No Onion No Garlic Lauki Paneer Kofta Curry Recipe
No Onion No Garlic Lauki Paneer Kofta Curry, a delicious Kofta Curry made from Lauki and Paneer which you can also make for your house parties. Serve it with Puri, Raita and Salad for your everyday meals.
No Onion No Garlic Lauki Paneer Kofta Curry Recipe is a flavoured tomato based curry. The koftas are made by combining Lauki/bottle gourd and paneer with Indian spice and just pan fried to give a healthy touch to the dish. The koftas are then soaked onto the curry.
Bottle gourd and paneer is an innovative way of using the ingredient to make koftas which gives it a unique taste to the whole dish. The dish becomes healthy as well as tasty when it is eaten.
If you like this recipe, here are more Kofta Recipes that you can make for your house parties:
- 500 grams Bottle gourd (lauki) , peeled and grated
- 200 grams Paneer (Homemade Cottage Cheese) , crumbled
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Garam masala powder
- 1/4 cup Rajgira Flour (Amaranth Flour) , for binding
- Salt , or rock salt to taste For Kofta Curry
- 2 cups Tomatoes , cubed
- 2 Green Chillies , finely chopped
- 1 Bay leaf (tej patta) , torn
- 1 Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds , pounded into powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 cup Curd (Dahi / Yogurt)
- Salt , or rock salt to taste
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- Sunflower Oil , for cooking
How to make No Onion No Garlic Lauki Paneer Kofta Curry Recipe
We begin making No Onion No Garlic Lauki Paneer Kofta Curry Recipe, heat a heavy bottomed pan or kadhai with oil. Add tomatoes, green chillies, cumin seeds, little bit of turmeric powder and salt. Cook till the tomatoes are soft and mushy.
Once the tomatoes are cooked set aside to cool.Then blend the mixture into a smooth paste using a blender or a mixer grinder.
For making the Koftas, Keep all the ingredients ready, drain out the water from the lauki and mix it with other ingredients including paneer, turmeric powder, garam masala powder, rajgira flour, salt in a bowl and make small sized kofta balls.
In order to use less oil for the kofta you can fry the koftas in a Paniyaram Pan with a teaspoon of oil for each kofta and cook it for about 2 minutes.Once done keep it aside until the gravy is made.
Heat a separate Kadai with little bit of oil and add the spices - cinnamon,cardamom pods and bay leaf. Then add the tomato paste with the rest of the spice powders into the curry and cook it for about 5 minutes.
Once done add the yogurt, give it a stir and let it boil for 5 more minutes. Add the koftas after you transfer the gravy into a serving dish so that the koftas do not turn soggy.