Merging healthy and tasty with Lauki Kofta curry. Chef Kunal Kapur shares recipe

Lauki, also known as bottle guard, is known as one of the most versatile vegetables that comes with a range of health benefits. Lauki helps in controlling the weight by promoting weight loss. It also helps in preventing sleeping disorders and boosting digestion. Having bottle guard on a regular basis helps to manage the cardiovascular health and prevent the premature greying of hair. It als helps in preventing sleeping disorders.

Lauki kofta is a tomato-based curry with small koftas made with lauki and a range of flavours. Chef Kunal Kapur shared a delicious recipe of lauki kofta curry which can be prepared at home and enjoyed with family. Take a look at the recipe here:

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Ingredients:

For Curry:

Tomato, Quartered – 2 cups or 500gms

Onion, Roughly Cut – 1 cup or 250 gms

Peanuts – 15 pc

Cashew Nuts -12 pc

Cardamom – 3 pcs

Tej Patta – 1 pc

Black Cardamom – 1pc

Laung – 5 pc

Saunf – 2 tsp

Chilli Powder -1 tsp

Turmeric – ½ tsp

Coriander Powder – 1 tbsp

Garlic – 6 cloves

Ginger, Roughly Cut – 1 inch pc

Butter – 1 tbsp

Water – ¼ cup

Salt – to taste

For Kofta:

Lauki – 1 pc or 600gm

Water – For Boiling

Salt– 2 tbsp

Cold water – To Cool the lauki

Paneer mashed – ¼ cup

Green chilli, Chopped – 1 tsp

Ginger, Chopped – 1 tsp

Roasted cumin – ½ tsp

Coriander, Chopped – 1 tbsp

Onion, Chopped – 1 tbsp

Bhuna Besan – ¼ cup or as needed

Salt – to taste

Pepper powder – a pinch

Oil – for Frying

For Finishing of the curry:

Butter – 1 tbsp

Ginger, Chopped – ½ tsp

Green Chilli, Chopped – 1 tsp

Kasoori methi – ½ tsp

Green Chilli, Slit – 1 pc

Sugar – a pinch

Cream/Malai – ¼ cup

Coriander, Chopped – 1 tbsp

Method:

In a pressure cooker, add tomatoes, onions, peanuts, cashews, cardamom, bay leaf, black cardamom, cloves, fennel seeds, red chilli powder, turmeric, coriander powdered, ginger, garlic, salt, butter and a dash of water and cook in high flame for one whistle. Reduce the flame then and cook for two more whistles. Then take the gravy and remove the bay leaves. Add it to the grinder and mix to a fine blend. In a pan, heat butter, ginger and green chillies. Sieve the gravy and add it to the pan, stir this well. Cook on simmer for about 10-12 minutes. Then add kasoori methi, slit green chilli and a pinch of sugar. Mix well and keep this aside. Peel the lauki and grate it. Boil it with water and salt. Take it out and put in cold water to cool it down and remove the extra water. Then add lauki, add grated/mashed paneer, green chillies, ginger, roasted cumin, coriander, onion, roasted besan and salt. Form small balls with the mixture and fry on medium heat. Place them on paper towels to remove the extra heat. Add cream and fresh coriander to the gravy and place the koftas on top and pour more gravy on the top. Garnish with cream and coriander sprigs and serve hot.