To make Lauki Paneer Kofta Curry is a tasty and healthy North Indian dish suitable for any meal. Grated bottle gourd and panee are combined with spices, formed into balls, and shollow-fry till golden brown. This recipe, which is vegetarian and gluten-free and goes well with rice or roti, is made even better by simmering these koftas in a creamy gravy made with tomatoes. All dairy allergies, however, should stay away from this dish.
1) Grate bottle gourd, add 1 tsp salt, and once water releases, squeeze water from bottle gourd.
2) Transfer 50 grams of paneer and grated lauki to a bowl.
3) Add one teaspoon minced green chile, one teaspoon grated ginger, one teaspoon cumin powder, one tablespoon coriander leaves, and salt.
4) Add ¼ cup Besan and mix well the whole lauki paneer mixture.
5) To make Kofta, take small bits and shape them into the desired shape.
6) Shallow fry Kofta in hot oil until golden in color. Remove and keep aside.
7) In the same oil, add 2 small, sliced onions, 1 large tomato, 10 cashews, 6-8 garlic cloves, 1 inch of ginger, 1 black cardamom, 1 green cardamom, and 1 bay leaf by mixing and fringing for 2-3 min.
8) Add half tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp salt. Fry masalas for a minute.
9) Add water squeezed from lauki, cover, and cook for 5-6 min.
10) Once cool, transfer to a blender and blend into a paste.
11) In the same pan, heat butter to transfer the blended paste, add some water, mix, and cook for 7-8 min.
12) Add 1 tsp. roasted Kasuri methi, ¼ cup cream, a pinch of sugar, and chopped coriander leaves by giving a mix and coo k for a min.
13) Transfer curry to a bowl and place fried koftas.
14) Serve and Enjoy!!
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