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.
– Sauté 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.

Step 4- Serve:

– Serve hot with chapati, paratha, or steamed rice. Enjoy this comforting and flavorful dish!

Ghiya ke Kofte is a delicious way to enjoy bottle gourd in a rich, spicy gravy, making it a perfect dish for a hearty meal.