Badami Lauki Kofta

Ingredients

• 1 medium (161 g)red onion
• 3garlic cloves
• 2.5 cmfresh ginger
• 2 tablespoonsground almonds
• 1 tablespoonground white poppy seeds
• Not specifiedbottle gourd
• 2 teaspoonssalt
• 1 teaspoonground turmeric
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 1 teaspoonchilli powder
• About 40 g (⅓ cup)gram flour
• Enough for deep-fryingoil
• 1 tablespoonoil
• 1bay leaf
• 2cinnamon sticks
• ½ teaspooncumin seeds
• 3green cardamom pods
• 1 medium (161 g), finely choppedtomato
• 475 ml (2 cups)water
• To garnishfresh coriander leaves

Instructions

1. 1

   Chop the aromatics

   Finely chop the onion, garlic and ginger, then set them aside for later.

2. 2

   Mix the powders

   Combine the ground almonds and ground white poppy seeds in a bowl and set aside.

3. 3

   Trim the gourd

   Cut off and discard the stem end of the bottle gourd. Divide the gourd into 3 or 4 pieces to make it easier to peel and grate.

4. 4

   Peel and grate

   Peel the gourd with a sharp knife or potato peeler, reserving the peel for a stir-fry. Grate the gourd; if the seeds are not tender, remove that section with a sharp paring knife and discard it.

5. 5

   Heat frying oil

   Set a heavy-based deep pan over medium heat and add enough oil to come about 4 cm (1½ inches) up the sides. Heat the oil to about 150°C (300°F).

6. 6

   Fry the kofta

   Put the grated gourd in a mixing bowl with ½ teaspoon salt, ½ teaspoon turmeric, ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon chilli powder and the gram flour. Mix well and shape into about 15–16 dumplings. Fry in batches without crowding the pan, turning them until golden brown, about 5 minutes.

7. 7

   Drain the fritters

   Transfer the dumplings to a plate lined with kitchen paper.

8. 8

   Cook the spices

   Set a separate heavy-based pan over medium heat and add 1 tablespoon oil. When hot, add the bay leaf, cinnamon sticks, cumin seeds and cardamom pods; let them sizzle for a few seconds. Add the chopped onion, ginger and garlic and sauté for 1 minute. Stir in the remaining ½ teaspoon salt, ½ teaspoon turmeric, ½ teaspoon cumin, ½ teaspoon coriander and ½ teaspoon chilli powder, then cook for 3 minutes.

9. 9

   Build the gravy

   Add the tomato and cook, stirring, for 5 minutes. Stir in the almond and poppy-seed mixture and cook for 2 minutes.

10. 10

    Simmer with kofta

    Pour in the water, turn the heat to high and bring it to a boil. Reduce the heat to medium and simmer for 5 minutes. Add the fried dumplings and gently turn them to coat in the gravy; cook for 2 minutes. Turn off the heat and leave for 5 minutes so the kofta can absorb more gravy.

11. 11

    Garnish and serve

    Scatter over fresh coriander leaves and serve warm.

What is Badami Lauki Kofta?

Lauki kofta is a South Asian curry made with bottle-gourd dumplings, also known as kofta, served in a spiced gravy. Badami refers to the almond-rich touch in this version, which also uses ground white poppy seeds to give the tomato sauce extra body.

The method fries the grated gourd mixture separately before adding it to the gravy. That gives the dumplings a browned exterior while letting them take on the sauce at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 12g protein, 20g carbs, 16g fat.

The listed nutrition is per serving: 265 kcal, with 12 g protein, 20 g carbohydrates and 16 g fat. Gram flour and bottle gourd contribute much of the carbohydrate, while the frying and curry oils, almonds and poppy seeds contribute fat; the gram flour and nuts also provide some protein. Serve with a portion of vegetables alongside, or choose rice or flatbread according to how substantial you want the meal to be.

The bottle gourd and batter

Grated gourd: the recipe does not give a quantity, so the exact ratio of gourd to gram flour cannot be determined from the ingredient list. Add the listed flour to the grated gourd and seasonings, then mix until the mixture can be shaped into dumplings.

Gram flour: it binds the gourd mixture and helps the kofta hold its shape during frying. The stated amount is about 40 g, though the recipe does not specify how much bottle gourd to use.

Frying the kofta

Oil temperature: aim for about 150°C before adding the dumplings. Frying in batches rather than crowding the pan helps the oil stay hot enough for the kofta to brown.

Turning: gently toss and turn the dumplings as they cook, allowing about 5 minutes until golden brown. Drain them on kitchen paper before they go into the sauce.

Making the almond gravy

Whole spices: the bay leaf, cinnamon, cumin seeds and green cardamom sizzle briefly in the curry oil to start the gravy with their aroma. Add the chopped onion, garlic and ginger next, then cook them with the ground spices.

Ground mixture: almonds and white poppy seeds are stirred in after the tomato has cooked for 5 minutes. Give this mixture its stated 2 minutes in the pan before adding water.

Getting the right texture

Golden outside: the kofta should be browned before it is drained and added to the curry. The recipe does not give a precise size for each dumpling, so aim for pieces that cook through in the stated frying time.

Sauce-soaked centre: after the kofta cooks in the gravy for 2 minutes, leave the pan off the heat for 5 minutes. This resting time lets the dumplings absorb more sauce without prolonged simmering.

Timing the stages

Prep first: chop the aromatics and mix the ground almonds with the poppy seeds before starting the frying and curry pans. Peel and grate the bottle gourd just before mixing the kofta batter.

Two pans: fry the dumplings in one deep pan while making the gravy in a separate pan. Keep the kofta draining while the tomato and ground seed mixture cook.

Serving the curry

Fresh finish: garnish with fresh coriander leaves and serve the curry warm. The recipe does not specify an accompaniment; steamed rice or flatbread can be served alongside to catch the gravy.

Add the kofta near the end of cooking rather than leaving it simmering for a long time. That keeps the dumplings from spending more time in the sauce than the method calls for.

Recipe notes & tips

• If the gourd seeds feel firm, cut that section away as directed rather than grating it into the mixture.
• Keep the first batch small enough that the dumplings have room to turn in the oil.
• Prepare the almond and poppy-seed mixture before frying so it is ready when the tomato has cooked.
• Let the whole spices sizzle for only a few seconds before adding the chopped aromatics.
• Turn the kofta gently in the gravy so the dumplings stay intact.

Variations

• Adjust the chilli: use less chilli powder for a milder curry.
• Use coriander stems: finely chop tender stems and add them with the leaves as a garnish.
• Add extra tomato: use more chopped tomato for a more tomato-forward gravy.
• Serve with flatbread: use naan or another flatbread to scoop up the sauce.
• Serve with rice: offer steamed rice alongside for a more filling meal.

Common mistakes to avoid

• Crowded frying pan: the oil temperature can drop, so fry the dumplings in batches.
• Firm gourd seeds: remove the tough seeded portion before grating.
• Unmixed batter: stir until the gram flour and seasonings are distributed through the grated gourd.
• Scorched whole spices: add the chopped aromatics after the spices have sizzled for only a few seconds.
• Overcooking the kofta in gravy: cook them in the sauce for 2 minutes, then leave the pan to stand off the heat for 5 minutes.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until hot throughout; the kofta will soften as it sits in the gravy.

Frequently asked questions