Lauki Kofta
Serves 4
Directions
- 1Peel and grate the lauki.
- 2Add the grated lauki into a cloth and squeeze out all the water.
- 3Add grated paneer to the squeezed lauki and mix well.
- 4Add chopped coriander, crushed nuts, spices (chilli powder, coriander powder, roasted besan for binding), and salt to the lauki and paneer mixture.
- 5Mix everything thoroughly to form a dough.
- 6Shape the mixture into oval-shaped koftas.
- 7Cook the koftas on a tawa with ghee over medium flame until they are crisp and golden.
- 8For the gravy, sauté dry red chili, coriander stems, tomato, and cashew in a pan.
- 9Grind the sautéed ingredients into a paste and sieve it.
- 10In the same pan, add ghee and mustard oil, then add whole spices and dry masalas.
- 11Add the tomato mixture to the spices and cook well.
- 12Whisk curd with a little bit of besan and add it to the gravy.
- 13Add the cooked koftas to the gravy, cover, and cook until the oil is released.
- 14Smoke the gravy, garnish it, and plate it up.
Ingredients
- 1 medium Lauki
- 0.5 tsp Salt
- 200 g Grated 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 Finely chopped green chilli
- 2 tbsp Chopped coriander
- 2 tbsp Chopped mixed nuts (cashews, almonds)
- 1 tbsp Chopped raisins
- 2 tbsp Ghee
- 1 tsp Chopped ginger
- 3 Chopped tomatoes
- 1 Chopped carrot
- 2 tbsp Chopped coriander stems
- 10 Soaked cashews
- 1 tbsp Mustard oil
- 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 (optional)
- 0.5 cup Whisked yogurt
- Besan
Equipment
PeelerGraterMuslin clothStrainerTawaSpatulaPanBlenderSieveLadleFoil
Tips
- Do not throw away the lauki peels; make a lauki peel thecha from them. The recipe is pinned below.