Lauki Methi Kofta Curry
Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with lauki (bottlegourd) and methi (fenugreek leaves) dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice.
Satvik or no onion no garlic recipes are the rage in Hindu families, especially during the festive season which begins in the Holy Month of Shravan. Some families don’t eat both onion garlic throughout the year as a family tradition while some abstain from it during festivals or fasting. In either case, the abstinence is supposed to drive away thoughts of love, anger, hatred and jealousy (Rajas Gunn in Ayurvedic diet) and drive us towards devotion to God with Tamasic / peace-loving feelings.
Today’s dish is a Satvik version of the popular Lauki Kofta (Click here for the low fat version). Cabbage Channa Dal Kofta curry is another popular dish to feed the family the ‘dreaded’ cabbage, a vegetable I absolutely adore. What’s more - this dish - Lauki Methi Kofta Curry - is vegan and Gluten Free too! SImilar dishes include this Vegan MEthi Malai Matar or the Srilankan Haath Maaluwa
Which means it has a vegan substitute for the malai (or the milk cream used in these gravies) . Delicious is an under-statement as we paired it with hot rotis for a very fulfilling meal. Even my mom who generally avoids North Indian gravies due to its masala content loved it a lot.
Other side dishes you may like:
A collection of 50 dishes without Onion-garlic dishes that you may want to bookmark for this upcoming festive season.
Benares-special Alu-Shalgam-Matar Curry
Marwari Pithor ki Sabji
What are the major ingredients in this Vegan Lauki Methi Kofta Curry
Lauki / Bottlegourd - use the freshest and tender bottle gourd for this
Methi / Fenugreek leaves - use fresh leaves rather than frozen
Tomato - fresh tomato puree increases the taste
Jowar / Sorghum flour - used for binding the kofta
Potato - used for binding
FAQs about Lauki Methi Kofta curry
- Can kasuri methi be used in the kofta ? Yes, but the taste would vary
- Can I deep fry or bake the kofta as I don’t have an abelskiever/ Paniyaram pan? The kofta can be deep fried. I haven’t baked them, but they can be airfried for sure (as we saw in the Airfryer Manchurian recipe)
- Can I use cornflour or potato starch for binding ? I haven’t tried both. If you do, do leave a comment below on how it worked for you.
- Can I use Paneer for the kofta with the Lauki? yes, Paneer can be used in place of potato if you are not particular about this dish being vegan.
- Can I make this more diabetic friendly ? simply replace the boiled potato with steamed raw banana.
Let’s get to making the Lauki Methi Kofta Curry
Prep time - 25 mins, Cook time - 25 mins, Serves - 4
PIN FOR LATER
What you need to make Lauki Methi Kofta Curry:
- 300 g Bottlegourd (Lauki / Sorekai)
- 200 g Potato
- 200 g Fenugreek leaves (Methi))
- 2 green chillies
- 2 tablespoon Salt (divided use)
- 3 tablespoon Sorghum flour
- 1 teaspoon Cumin seeds
- ½ teaspoon Shahjeera
- 250 g Tomato
- 1 tablespoon Salt
- 2 tablespoon Cashewnuts
- 1 tablespoon Grated ginger (divided use)
- 1 tablespoon Coriander
- 1 teaspoon Dry fenugreek (Kasuri methi)
Spice Powders:
- 1 tablespoon Garam Masala
- 1 tablespoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Dry Mango Powder (Amchur)
- 1 teaspoon Red Chilli Powder
How to make Lauki Methi Kofta Curry:
(A) To make the Kofta:
- Boil and peel potato till soft. Grate it into a bowl.
- Wash, pick and sort methi leaves. Chop fine. Add to the grated potato
- Wash and peel bottle gourd. Grate coarsely. Transfer to a muslin cloth and squeeze out maximum water.
- Add the grated lauki (squeezed out dry) to the potato-methi mixture.
- Mix well. Add salt, Jowar flour, grated ginger, finely minced green chillies and mix well to a semi-wet dough.
- Add. More jowar / sorghum flour if the mixture is too wet.
- Pinch out medium lemon sized kofta from the dough. Round them with slightly wet palms.
- Refrigerate the koftas till you deep fry / pan fry them (about 15 mins)
- Pan fry (or air fry) them with 1-2 teaspoon of oil till they are crispy golden brown on all sides.
(B) To make the curry:
- Soak cashew nuts in hot water for 15 mins (let it soak while the above koftas are made).
- Blanch and chop the tomatoes. Puree them with soaked and drained cashew nuts and remaining ginger to a smooth paste
- In a pan, heat oil. Splutter cumin and shahjeera.
- Add the tomato -cashew paste and saute till oil separates (about 4-5 mins)
- Add the spice powders one by one including salt.
- Add ½ cup of hot water and saute.
- Cook and cover till oil separales, about 8-9 mins.
- Add crushed kasuri methi to this gravy and switch off the flame.
To serve the curry :
- Arrange the above curry / gravy in a serving dish - a few ladles at a time.
- Slowly lower the pan fried / air fried koftas into the gravy. Pour more gravy on top.
- Let the koftas soak the gravy for about 2-3 mins.
