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:
- 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.
- Reduce the flame then and cook for two more whistles.
- Take the gravy and remove the bay leaves. Add it to the grinder and mix to a fine blend.
- In a pan, heat butter, ginger and green chillies. Sieve the gravy and add it to the pan, stir this well.
- 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.
- 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.
- Then add lauki, add grated/mashed paneer, green chillies, ginger, roasted cumin, coriander, onion, roasted besan and salt.
- Form small balls with the mixture and fry on medium heat. Place them on paper towels to remove the extra heat.
- Add cream and fresh coriander to the gravy and place the koftas on top and pour more gravy on the top.
- Garnish with cream and coriander sprigs and serve hot.
Also Read: Treat Your Tastebuds With Makhni Pasta