Lauki Kofta/Bottle Gourd Dumplings in Thick Gravy

Ingredients

• 1 mediumbottle gourd
• 1 mediumonion
• 1 mediumtomato
• 1 smallpotato
• 3 clovesgarlic
• 1 smallcinnamon stick
• 1bay leaf
• 1 tbspground cumin
• 1 tbspgaram masala
• 1 tbspchilli powder
• 120 ml (½ cup)milk
• 2 tbspplain flour
• ½ cupchopped fresh coriander
• to tastesalt
• 2 tbsp for the gravy, plus enough for fryingoil
• 480 ml (2 cups), plus 480 ml (2 cups)water

Instructions

1. 1

   Grate the gourd

   Grate the bottle gourd, then squeeze out as much liquid as possible. Paper towels can help absorb the moisture.

2. 2

   Mix the koftas

   Combine the grated gourd with the flour and a pinch of salt in a bowl. Leave it for 15 minutes; the salt will draw out moisture, so do not add water.

3. 3

   Chill the balls

   Shape the mixture into small balls and refrigerate them for at least 30 minutes.

4. 4

   Fry the koftas

   Heat oil in a deep pan and fry the balls over low heat, taking care not to burn them. If needed, prick them gently with a fork so they cook through. Set the fried koftas aside.

5. 5

   Boil the potato

   Bring 2 cups of water to the boil in a pan and cook the potato in it.

6. 6

   Grate the vegetables

   While the potato cooks, grate the onion and tomato together.

7. 7

   Warm the spices

   Heat 2 tablespoons of oil in a pan. Add the cinnamon stick, bay leaf and chopped garlic, and let them become fragrant.

8. 8

   Cook the base

   Add the grated onion and tomato and sauté for about 5 minutes, until cooked.

9. 9

   Season the gravy

   Stir in the cumin, chilli powder, salt and garam masala. Cook for another 5 minutes.

10. 10

    Mash the potato

    When the potato is cooked, mash it and mix it with 2 cups of water.

11. 11

    Finish the gravy

    Pour the potato mixture into the pan with the milk and cook for 5 minutes, then turn off the heat. To make more gravy, add extra water and cook for another 5–10 minutes.

12. 12

    Combine and garnish

    Put the fried koftas in a serving bowl and pour the gravy over them. Scatter over the chopped coriander and leave the dish to rest for 5 minutes.

13. 13

    Serve with bread

    Serve hot with chapati or naan.

What is lauki kofta?

Lauki kofta is an Indian dish of bottle-gourd dumplings served in a spiced gravy. Lauki, also called bottle gourd, is grated and shaped into koftas, a name used for small balls or dumplings in South Asian cooking.

In this version, the koftas are fried separately and the gravy is thickened with mashed potato and milk. That gives the dish contrast: browned, tender dumplings against a smooth, warmly seasoned sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 8g protein, 39g carbs, 13g fat.

The bottle gourd, potato and flour contribute most of the carbohydrates, while the frying oil and gravy oil provide much of the fat. Milk adds some protein and fat, with smaller amounts of protein coming from the flour and vegetables. Serve a moderate portion with chapati and add a simple vegetable side to round out the plate.

Preparing the bottle gourd

Grated gourd: squeeze out plenty of liquid before mixing it with flour. This helps the mixture hold together without needing extra water.

Resting time: the pinch of salt draws out more moisture during the 15-minute rest. Shape the mixture after that rest, then chill the balls for at least 30 minutes as directed.

Frying the koftas

Low heat: fry the small balls gently so their centres have time to cook before the outsides become too dark. Keep an eye on the oil and turn them as needed for even colouring.

Doneness: the recipe suggests pricking the koftas with a fork to help them cook through. Lift them out once fried and set them aside while you make the gravy.

Building the gravy

Aromatic start: cinnamon, bay leaf and garlic go into the hot oil first, followed by the grated onion and tomato. Give that mixture about 5 minutes to cook before adding the spices.

Potato and milk: mashed potato mixed with water gives the sauce body, while milk makes it creamy. After adding both, cook the gravy for 5 minutes; add more water and cook for 5–10 minutes longer if you want a larger quantity.

Getting the texture right

Koftas: the mixture should be damp enough to shape but not loose or watery. If the gourd has been squeezed well, the flour and resting time help bring it together.

Gravy: aim for a thick, pourable consistency that coats the dumplings. Letting the dish rest for 5 minutes after garnishing gives the koftas a little time to take on the sauce.

Serving the dish

Bread: serve the kofta hot with chapati or naan to scoop up the gravy. The bread makes this a more substantial meal.

Fresh finish: chopped coriander adds a bright herbal note to the rich sauce. Add it just before the resting time, as the method directs.

Recipe notes & tips

• Squeeze the grated bottle gourd thoroughly before adding the flour.
• Keep the koftas small so they are easier to cook through over low heat.
• Chill the shaped koftas for at least 30 minutes before frying.
• Fry in batches if needed so the balls can move freely in the pan.
• Cook the onion and tomato mixture for the full 5 minutes before adding the spices.
• Add extra water gradually if you want more gravy, then simmer it for 5–10 minutes.

Variations

• Adjust the chilli: use less chilli powder for a milder gravy.
• Make it dairy-free: replace the milk with water for a less creamy sauce.
• Change the herbs: finish with a little extra fresh coriander.
• Serve as a starter: offer the fried koftas with a tangy dip before making the gravy.
• Make extra gravy: add more water and cook it for a further 5–10 minutes.

Common mistakes to avoid

• Wet gourd: squeeze out the liquid well so the kofta mixture can hold its shape.
• Adding water to the kofta mixture: avoid it, as the salted gourd releases moisture while resting.
• Skipping the chill: refrigerate the shaped balls for at least 30 minutes before frying.
• Oil too hot: fry over low heat so the outsides do not burn before the centres cook.
• Rushing the onion and tomato: sauté them for about 5 minutes before adding the spices.
• Lumpy potato: mash it before mixing it with the water for the gravy.

How to store

Store leftover koftas and gravy together in a covered container in the fridge for up to 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened; the koftas will soften as they sit in the sauce.

Frequently asked questions