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Print Recipe
 LAUKI KOFTA / BOTTLE GOURD DUMPLINGS IN CREAMY CASHEW GRAVY
Course main course
Cuisine north indian
Prep Time 		10 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
For Koftas :
For Gravy :
For Garnishing :
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
For Koftas :
For Gravy :
For Garnishing :
Instructions
  1. Wash and peel the lauki. Grate the lauki with a hand grater or a food processor.
  2. Add little salt and turmeric powder and mix well. Now take handful of grated lauki between your palm and press nicely so that all the excess water gets drained out. [This is a very important step. Pls do not skip this.]
  3. Now take all the squeezed lauki in a separate bowl and add fennel , ajwain, salt as per taste, red chilli powder and garam masala powder. Mix well.
  4. Now add gram flour and mix well so that the lauki gets a nice binding. You can adjust besan as per your requirement. I like to keep the koftas fibrous so i added less besan.
  6. Make small round/ oval shaped koftas.
  7. Heat oil in a wok and deep fry the koftas till they turn brownish in color. Drain them out in a kitchen towel so that excess oil is soaked properly. Similarly fry al the koftas in batches and keep aside.
  8. Heat butter in a wok. Now add bay leaf and cinnamon sticks.
  9. Add ginger garlic and fry till brown. Now add finely chopped onions. You can also add onion paste like i did.
  10. Fry all till golden in color and till the raw smell of onion goes off.
  11. Now add tomato puree and the spices and fry all together till the oil starts leaving from sides. If you don’t have tomato puree, you can also add finely chopped tomatoes and fry well.
  12. Take spoonfull of cashew nut paste and add it into the masala. Stir in regular intervals.
  13. Now add fresh cream and mix well. You may now see the color of the gravy going light. This is what we exactly need.
  14. Season the gravy with salt and cardamom powder. Add little water as per your required consistency and bring a boil. Now simmer the flame and let the gravy cool for 10 min in low flame.
  15. Now drop the koftas into the gravy and garnish it with fresh chopped coriander and a swirl of fresh cream.
  16. Turn off the gas and close the lid.
  17. Serve hot with Naan or Chapati !!!
Recipe Notes


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