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.
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.
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.
Time: 5 minutes
In a separate bowl, mix the remaining 1/2 cup grated paneer with a pinch of salt and half the raisins.
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.
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.
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.
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.
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.
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!
Side Dish: Jeera rice, roti, lachha paratha