A scrumptious Indian dish that includes smooth, tender dumplings constituted of bottle gourd (ghiya/lauki) in a wealthy, creamy gravy. These koftas are evenly spiced, completely fried, and swimming in a flavorful yogurt-based sauce that is each comforting and satisfying.
Ghiya ke Kofte brings humble bottle gourd to life in probably the most tasty method. This North Indian dish transforms easy elements into one thing particular. The koftas (dumplings) are crispy outdoors and smooth inside, whereas the gravy is creamy and filled with taste. I realized this recipe from my mother, and it’s been a household favourite for years.
Concerning the Recipe
This recipe takes bottle gourd from fundamental to sensible. The koftas are made by mixing grated bottle gourd with chickpea flour and spices, then frying them till golden. The gravy combines onions, tomatoes, and yogurt with warming spices. It’s good for each on a regular basis meals and particular events.
Why You’ll Love This Recipe
– The koftas are crispy outdoors however soften in your mouth
– The gravy is wealthy with out being heavy
– It’s an effective way to get youngsters to eat greens
– You can also make the koftas forward of time
– It really works nice for each lunch and dinner
– Excellent for serving visitors
Ghiya ke Kofte
Cooking Suggestions
– Squeeze out additional water from grated bottle gourd earlier than mixing
– Don’t overcrowd the pan when frying koftas
– Maintain the warmth medium-low when including yogurt to forestall curdling
– Add koftas to gravy simply earlier than serving to maintain them crispy
– Be sure the oil is scorching sufficient earlier than frying
Serving and Storing Options
Serves 4-6 folks. Whole prep and cooking time: 1 hour
Serve scorching with naan bread or rice. Retailer gravy and koftas individually within the fridge for as much as 2 days. Reheat gravy gently and add koftas simply earlier than serving.
Related Recipes
- Malai Kofta
- Lauki Chana Dal
- Bottle Gourd Curry
Nutrient Advantages
Bottle gourd is low in energy and excessive in fiber. It’s good for digestion and helps hold you hydrated. The yogurt provides protein and calcium, whereas the spices help digestion. Besan (chickpea flour) provides protein and makes the dish extra filling.
Ghiya ke Kofte
A scrumptious Indian dish that includes smooth, tender dumplings constituted of bottle gourd (ghiya/lauki) in a wealthy, creamy gravy. These koftas are evenly spiced, completely fried, and swimming in a flavorful yogurt-based sauce that is each comforting and satisfying.
Elements
- 2 tbsp Coriander Leaves (chopped)
For the Kofta:
- 1 kg Marrow, squash
- 2 tbsp Besan – 2 tblsp
- 1 inch Ginger (finely chopped)
- 3 Inexperienced Chillies (finely chopped)
- 2 tbsp Contemporary Coriander (chopped)
- 1 1/4 cups Ghee (for frying)
For the Gravy:
- 1 inch Ginger
- 10 Garlic Cloves
- 1 tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 4 tbsp Ghee
- 3 Onions (grated)
- 4 Tomatoes (skinned and chopped)
- 1 1/2 tsp Salt
- 1 cup Curd (whipped)
Directions
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Peel the marrow and grate.
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Combine in besan flour, ginger, coriander and chillies.
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Make small walnut sized balls.
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Warmth ghee in a deep frying pan and fry koftas until golden.
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Maintain apart.
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For the gravy, grind collectively ginger, garlic, coriander and cumin.
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Maintain apart.
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Warmth 4 tblsp of ghee in a pan and fry the grated onions until golden.
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Add the bottom masala paste.
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Cook dinner and stir for five minutes, including 2 tsp of water occasionally.
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Add tomatoes and cook dinner for an extra 5 to 7 minutes until combination is paste-like and ghee separates.
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Add salt and curd.
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Add 300 ml o fwater and simmer for quarter-hour.
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Simply earlier than serving, add koftas to gravy and simmer on low warmth for 10 minutes.
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Garnish with coriander leaves.
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Serve
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Continuously Requested Questions
Can I bake the koftas as an alternative of frying?
Sure, however they received’t be as crispy. Brush with oil and bake at 180°C (350°F) for 20-25 minutes, turning midway via.
What if my koftas break whereas frying?
This often occurs if the combination is just too moist. Add extra besan (chickpea flour) and blend nicely earlier than shaping and frying.
Can I make this forward for a celebration?
Make the gravy and koftas individually. Reheat gravy and add koftas simply earlier than serving to keep up their texture.
