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Lauki Kofta Curry

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Lauki Kofta Curry

Creamy Shahi Paneer & Lauki Kofta Curry

  • Suitable for vegetarian

Veg Kofta in a creamy curry.

  • 50mins
  • Serves 4
  • Medium



Lauki Kofta Curry Recipe


For Curry

Tomato (टमाटर), Quartered – 2 cups or 500gms

Onion (प्याज़), Roughly Cut – 1 cup or 250 gms

Peanuts (मूंगफली) – 15 pc

Cashew Nuts (काजू) -12 pc

Cardamom (इलाइची) – 3 pcs

Tej Patta (तेज पत्ता) – 1 pc

Black Cardamom (काली इलाइची) – 1pc

Laung (लौंग)- 5 pc

Saunf (सौंफ) – 2 tsp

Chilli Powder (लाल मिर्च पाउडर) -1 tsp

Turmeric (हल्दी)  – ½ tsp

Coriander Powder (धनिया पाउडर) – 1 tbsp

Garlic (लहसुन) – 6 cloves

Ginger( अदरक), Roughly Cut – 1 inch pc

Butter (मक्खन) – 1 tbsp

Water (पानी) – ¼ cup

Salt (namak) – to taste


For Kofta

Lauki (लौकी) – 1 pc or 600gm

Water (पानी) – For Boiling

Salt (नमक) –  2 tbsp

Cold water (ठंडा पानी)  –  To Cool The Lauki

Paneer mashed (पनीर) – ¼ cup

Green chilli (हरी मिर्च), Chopped – 1 tsp

Ginger (अदरक) , Chopped – 1 tsp

Roasted cumin (भुना जीरा) – ½ tsp

Coriander (धनिया), Chopped – 1 tbsp

Onion (प्याज़), Chopped – 1 tbsp

Bhuna Besan (भुना बेसन) – ¼ cup or as needed

Salt (नमक) – to taste

Pepper powder (काली मिर्च) – a pinch

Oil (तेल) – for Frying


For Finishing of the curry

Butter (मक्खन) – 1 tbsp

Ginger (अदरक), Chopped –  ½ tsp

Green Chilli (हरी मिर्च), Chopped – 1 tsp

Kasoori methi (कसूरी मेथी) – ½ tsp

Green Chilli (हरी मिर्च), Slit – 1 pc

Sugar (चीनी) – a pinch

Cream/Malai (क्रीम/ मलाई) – ¼ cup

Coriander (धनिया) , Chopped – 1 tbsp



For Curry

In a pressure cooker, add the tomatoes along with onions. To that add peanuts and cashews. Put in the cardamom, bay leaf, black cardamom, cloves and some fennel seeds in the pressure cooker. Add some red chilli powder, turmeric and coriander powdered. Now add ginger, garlic, salt and butter. Add a dash of water, close the lid and cook on high flame till one whistle and then lower the heat and give two more whistles to it.


Check on the gravy, once it is ready, cool it down completely, remove the bay leaf and grind it in a mixer grinder. Heat up a pan and add butter to melt, while it’s melting, add ginger and green chillies. Sieve the gravy and add it to the pan, stir this well. Cook on simmer for about 10-12 minutes.

4. While the gravy is boiling add kasoori methi, slit green chilli and a pinch of sugar. Mix well and keep this aside.


For the Kofta

Peel the lauki, cut into manageable pieces and grate the lauki. After grating, immediately add it to a saucepan with hot water. To this add some salt and let it boil. Sieve the lauki strands and put them into cold water to cool them down. Now squeeze out the water completely.

To the lauki, add grated/mashed paneer, green chillies, ginger, roasted cumin, coriander, onion, roasted besan and salt. The roasted besan will provide the binding.
Shape this mixture into small balls and keep aside. Fry the koftas on low to medium heat till a light brown colour is achieved. Remove the koftas and reserve over paper towel to remove excess oil.


For Finishing

Finish the gravy with some cream and fresh coriander, turn the gas off. In a serving platter, pour the curry and then place the koftas on them. Then pour some more curry on top of the koftas. Garnish with some cream and coriander sprigs.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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