No onion no Garlic Lauki Kofta

Name: No onion no Garlic Lauki Kofta
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 medium Lauki; 0.5 tsp Salt; 200 g Paneer; 3 tbsp Roasted Besan; 1 tsp Turmeric; 1 tsp Kashmiri Red Chilli Powder; 1 tsp Coriander Powder; 0.5 tsp Cumin Powder; 1 tsp Crushed Kasuri Methi; 1 chopped Green Chilli; 2 tbsp Chopped Coriander; 2 tbsp Chopped Mixed Nuts (Cashews, Almonds); 1 tbsp Chopped Raisins; 2 tbsp Ghee; Dry Red Chili; Coriander Stems; 3 chopped Tomato; 10 Cashew; splash Water; 1 tbsp Mustard Oil; Whole Spices; Dry Masale; Dahi; little bit Besan; 1 Bay leaf; 2 Green Cardamom; 3 Cloves; 6 Black Peppercorns; 1 Dry Kashmiri Red Chilli; 1 tsp Crushed Coriander Seeds

Serves 4

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No onion no Garlic Lauki Kofta

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Serves 4

Directions

1Peel the lauki.
2Grate the lauki.
3Squeeze out all the water from the grated lauki using a muslin cloth.
4Grate paneer.
5Mash the paneer well.
6Add chopped coriander, crushed nuts, spices, roasted besan, and salt to the lauki and paneer mixture.
7Mix all the ingredients well to form a dough.
8Shape the mixture into oval koftas.
9Cook the koftas on a tawa with ghee on medium flame until crispy and golden brown.
10For the gravy, sauté dry red chili, coriander stems, tomato, and cashew in ghee.
11Grind the sautéed ingredients into a smooth paste and then sieve it.
12In the same pan, add ghee and mustard oil, then add whole spices and dry masalas.
13Add the tomato mixture to the pan and cook well.
14To make it creamy, whisk dahi with a little bit of besan.
15Add the dahi mixture to the gravy, cover, and cook until the oil is released.
16Smoke the gravy.
17Garnish the gravy.
18Plate the lauki kofta.

Ingredients

1 medium Lauki
0.5 tsp Salt
200 g Paneer
3 tbsp Roasted Besan
1 tsp Turmeric
1 tsp Kashmiri Red Chilli Powder
1 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Crushed Kasuri Methi
1 chopped Green Chilli
2 tbsp Chopped Coriander
2 tbsp Chopped Mixed Nuts (Cashews, Almonds)
1 tbsp Chopped Raisins
2 tbsp Ghee
Dry Red Chili
Coriander Stems
3 chopped Tomato
10 Cashew
splash Water
1 tbsp Mustard Oil
Whole Spices
Dry Masale
Dahi
little bit Besan
1 Bay leaf
2 Green Cardamom
3 Cloves
6 Black Peppercorns
1 Dry Kashmiri Red Chilli
1 tsp Crushed Coriander Seeds
1 tsp Crushed Fennel Seeds
0.5 tsp Cumin Seeds
1 tbsp Chole Masala
1 tsp Jaggery

Equipment

PeelerGraterMuslin clothStrainerTawaSpatulaKadhaiGrinderSieveLadleFoil

Tips

Do not throw away the lauki peels; make a lauki peel thecha from them.
Add more besan if the kofta mixture is too moist.
Smoke the gravy for an earthy flavor.

No onion no Garlic Lauki Kofta

Serves 4

instagram.com

No onion no Garlic Lauki Kofta

instagram.com

Serves 4

Directions

1Peel the lauki.
2Grate the lauki.
3Squeeze out all the water from the grated lauki using a muslin cloth.
4Grate paneer.
5Mash the paneer well.
6Add chopped coriander, crushed nuts, spices, roasted besan, and salt to the lauki and paneer mixture.
7Mix all the ingredients well to form a dough.
8Shape the mixture into oval koftas.
9Cook the koftas on a tawa with ghee on medium flame until crispy and golden brown.
10For the gravy, sauté dry red chili, coriander stems, tomato, and cashew in ghee.
11Grind the sautéed ingredients into a smooth paste and then sieve it.
12In the same pan, add ghee and mustard oil, then add whole spices and dry masalas.
13Add the tomato mixture to the pan and cook well.
14To make it creamy, whisk dahi with a little bit of besan.
15Add the dahi mixture to the gravy, cover, and cook until the oil is released.
16Smoke the gravy.
17Garnish the gravy.
18Plate the lauki kofta.