- Serve with chopped coriander on top
Lauki Methi Kofta Curry
Equipment
- Ladle
- Bowl
- Grater
- Wet Blender
Ingredients
- 300 g Bottlegourd Lauki / Sorekai
- 200 g Potato
- 200 g Fenugreek leaves Methi)
- 2 green chillies
- 2 tablespoon Salt divided use
- 3 tablespoon Sorghum flour
- 1 teaspoon Cumin seeds
- ½ teaspoon Shahjeera
- 250 g Tomato
- 1 tablespoon Salt
- 2 tablespoon Cashewnuts
- 1 tablespoon Grated ginger divided use
- 1 tablespoon Coriander
- 1 teaspoon Dry fenugreek Kasuri methi
Spice Powders:
- 1 tablespoon Garam Masala
- 1 tablespoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Dry Mango Powder Amchur
- 1 teaspoon Red Chilli Powder
Instructions
(A) To make the Kofta:
- Boil and peel potato till soft. Grate it into a bowl.
- Wash, pick and sort methi leaves. Chop fine. Add to the grated potato
- Wash and peel bottle gourd. Grate coarsely. Transfer to a muslin cloth and squeeze out maximum water.
- Add the grated lauki (squeezed out dry) to the potato-methi mixture.
- Mix well. Add salt, Jowar flour, grated ginger, finely minced green chillies and mix well to a semi-wet dough.
- Add. More jowar / sorghum flour if the mixture is too wet.
- Pinch out medium lemon sized kofta from the dough. Round them with slightly wet palms.
- Refrigerate the koftas till you deep fry / pan fry them (about 15 mins)
- Pan fry (or air fry) them with 1-2 teaspoon of oil till they are crispy golden brown on all sides.
(B) To make the curry:
- Soak cashew nuts in hot water for 15 mins (let it soak while the above koftas are made).
- Blanch and chop the tomatoes. Puree them with soaked and drained cashew nuts and remaining ginger to a smooth paste
- In a pan, heat oil. Splutter cumin and shahjeera.
- Add the tomato -cashew paste and saute till oil separates (about 4-5 mins)
- Add the spice powders one by one including salt.
- Add ½ cup of hot water and saute.
- Cook and cover till oil separales, about 8-9 mins.
- Add crushed kasuri methi to this gravy and switch off the flame.
(C) To serve the curry :
- Arrange the above curry / gravy in a serving dish - a few ladles at a time.
- Slowly lower the pan fried / air fried koftas into the gravy. Pour more gravy on top.
- Let the koftas soak the gravy for about 2-3 mins.
- Serve with chopped coriander on top
Amrita Roy says
I often prepare lauki kofta curry but never added methi leaves. This is a great way to include greens in our diet. Also, methi will add lots of flavor to the dish.
Kalyani says
yes, methi adds all the oomph in that kofta !
Mayuri Patel says
Delicious looking lauki methi kofta curry. WOuldn't mind having it right away with some hot roti. I sometimes make lauki kofta curry with paneer. Like how you've added potato. Bookmarking this recipe to try out.
Kalyani says
Thanks mayuri. Potato does replace paneer and cornflour here. Do try it sometime
Seema says
It is wonderful that the lauki is hidden. In that way there is no one in my house who is going to even know it is there. I love the thickness of the gravy.
Kalyani says
Thanks Seema. yes nobody knows :p its our little secret for lauki hidden
Archana says
I love lauki kofta and your satvik version with methi leaves makes me very hungry. Definitely have to make some I have lauki in the fridge.
Kalyani says
thanks Archana
Preethicuisine says
Lauki methi Kofta looks so soft and Delish. A perfect treat for all Kofta lovers with a healthy twist. You are tempting me to make them Kalyani. My family will love it for sure.
Kalyani says
Thank you, Preethi, please do try and let me know how it works
Swati says
Kalyani kofta curry looks so rich and creamy , perfect dish for meals when we are off onion and garlic... and what I loved the most in the recipe is the use of jowar flour to bind the koftas.. a wonderful idea to add fibre rich flour and make it more health friendly...
Kalyani says
Thanks Swaty. yes jowar flour for binding is a recent find and we are loving it too!
Sujata Roy says
Lauki methi kofta curry looks absolutely rich creamy and delicious. Shallow fried kofta made it healthy too. Also loved the use of methi with lauki. Perfect side dish for any bread or rice dishes.
Kalyani says
thanks sujata.
Jayashree T.Rao says
Lauki Kofta Curry looks tasty and perfect for festive days. I just need a few hot rotis to finish it
Kalyani says
thanks Jayashree
Sasmita Sahoo says
LAuki methi curry looks so yum n delicious !
Shallow fried kofta is a healthy choice too here. Nice side dish with rice or even roti
Kalyani says
thank you, Sasmita. Yes it does taste well with rice or roti too!
Poonam Bachhav says
Never tried using methi and lauki combo in koftas but it sounds flavorful and the cashew tomato based gravy looks super creamy. Definitely going to give this recipe a try.
Kalyani says
thanks Poona. Do try this and am sure u wd like it too
The World Through My Eyes says
Lauki Kofta Sabzi is a huge favourite at our place. I love your version made with sorghum flour, methi and minimal oil. Looks absolutely delicious. Would love to try this out some time.
Kalyani says
Thank u, Priya. I hope you try it sometime soon
Sowmya says
That is such a delicious bowl of kofta. And trust you to make such a tasty dish without losing sight of nutrition. Bottle gourd and methi sound like a fun combination to try. I am making and eating this asap!
Kalyani says
Thank you Somwya, it's a super delish combo, hope u try it soon
Priya Vj says
Delicious and lipsmacking lauki kofta curry ..this post really reminds me off amma as she would make this frequently to sneak in doodhi and methi which I hated as a child . Sorghum atta addition is something very nice and innovative.. aloo of course is my eternal fav.
Kalyani says
that's so nice to know chiti had the same idea many years ago 🙂