Recipe: Ghiye Ke Kofte

CooQ : Recipe: Ghiye Ke Kofte

Ghiye Ke Kofte

North indian, Mains

Bottle gourd
135 calories/serving
25 mins
deep-fried koftas made of grated bottle gourd, gram flour, rice flour and ginger-garlic paste are cooked in a spicy tomato onion gravy with cashew nuts.

Recipe by:

Hebbars Kitchen


For the lauki koftas

1. Strain the liquid out of 1.5 cups grated bottle gourd / lauki and preserve it to add in the gravy.

2. Combine all the ingredients for lauki kofta namely 1/3 cup boiled, peeled & mashed potatoes, 1/2 cup besan / gram flour, 1.5 tsp finely chopped green chillies, 1 tsp ginger garlic paste, 1 tsp chaat masala, salt to taste and the squeezed lauki in a non-stick pan and stir it over medium flame till the mixture leaves the sides of the pan.

3. Remove and cool slightly. divide this mixture into 14 equal portions and roll each portion into oval koftas. keep aside.

For the curry

1. Heat 1 tsp oil in a deep non-stick pan and add 1 tsp cumin seeds / jeera.

2. When the seeds crackle, add 1/2 cup grated onions and sauté on a medium flame for a minute.

3. Add 1 tsp ginger paste, 1 tsp garlic paste, 1/2 cup grated tomatoes, 1/2 tsp turmeric powder, 1/2 tsp coriander-cumin seeds powder, 1/2 tsp chilli powder and cook for 1 to 2 minutes, while stirring occasionally.

4. Add the reserved liquid of the bottle gourd and 1.5 cups of water, mix well and bring to a boil, while stirring occasionally.

5. Prepare cornflour-water mixture by adding 1 tsp cornflour in 2 tbsp milk. make a lump free batter. keep aside.

6. In the pan, add salt to taste and the prepared cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

6. Add the koftas, 1/2 tsp garam masala powder, mix gently and cook on a medium flame for another 1 to 2 minutes.

7. Serve hot with parathas or brown rice.


1. This recipe serves 4 people.

2. Since the koftas are not deep fried in this recipe, make sure to cook all the ingredients very well over medium flame.

3. The koftas tend to crumble if you boil them too much in the gravy. so, it's better to add them just before you're ready to serve them.

By Tarla Dalal