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Lauki & Millet Kofta Curry

Lauki & Millet Kofta Curry

Arpita Darooka
Healthy koftas made with bottle gourd, millets and cottage cheese and minimal oil.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Ingredients
  

For Koftas

  • 1 Cup Bottle gourd/lauki Grated
  • 1/2 Cup Foxtail millets Cooked and cooled to room temperature
  • 1/3 Cup Cottage cheese/paneer Grated. Or use potatoes or tofu
  • 3-4 Pcs Green chillies Finely chopped
  • 1/4 Cup Coriander leaves Chopped
  • Salt to taste
  • 1/4 Tsp Turmeric powder
  • 1/2 Tsp Red chilli powder
  • 1 Tsp Cumin seeds
  • 1/4 Cup Gram flour
  • 2 Tbsp Rice flour
  • Water as required
  • Oil as required
  • 1/8 Tsp ENO/baking soda

For Curry

  • 3/4 Cup Onions paste
  • 1 Cup Tomato purée
  • 6-7 Cloves Garlic minced
  • 1.5 Inches Ginger minced
  • 1/4 Cup Coconut Fresh and grated
  • 3+1 Tbsp Fresh cream or coconut cream
  • 2 Tbsp Cooking oil
  • 1/2 Cup Water
  • 1 Tsp Cumin seeds
  • 1 Pc Star anise
  • 2 Pcs Green cardamom
  • 6-7 Pcs Whole black pepper
  • 1/8 Cup Coriander leaves Chopped
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Red chilli powder
  • 1 Tsp Roasted cumin powder
  • 1.5 Tsp Coriander powder
  • 1/2 Tsp Garam masala
  • 1/2 Tsp Kasuri methi
  • Salt to taste
  • 1/2-3/4 Tsp Sugar Optional

Instructions
 

To make koftas

  • Squeeze the grated lauki. Mix all the ingredients together except oil. It should be semi thick coarse batter like mix. Use water/lauki water as required. Add ENO/soda and activate it with a tsp of water. Mix it only when it’s ready to go in the pan. I kept the batter is little on the wetter side and my koftas were melt in mouth soft.
  • In an aebleskiver/appe pan, brush the cavities with oil. Pour a scoop of batter in each cavity. Cover and cook for 7-8 mins. Flip them and again cook uncovered for another 5-6 mins or until they turn golden brown from all sides.
  • Take it out and keep aside.

To make curry

  • Heat oil in a pan. Add the whole spices and cumin seeds. Let it cook until it turns fragrant.
  • Add ginger and garlic and cook it for a min. Add the onion paste and let it cook until the onion turns golden brownish.
  • Add in the tomato purée and cook it until it releases oil. Add salt and dry powdered spices except garam masala and kasuri methi. Cook everything for 2 mins. Add fresh coconut. Let it all cook together for 2-3 mins on low flame. Remove the whole spices.
  • Add fresh cream or coconut cream and mix it well. Cook until it again releases oil.
  • Add water. Cover and cook it for 7-8 mins on low flame on until the oil floats on top. At this stage I used an immersion blender to blend everything smooth (optional).
  • Add kasuri methi and garam masala. Add sugar to balance. Taste and adjust seasonings.
    Add the kofta balls and switch off the flame.
  • Garnish with chopped coriander leaves, grated coconut and 1 tbsp more cream.
    Enjoy!
Keyword healthy recipes, Kofta curry, lauki and millets kofta curry, made in appe pan