Also check out Aloo Paneer Koftas | Malai Kofta | Khadi Pakoda Step by Step Pictures to make Lauki Kofta For the Koftas:
- Quarter the lauki and peel it. Remove the seeds inside and grate it fine.
- Squeeze out all excess water and add it to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
- Make small lemon-sized balls with this mixture and make a small dent in the centre to place the tamarind.
- Cover it up and make the ball smooth.
- Fry in hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.
- Drain and set aside. The koftas taste really good after sitting in the gravy for a while. You can roll up rotis with this kofta curry as a filling and pack it for lunch. Lauki kofta also tastes fabulous with jeera rice or vegetable pulao.
- Heat oil in a pan add add the sliced onions.
- When the onions soften and start to brown around the edge, add the turmeric powder, coriander, chilli powder and salt. Cook until the masala smells nice and is blended well with the onions (about 3 mins).
- Add the tomatoes and about 1/2 water.
- Bring to boil and simmer until the tomatoes are soft (about 5-7 mins).
- Puree this mixture in a blender and return to the pan.
- Bring to boil, and add the yogurt and chopped coriander leaves. Mix well, adjust salt and remove from fire. Don’t boil too long after adding the yogurt otherwise the mixture may split. Add the koftas into the gravy and let it sit for an hour or so before serving By the way, feedback on the tiled step by step photo is appreciated. I thought it may be easier to scroll through recipes if the steps are more compact. Let me know if this works better or you would prefer me laying out each step picture one after the other like I normally do. Please leave a comment on this post if you try and like this lauki kofta recipe.
