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Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice.

Lauki Methi Kofta Curry

Kalyani
Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice. 
5 from 12 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Curry, Gravy, Side Dish
Cuisine Indian, North Indian
Servings 4

Equipment

  • Ladle
  • Bowl
  • Grater
  • Wet Blender

Ingredients
  

  • 300 g Bottlegourd Lauki / Sorekai
  • 200 g Potato
  • 200 g Fenugreek leaves Methi)
  • 2 green chillies
  • 2 TBSP Salt divided use
  • 3 TBSP Sorghum flour
  • 1 tsp Cumin seeds
  • 1/2 tsp Shahjeera
  • 250 g Tomato
  • 1 TBSP Salt
  • 2 TBSP Cashewnuts
  • 1 TBSP Grated ginger divided use
  • 1 TBSP Coriander
  • 1 tsp Dry fenugreek Kasuri methi

Spice Powders:

  • 1 TBSP Garam Masala
  • 1 TBSP Coriander powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Dry Mango Powder Amchur
  • 1 tsp Red Chilli Powder

Instructions
 

(A) To make the Kofta:

  • Boil and peel potato till soft. Grate it into a bowl.
  • Wash, pick and sort methi leaves. Chop fine. Add to the grated potato
  • Wash and peel bottle gourd. Grate coarsely. Transfer to a muslin cloth and squeeze out maximum water.
  • Add the grated lauki (squeezed out dry) to the potato-methi mixture.
  • Mix well. Add salt, Jowar flour, grated ginger, finely minced green chillies and mix well to a semi-wet dough.
  • Add. More jowar / sorghum flour if the mixture is too wet.
  • Pinch out medium lemon sized kofta from the dough. Round them with slightly wet palms.
  • Refrigerate the koftas till you deep fry / pan fry them (about 15 mins)
  • Pan fry (or air fry) them with 1-2 tsp of oil till they are crispy golden brown on all sides.

(B) To make the curry:

  • Soak cashew nuts in hot water for 15 mins (let it soak while the above koftas are made).
  • Blanch and chop the tomatoes. Puree them with soaked and drained cashew nuts and remaining ginger to a smooth paste
  • In a pan, heat oil. Splutter cumin and shahjeera.
  • Add the tomato -cashew paste and saute till oil separates (about 4-5 mins)
  • Add the spice powders one by one including salt.
  • Add 1/2 cup of hot water and saute.
  • Cook and cover till oil separales, about 8-9 mins.
  • Add crushed kasuri methi to this gravy and switch off the flame.

(C) To serve the curry :

  • Arrange the above curry / gravy in a serving dish - a few ladles at a time.
  • Slowly lower the pan fried / air fried koftas into the gravy. Pour more gravy on top.
  • Let the koftas soak the gravy for about 2-3 mins.
  • Serve with chopped coriander on top
Keyword Bottlegourd, Curry, Fenugreek leaves, Gluten Free, Gravy, Low Fat, Methi, No Onion No garlic, Satvik, Side Dish, Vegan
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