Jain Doodhi Kofta

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Grate the bottle gourd and squeeze out excess moisture.

In a bowl, mix the grated bottle gourd with gram flour, mashed potato, ginger, green chili, cumin seeds, turmeric powder, red chili powder, garam masala, and salt.

Shape the mixture into small balls or koftas.

Heat oil in a deep pan over medium heat for frying the koftas.

Carefully add the koftas to the hot oil and deep fry until golden brown.

Remove the koftas and drain on paper towels.

In a separate pan, heat oil and add cumin seeds until they crackle.

Add chopped onions and sauté until translucent.

Add tomato puree and cook until the mixture is well combined and thickens.

Stir in turmeric powder, red chili powder, garam masala, and salt; cook for a few minutes.

Add amchur powder for tanginess and mix well.

Adjust seasoning to taste and add a little sugar if needed.

Simmer the gravy until it thickens, then carefully add the fried koftas to the gravy.

Simmer for a few minutes to allow the koftas to absorb the flavors.

Finish with a drizzle of cream and garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens