Air Fryer Lauki Kofta in Creamy Tomato Gravy: A Guilt-Free Delight
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About Air Fryer Lauki Kofta in Creamy Tomato Gravy: A Guilt-Free Delight
Lauki (bottle gourd), while not everyone's favorite vegetable, transforms into a delicious and guilt-free kofta when air-fried instead of deep-fried! This recipe features tender lauki koftas simmered in a rich, creamy tomato gravy, entirely free of onions and garlic.The air-frying method keeps the koftas light and healthy, while the flavorful gravy is incredibly satisfying. It’s the perfect balance of healthy and delicious, making it a wonderful option for a weeknight meal or a special occasion.Get ready to impress your family and friends with this unique and flavorful twist on a classic Indian dish. The creamy, subtly spiced gravy perfectly complements the light and airy koftas. Let's get cooking!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Ingredients
For the Lauki Koftas
- 1 medium Bottle Gourd grated, lauki
- 1/4 cup Gram Flour besan
- 1/4 cup Semolina suji
- 1 tsp Salt
- 1 tsp Cumin ground, jeera
- 1/2 tsp Chili Powder red
- 1 tbsp Oil for greasing
For the Creamy Tomato Gravy
- 2 tbsp Oil
- 2 pod Cardamom green
- 1 pod Cardamom black
- 2-3 whole Cloves
- 1 tsp Cumin ground, jeera
- 250 grams Tomatoes chopped
- 1/4 cup Cashews
- 1 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 2 tbsp Coriander for garnish
- Salt to taste
- Chili Powder red, to taste
- Coriander Powder to taste
- 1 tsp Turmeric
- 1 cup Water
Instructions
Prepare the Lauki Koftas
- Peel and grate the bottle gourd. Squeeze out excess water and set aside.
- Combine the grated bottle gourd, gram flour, semolina, salt, cumin seeds, and red chili powder in a bowl. Mix well.
- Roll the mixture into small, round balls.
- Lightly grease the air fryer basket with oil. Arrange the koftas in a single layer.
- Air fry at 180°C (350°F) for 15-20 minutes, or until golden brown and cooked through, flipping halfway.
Make the Creamy Tomato Gravy
- Heat oil in a pan. Add green cardamom, black cardamom, and cloves. Sauté briefly until fragrant.
- Add chopped tomatoes and cashews. Cook until the tomatoes soften and their skins start to peel.
- Let the mixture cool slightly, then peel the skins from the tomatoes. Blend the mixture into a smooth puree.
- Heat 1 tablespoon of oil in a separate pan. Add cumin seeds and let them splutter.
- Add Kashmiri red chili powder and stir for a few seconds. Add the tomato puree, salt, coriander powder, turmeric powder, and red chili powder (adjust to taste).
- Cook until the gravy begins to thicken and oil separates from the edges. Add about 1 cup of water.
- Simmer for 10-12 minutes on low heat. Add the air-fried koftas and cook for another 5 minutes to allow them to absorb the flavors of the gravy.
- Remove from heat. Cover and let it rest for a few minutes. Garnish with coriander leaves and serve hot with roti, naan, or rice.
Recipe Notes
Expert Tips for Perfect Lauki Kofta
- For extra flavor, soak the cashews in warm water for 30 minutes before blending them into the gravy.
- If your bottle gourd is very watery, you may need to add a little more gram flour or semolina to the kofta mixture to bind it better.
- Adjust the amount of chili powder to your preference for a milder or spicier gravy.
- For a richer gravy, you can add a tablespoon of cream or heavy cream at the end.
Recipe Video
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Recipe Nutrition
Calories: 167kcalCarbohydrates: 19gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 805mgPotassium: 389mgFiber: 3gSugar: 3gVitamin A: 1011IUVitamin C: 12mgCalcium: 40mgIron: 3mg
Richa Gupta
Articles: 214
3 Comments
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This is awesome! Can’t wait to cook it.
What a great recipe! Thanks for sharing.
What a delightful recipe! Thanks for sharing.