Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lauki/ gheeye ke kofte. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lauki/ Gheeye Ke Kofte is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Lauki/ Gheeye Ke Kofte is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook lauki/ gheeye ke kofte using 23 ingredients and 24 steps. Here is how you can achieve it.
The ingredients needed to make Lauki/ Gheeye Ke Kofte:
- Take Lauki/ Gheeya
- Make ready Tomatoes
- Get Onions
- Prepare Green Chillies
- Prepare Ginger
- Prepare Ginger Garlic Paste
- Make ready Besan (Depending Upon how much water is present in gheeya)
- Prepare Desi Ghee
- Prepare Jeera
- Make ready Hing
- Prepare Big Spoon Mustard Oil
- Take Tej Patta
- Prepare Some Dhaniya
- Take Spices
- Prepare Salt
- Make ready Besan
- Make ready Laal Mirch Powder
- Get Dhaniya Powder
- Make ready Kaali Mirch Powder
- Prepare Amchoor Powder
- Prepare Garam Masala
- Make ready Roasted Kasuri Methi
- Prepare Haldi Powder
Instructions to make Lauki/ Gheeye Ke Kofte:
- Wash Gheeya Properly, peel off its skin & grate it with medium hole grater.
- Chop Onions, 2 Green Chillies, 1 inch Ginger, Dhaniya Leaves properly & Grind Tomatoes, Green Chillies, Ginger Garlic Paste finely into purée in a mixer grinder.
- Now squeeze out all the water from grated gheeya with the help of a cloth & don’t throw that water, use it in the gravy.
- Then take a bowl, add grated gheeya in it with 1/2-1 Cup Besan & first mix them properly.
- Then add finely chopped green chillies, Ginger, Dhaniya Leaves, 1/2 Tea Spoon Laal Mirch Powder, 1 Tea Spoon Dhaniya Powder, 1 Tea Spoon Salt, 1/2 Tea Spoon Kaali Mirch Powder, 1 Table Spoon Desi Ghee in it & mix them properly.
- Don’t add a single drop of water because even after squeezing water from gheeya there will be enough moisture left in it to form a mixture.
- Now let the mixture rest for 10-15 minutes.
- Meanwhile, take a kadhai, add 1/2 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
- When smoke starts coming out of Kadhai, turn off the gas & let the oil cool down a bit.
- After some time, again turn on the gas & keep the gas on medium flame.
- Then add 1 Tea Spoon Jeera, 1 Pinch Hing, 1 Tej Patta & let them sizzle.
- When they start sizzling, add finely chopped onions in it & cook them till they are golden brown in colour.
- When they are 60-80% cooked, add spices mix in it at this time only so that Besan roasts properly.
- Roast them for 2-3 minutes, then add finely grinded tomato purée in it with 1 Tea Spoon Salt so that they start releasing oil quickly.
- Now after 10-15 minutes, make medium size Kofta balls from the mixture.
- Then take kadhai, add oil in it & keep the gas on medium flame.
- When oil gets heated up, add Kofta balls in it & fry them till they are golden brown in colour.
- After 5-6 minutes, when they turn into golden brown in colour, turn off the flame & take them out in a plate.
- Now in the other hand, when oil is completely released from the tomato puree, add 1/2 Tea Spoon Roasted Kasuri Methi, 1 Tea Spoon Garam Masala & mix them properly.
- Then add 1.5 Cup water in it & mix them properly & let it boil.
- When first boil comes up, add fried Kofta balls in it.
- Now turn the gas on low flame, close the lid & cook them for 4-5 minutes.
- After 4-5 minutes, open the lid & add chopped Dhaniya Leaves in it & mix them properly.
- Your Lauki/ Gheeye Ke Kofte are ready to be served.
So that’s going to wrap this up for this special food lauki/ gheeye ke kofte recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
