Awadhi Lauki Kofta
Soft, melt-in-your-mouth bottle gourd dumplings simmered in a rich, creamy gravy fragrant with cashews and aromatic spices. This royal Awadhi dish is a luxurious vegetarian main course, perfect for special occasions.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Lauki and Kofta Mixture
- b.Peel, wash, and finely grate the lauki. Using your hands or a muslin cloth, squeeze out as much water as possible. Reserve this nutritious water for the gravy.
- c.In a mixing bowl, combine the squeezed lauki, besan, 1 tsp ginger-garlic paste, chopped green chili, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tsp garam masala, and 0.75 tsp salt.
- d.Mix thoroughly to form a firm, dough-like mixture. Do not add any extra water. The residual moisture in the lauki is sufficient.
- 2
Step 2
- a.Shape and Fry the Koftas
- b.Heat vegetable oil for deep frying in a kadai or deep pan over medium heat. The oil is ready when a tiny piece of the mixture sizzles and rises to the top.
- c.Lightly grease your palms, take small portions of the mixture, and roll them into smooth, crack-free balls (about 12-15 koftas).
- d.Carefully slide the koftas into the hot oil, frying in batches of 4-5 to avoid overcrowding.
- e.Fry for 5-7 minutes, turning them gently, until they are evenly golden brown and crisp.
- f.Remove with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.
- 3
Step 3
- a.Prepare the Gravy Pastes
- b.While the koftas are frying, soak the cashews in 1/4 cup of warm water for 15-20 minutes. Grind them into a very smooth paste, adding a little water if needed.
- c.In a separate pan, heat 3 tbsp of the frying oil. Add the thinly sliced onions and fry on medium-low heat until they turn deep golden brown and crisp (this is called 'birista'). This can take 10-12 minutes.
- d.Remove the fried onions, let them cool slightly, then grind them into a coarse paste, adding a tablespoon of water if necessary.
- 4
Step 4
- a.Cook the Awadhi Gravy
- b.In the same pan, heat 1 tbsp of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
- c.Add the remaining 1 tsp of ginger-garlic paste and sauté for a minute until the raw smell disappears.
- d.Stir in the brown onion paste and cook for 2-3 minutes.
- e.Add the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating at the edges.
- f.Add the powdered spices: 0.25 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for one minute.
- g.Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling.
- h.Now, add the smooth cashew paste and cook for another 3-4 minutes, stirring constantly as it can stick to the bottom of the pan.
- 5
Step 5
- a.Finish the Curry and Serve
- b.Pour in 1.5 cups of water (use the reserved lauki water first, then top up with plain water). Add 1 tsp salt and the sugar. Stir well.
- c.Bring the gravy to a gentle boil, then lower the heat, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld and the gravy to thicken.
- d.Turn off the heat. Stir in the fresh cream, the remaining 0.5 tsp garam masala, and the kewra water. Mix gently.
- e.Just before serving, gently place the fried koftas into the hot gravy. Let them soak for 2-3 minutes to absorb the flavors without becoming mushy.
- f.Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing the lauki is the most critical step. Any excess water will cause the koftas to break apart while frying.
- 2Fry the koftas on a steady medium flame. If the oil is too hot, they will brown too quickly and remain uncooked inside. If it's not hot enough, they will absorb too much oil.
- 3Always add whisked yogurt on the lowest heat and stir continuously to ensure a smooth, creamy gravy without curdling.
- 4Do not boil the gravy after adding fresh cream or the koftas. The cream can split, and the koftas can disintegrate.
- 5For an even silkier gravy, you can strain the tomato puree before adding it to the pan.
- 6You can prepare and fry the koftas a day in advance. Store them in an airtight container and add them to the freshly prepared hot gravy just before serving.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, cook the koftas in an appe (paniyaram) pan with minimal oil, or bake/air-fry them at 180°C (350°F) for 15-20 minutes until golden.
Vegan VersionVegan Version
Replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and substitute fresh cream with cashew cream or full-fat coconut milk.
Richer GravyRicher Gravy
For a more decadent gravy, soak and grind 1 tablespoon of poppy seeds (khus khus) along with the cashews.
Stuffed KoftasStuffed Koftas
Make a small stuffing of chopped nuts (cashews, raisins, pistachios) and place a small amount in the center of each kofta before rolling and frying.
Why this is on our healthy list.
Aids Digestion
Lauki (bottle gourd) is rich in both soluble and insoluble dietary fiber, which helps in preventing constipation, flatulence, and promoting a healthy digestive system.
Hydrating Properties
With a water content of over 90%, bottle gourd is incredibly hydrating. The reserved lauki water used in the gravy adds to the dish's hydrating quality, helping to cool the body.
Source of Healthy Fats
The use of cashews and ghee provides monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
Rich in Minerals
This dish contains essential minerals from its various ingredients. Cashews provide magnesium and copper, while curd offers a good dose of calcium and phosphorus.
Frequently asked questions
It's a mix. The main ingredient, lauki (bottle gourd), is very healthy, low in calories, and high in fiber and water. However, the traditional preparation involves deep-frying the koftas and using cream and ghee, which adds significant fat and calories. You can make it healthier by air-frying the koftas and reducing the amount of cream and oil.