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    Vegetarian
    Main Dish
    Bengali cuisine
    Intermediate
    For 4 people

    Lau Er Kofta Curry: Bottle Gourd Dumplings in Spiced Tomato Gravy


    Lau Er Kofta Curry is a popular Bengali dish featuring crispy bottle gourd dumplings stuffed with spiced paneer, dunked in a luscious, tangy tomato and onion gravy. The koftas have a soft interior and crunchy exterior, while the gravy packs a punch of robust flavours from whole and ground spices. Slow-simmered for the spices to meld, this vegetarian curry is immensely satisfying.

    Ingredients

    • For Kofta:

    • Bottle gourd (grated, water squeezed out)

      2 cups

    • Besan (gram flour)

      1/4 cup

    • Salt

      1 tsp

    • Ginger paste

      1 tbsp

    • Green chilli paste

      1 tsp

    • Paneer (grated)

      1 cup, divided

    • Raisins

      2 tbsp

    • Refined oil

      for deep frying

    • Cornflour

      2 tbsp

    • Water

      2 tbsp

    • For Gravy:

    • Mustard oil

      2 tbsp

    • Sunrise Jeera seeds

      1 tsp

    • Dried red chillies (whole)

      2-3

    • Bay leaf

      1

    • Cinnamon stick

      1 inch piece

    • Green cardamom

      2 pods

    • Onion paste

      1 cup

    • Garlic paste

      1 tbsp

    • Ginger paste

      1 tbsp

    • Tomato paste

      3/4 cup

    • Sunrise Shahi Jeera Powder

      1 tsp

    • Red chilli paste

      1 tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Salt

      to taste

    • Water

      1/2 cup

    • Sunrise Kasuri Methi

      1 tsp

    • Sugar

      1 tsp

    • Fresh coriander leaves (chopped)

      for garnish

    Sunrise tip: For a restaurant-style finish, deep fry a few extra raisins until crispy and scatter them over the curry along with the coriander garnish.

     

    Steps

    Step 1: Prepare the Kofta Mixture

    Time: 10 minutes

    In a large bowl, combine the grated and squeezed bottle gourd, besan, salt, ginger paste, green chilli paste, and 1/2 cup of the grated paneer. Mix well to form a soft dough. Divide the mixture into 12 equal portions.

     

    Step 2: Make the Paneer Stuffing

    Time: 5 minutes

    In a separate bowl, mix the remaining 1/2 cup grated paneer with a pinch of salt and half the raisins.

     

    Step 3: Stuff and Shape the Koftas

    Time: 15 minutes

    Take one portion of the bottle gourd mixture and flatten it slightly in your palm. Place a small spoonful of the paneer stuffing in the centre. Bring the edges together and roll between your palms to form a smooth, round kofta. Repeat with the remaining dough and stuffing.

     

    Step 4: Fry the Koftas

    Time: 10 minutes

    In a small bowl, mix the cornflour and water to make a thin batter. Heat refined oil for deep frying in a kadai. Dip each kofta in the cornflour slurry, then gently slide into the hot oil. Fry in batches on medium heat until golden brown and crisp. Drain on a paper towel.

     

    Step 5: Prepare the Gravy Base

    Time: 15 minutes

    Heat mustard oil in a large pan. Temper with Sunrise Jeera seeds, red chillies and bay leaf. Sauté for a few seconds. Add cinnamon and cardamom. Stir in the onion paste and fry until light brown. Add the ginger and garlic pastes; sauté until the raw smell disappears. Stir in the tomato paste and cook until the oil starts to separate.

     

    Step 6: Add Spices and Simmer

    Time: 10 minutes

    Add the Sunrise Dhania Powder, Sunrise Jeera Powder, red chilli paste, Sunrise Kashmiri Mirch Powder and salt. Pour in the water and mix well. Cover and simmer on low heat for 8-10 minutes to allow the flavours to blend.

     

    Step 7: Add Koftas and Finishing Touches

    Time: 5 minutes

    Gently place the fried koftas into the simmering gravy. Stir in the Sunrise Kasuri Methi, sugar, the remaining raisins, and half the coriander leaves. Cook uncovered for another 2-3 minutes.

     

    Step 8: Garnish and Serve

    Sprinkle the remaining coriander leaves over the Lau Er Kofta Curry. Serve piping hot with jeera rice or parathas. Enjoy the medley of soft koftas and spiced gravy!

     

    Goes Best With

    • Side Dish: Jeera rice, roti, lachha paratha