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Lauki Kofta Masala

Lauki Kofta in Tikka Masala Gravy

Lauki Kofta Masala is a delicious, rich and creamy dish that is an interesting fusion of kofta and tikka masala. This kofta masala is prepared with koftas and grilled veggies that are simmered in gravy. This can be easily prepared and rich gravy dish. Lauki kofta masala is so delicious and yummy that none can deny to have it. This is an alternative to have nutritious and healthy bottle guard. 

lauki-kofta-masala

Koftas are made of grated lauki, besan (gram flour) and basic spices. Besan is used only to bind them. If you add much besan, koftas will not be soft and become like pakoras. Give them a shape and deep fry to golden brown perfection over low-medium heat. The important part of this curry is kofta. They should be soft and crispy. If koftas are not holding their shape in oil, add some more besan. Then they are cooked in onion and tangy tomato gravy. The kofta along with the curry tastes really yummy.           

Marinated veggies are grilled in oven or stove top. Veggies like onion, tomato and capsicum are marinated in curd along with spices like turmeric powder, degi mirch, coriander powder and garam masala for 30 minutes or 1 hour.

lauki-kofta

These koftas are cooked in onion tomato based gravy. So many Indian spices like turmeric powder, coriander powder, garam masala makes this recipe aromatic. The addition of kasuri methi gives it a nice flavor. Cream or malai makes this dish richer and creamier.

It can be served along with any favourite Indian bread like naan, roti or any type of paratha. This is a perfect sabji to welcome your guests. So cook this kofta masala on weekend and surprise your family.


Course:  Main Course
Cuisine:  North Indian
Prep Time:  15 minutes
Cook Time:  25 minutes
Servings: 3

Ingredients:

For lauki kofta

200-250 gm. Lauki, washed and peeled
¼ cup gram flour (besan)
½ tsp. coriander powder
½ tsp. red chilli powder
A small pinch heeng

For Tikka

½ cup hung curd
½ tsp. chilli powder
½ tsp. coriander powder
¼ tsp. garam masala powder
½ tsp. turmeric powder
1 tsp. lemon juice
1 tsp. ginger garlic paste
1 tsp. mustard oil
½ tsp. salt
1 cup cubed tomatoes
1 cup cubed capsicum
1 cup cubed onion
2 tbsp. oil

For Masala Gravy

3 tbsp. oil
½ tsp. cumin
2 bay leaves
2 cloves
4-6 black pepper
1 black cardamom
1 tsp. crushed ginger garlic
1 medium onion, chopped
3 tomatoes, pureed
½ tsp. haldi
½ tsp. coriander powder
½ tsp. degi mirch 
½ cup buttermilk
1 tsp. kasuri methi
½ cup cream
1 tsp. lemon juice
Salt to taste

Instructions:

Making Koftas-

Wash, peel and grate lauki.
Now add besan, coriander powder, red chilli powder and heeng. Mix properly.


The mixture has thick consistency so that round shaped ball can be made easily. Do not add water as bottle guard releases water.
Now make koftas from the mixture. If you are unable to bind them, add some besan. Remember too much besan will make them hard.


Heat oil in a pan on medium flame. Drop 4-5 koftas at a time in oil.


Stir occasionally and deep-fry until they turn light golden brown and crispy. Drain them and keep aside.


Making Grilled veggies-

Take hung curd in a bowl.
Add chilli powder, coriander powder, turmeric powder, garam masala, ginger garlic paste, lemon juice, mustard oil and salt.


Whisk well to make a smooth paste. Add cubed capsicum, tomato and onion. Mix gently to coat all cubes. 


Keep this aside for 30 minutes.
After 30 minutes grill them in oven or on stovetop pan. Keep aside.


Making Kofta Masala-

In a pan add oil and heat on medium flame. Add cumin seeds, bay leaves, cloves, black pepper and black cardamom. When they crackle, add ginger garlic paste. Saute till they become golden brown. 


Add chopped onion and sauté till they become translucent.


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.


Add butter milk and stir. 


Add 1 glass water and salt. Add koftas and kasuri methi.


Add grilled veggies.


Mix and cook for 2 minutes,
Add ½ cup cream and cook for 1 minute.


Turn off flame and add 1tsp. lemon juice.


Mix and serve hot with your favorite roti and paratha.

Tips:

  • Add cashew paste, if you want rich, creamy gravy.
  • Use fresh hung curd. 
  • You may add veggies according to your preference.
  • You may change the consistency of gravy according to your taste.
  • Don’t forget to add lemon juice. It gives an amazing tangy flavor.
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