Lauki Kofta Curry with Prayosha Meera Kitchen King Masala

Make Kofta Ready

1. In a large bowl, add 300 g of grated bottle gourd (lauki).
2. Add 100 g gram flour (besan), 1–2 chopped green chillies, 1 tsp ginger paste, ½ tsp ajwain, ¼ tsp Prayosha Meera Turmeric Powder, ½ tsp Prayosha Meera Kashmiri Red Chilli Powder, 1 tsp Prayosha Meera Coriander Powder, and salt to taste.
3. Add 1–2 tbsp freshly chopped coriander leaves and mix all the ingredients well to form a soft kofta mixture.
4. Let the mixture rest for 10–15 minutes so the flavors blend well and the mixture becomes easier to shape.
5. Divide the mixture into equal portions and roll them into small, round koftas.
6. Heat enough oil in a deep frying pan over medium heat. Carefully add the prepared koftas in batches.
7. Deep-fry the koftas until they turn crisp and golden brown on all sides. Remove them onto a paper towel to drain the excess oil and keep them aside for the curry.

Make Gravy

1. Heat 2 tbsp ghee in a pan over medium heat. Add 1 tsp cumin seeds, 1 tsp chopped ginger, 1 tsp chopped garlic, and ¼ tsp Prayosha Meera Hing Powder. Sauté until fragrant.
2. Add 1 cup sliced onions and cook, stirring occasionally, until they turn golden brown.
3. Add ¼ tsp Prayosha Meera Turmeric Powder, 1 tsp Prayosha Meera Red Chilli Powder, 1 tsp Prayosha Meera Coriander Powder, and 1 tsp Prayosha Meera Kitchen King Masala. Mix well and cook the spices for 1–2 minutes.
4. Add ½ cup chopped tomatoes, ¼ cup whisked curd, and salt to taste. Stir well and cook until the tomatoes become soft and the masala is well blended.
5. Pour in water as required to make the gravy. Stir continuously and let it simmer for 10 minutes, then bring it to a gentle boil.
6. Add the prepared fried lauki koftas to the gravy. Mix gently, cover the pan, and cook for 2–3 minutes so the koftas absorb the rich flavors.
7. Garnish with 1 tbsp freshly chopped coriander leaves and serve the hot Lauki Kofta Curry with roti, naan, paratha, or tandoori roti.