As a teenager I was always interested in “special” cooking…which involved some amount of work. Regular cooking never interested me then. Another intention was to surprise my family members on the dining table. So whenever I got in mood for some cooking, I used to drive everyone off from the kitchen. I remember making Lauki ka Kofta then and it came out delicious. This is the same recipe for Lauki ka Kofta with inclusions like paneer and raisin made as per suggestion from my mom. You have to try it
Lauki / bottleguard – 1 medium sized
Onions – 2 nos (medium)
Tomato – 2 nos (big)
Bread crumbs – made from 4-5 slices
Gramflour / besan – 1 tsp
Chilli powder – ½ tsp
Garam masala – 1 pinch
Coriander leaves – 1 tbsp (chopped)
Pudina / mint leaves – 1 tbsp (chopped)
Paneer / cottage cheese – 5 tbsp (mashed)
Fresh cream – 3-4 tbsp
Salt to taste
Water – 1 cup
Oil – 2 tbsp
Cumin seeds – 1tsp
Chilli powder – 1.5 tsp
Turmeric powder – ¼ tsp
Coriander powder – ½ to ¾ tsp
Dry mango powder – 1 tsp (optional)
Sugar – ¼ tsp
- Grate the bottleguard and add bread crumbs and gramflour to it
- Add salt, chilli powder, garam masala, coriander and mint leaves and mix to get tight dough. Be careful with salt as the gravy already has some salt.
- Make balls, flatten and fill it with mashed paneer / Khoya and 1 rainsin in centre before resealing it
- Deep fry the balls (koftas)
- Grind to a smooth paste onion and tomato
- Heat oil in a wok and add cumin seeds and once it leaves aroma add the ground paste
- Fry well on low heat. Keep sprinkling water in between while frying.
- Add chilli powder, turmeric powder, coriander powder, dry mango powder,salt and sugar and stir well.
- Add water and let it boil.
- Now add the koftas and turn of the burner.
- Tip in dollops of fresh cream and garnish with coriander leaves
- Serve hot Kofta with with Indian bread (chappati) or rice
Till next time…..happy cooking!