
• Coriander, Chopped – 1 tbsp

Method:

1. In a pressure cooker, add tomatoes, onions, peanuts, cashews, cardamom, bay leaf, black cardamom, cloves, fennel seeds, red chilli powder, turmeric, coriander powdered, ginger, garlic, salt, butter and a dash of water and cook in high flame for one whistle.
2. Reduce the flame then and cook for two more whistles.
3. Take the gravy and remove the bay leaves. Add it to the grinder and mix to a fine blend.
4. In a pan, heat butter, ginger and green chillies. Sieve the gravy and add it to the pan, stir this well.
5. Cook on simmer for about 10-12 minutes. Then add kasoori methi, slit green chilli and a pinch of sugar. Mix well and keep this aside.
6. Peel the lauki and grate it. Boil it with water and salt. Take it out and put in cold water to cool it down and remove the extra water.
7. Then add lauki, add grated/mashed paneer, green chillies, ginger, roasted cumin, coriander, onion, roasted besan and salt.
8. Form small balls with the mixture and fry on medium heat. Place them on paper towels to remove the extra heat.
9. Add cream and fresh coriander to the gravy and place the koftas on top and pour more gravy on the top.
10. Garnish with cream and coriander sprigs and serve hot.

Also Read: Treat Your Tastebuds With Makhni Pasta