lauki ke kofte recipe


Lauki ke kofte, is that the deep cooked calabash dumplings area unit simmered in an exceedingly onion, tomato laden wealthy and spicy gravy. get pleasure from the lauki or calabash kofte ki curry with rotis and parathas. Looking for “how to make lauki ke kofte recipe” read below :)

The procedure of making the recipe are following.

lauki ke kofte recipe

lauki ke kofte recipe


  • one tsp chilli powder
  • one tsp oil
  • two tsp chopped coriander (dhania)
  • oil for deep frying
  • salt for taste
  • 500 gms peeled and grated bottle gourd
  • two tbsp besan (bengal gram flour)
  • two tsp chopped green chillies
  • one tsp grated ginger
  • one tsp chopped ginger (adrak)
  • two tsp chopped garlic (lehsun)
  • one cup chopped onions
  • one cup chopped tomatoes
  • salt to taste
  • one tsp chilli powder
  • 1/2 tsp turmeric powder
  • three tbsp oil
  • two sticks of cinnamon (dalchini)
  • one bayleaf (tejpatta)
  • one black cardamom (badi elaichi)
  • four cloves (laung / lavang)
  • two tsp chopped green chillies
  • 1 tbsp chopped coriander.


  1. Combine all the ingredients in a very bowl and blend well.
  2. Divide all the mixyures into equal portion, roll and form into spherical balls.
  3. Heat the oil in a very kadhai and french-fry the koftas until it turns golden brown in color from all the perimeters.
  4. now we should remove on absorbent paper and keep it aside.
  5. Heat the oil in an exceedingly deep pan, add the cinamon, cardamom, herb and cloves.
  6. once they splutter, add the inexperienced chillies, garlic, ginger, onions and canopy the vessel for 5-8 minutes on medium flame, keep stirring in between and cook until onions flip brown in color.
  7. Add the tomatoes, salt, turmeric powder, chile powder, cumin seeds powder, coriander powder, garam masala and 3/4 cup water, combine well and simmer for 5-7 minutes.
  8. The gravy ought to neither be too thick nor too skinny however medium in consistency.
  9. Take away from the flame, add the deep-fried koftas and blend gently.
  10. Serve hot garnish with coriander.

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