Try Out Ghiya Ke Kofte Recipe In 3 Steps

Ghiya ke Kofte is celebrated for its comforting, well-balanced flavors and textures. The crispy, savory dumplings contrast beautifully with the smooth, spicy gravy, creating a dish that is both rich and satisfying. The use of bottle gourd adds a nutritious element to the dish, making it a wholesome choice for a family meal.

Ghiya ke Kofte is a popular North Indian dish featuringghiya or lauki dumplings cooked in a rich and flavorful tomato-based gravy. Here's a detailed recipe to make this comforting and delicious dish:

1. Ingredients

For the Kofte:

- 1 medium bottle gourd (ghiya), peeled and grated

- 1-2 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1/4 cup besan (gram flour)

- 1/4 teaspoon turmeric powder

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon coriander powder

- 1/2 teaspoon red chili powder

- Salt to taste

- 2-3 tablespoons finely chopped cilantro

- Oil for frying

For the Gravy:

- 2 tablespoons oil

- 1 teaspoon cumin seeds

- 1 medium onion, finely chopped

- 1 tablespoon ginger-garlic paste

- 2 medium tomatoes, pureed

- 1/2 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1/2 teaspoon red chili powder

- 1/2 teaspoon garam masala

- Salt to taste

- 1/2 cup water (adjust as needed)

- Fresh cilantro for garnish

2. Instructions

Step 1- Prepare the Kofte:

- Drain the Ghiya: Place the grated bottle gourd in a colander or strainer and sprinkle with a little salt. Let it sit for 10-15 minutes to release excess moisture. Afterward, squeeze out as much water as possible using your hands or a clean kitchen cloth.

- Mix Ingredients: In a large bowl, combine the grated bottle gourd with green chilies, ginger-garlic paste, besan, turmeric powder, cumin seeds, coriander powder, red chili powder, salt, and chopped cilantro. Mix well to form a dough-like mixture.

- Form Kofte: Shape the mixture into small balls or oval-shaped dumplings.

- Fry Kofte: Heat oil in a pan over medium heat. Fry the koftes in batches until they are golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels.

Step 2- Prepare the Gravy:

- Heat Oil: In a separate pan, heat oil over medium heat. Add cumin seeds and let them splutter.

- Saut Onions: Add chopped onions and cook until golden brown.

- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

- Add Tomato Puree: Add the tomato puree and cook until the oil starts to separate from the masala.

- Add Spices: Stir in turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for a few minutes to blend the spices.

- Simmer: Add water to adjust the consistency of the gravy. Bring to a simmer and cook for 5-10 minutes.

- Finish with Garam Masala: Add garam masala and mix well. Adjust salt and spices as needed.

Step 3- Combine Kofte and Gravy:

- Add Kofte: Gently add the fried koftes to the simmering gravy. Let them cook in the gravy for 5-7 minutes, allowing the koftes to absorb the flavors.

- Garnish: Garnish with fresh cilantro.