North India x USA
Lauki kofta subs
Lauki koftas in makhani gravy, baked in a roll with mozzarella. The meatball sub went vegetarian.
75 minTime
22 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original662kcal
22 gprotein
8 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Squeeze the grated lauki well and keep the juice. Mix the lauki with besan, ginger, chilli, half the chilli powder, half the garam masala and salt.
- 2Shape 16 small koftas. Fry in oil at 170°C for 4 minutes, turning, until deep golden. Lower them in gently and fry with care.
- 3Heat 1 tbsp oil, cook the onion and garlic until soft, add tomato and cashews and cook 8 minutes. Cool a little and blend smooth.
- 4Return to the pan with the lauki juice, Kashmiri chilli, remaining spices, kasuri methi, cream, sugar and salt. Simmer 5 minutes. Add the koftas and simmer only 2 minutes.
- 5Split the bread pieces, butter the insides and toast. Fill with koftas and gravy and cover with mozzarella.
- 6Bake at 220°C for 6 to 8 minutes until the cheese bubbles. Scatter coriander and serve.
Serve it like this
Wrap each sub halfway in paper, cheese side up, with a little extra gravy in a bowl for dipping.
