Doodhi Paneer Kofta Curry

Preparation:15 mins
Cook: 35 mins
Total Time: 50 mins
Servings: Makes 3 to 4 servings

Ingredients

For The Koftas
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup grated red pumpkin
3/4 cup rice flour (chawal ka atta)
3 chopped green chillies
1 tsp garam masala
1 tbsp coriander (dhania)
1/4 tsp turmeric powder (haldi)
1 pinch baking soda
salt for taste
1/2 cup paneer (cottage cheese)
1/4 cup chopped mint leaves (phudina)
oil for deep frying

For The Tomato Sauce
1 cup chopped tomatoes
1/2 cup grated bottle gourd (doodhi / lauki)
1 tbsp sugar
1/2 tsp chilli powder
1/4 cup water
salt to taste
1 tbsp cornflour
1 bayleaf (tejpatta)
4 peppercorns (kalimirch)

For The Gravy
2 tbsp oil
4 cloves (laung / lavang)
4 chopped tomatoes
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
a pinch asafoetida (hing)
3/4 cup coconut milk
2 tbsp sugar
salt to taste
1/4 cup cream

For The Garnish
1 tbsp cream
1 tbsp chopped coriander (dhania)
1 tbsp grated paneer (cottage cheese)

Method

For the koftas
For the koftasAdd little salt to grated white pumpkin and keep aside for 10-15 minutes. Squeeze out the water completely.Combine all the ingredients in bowl, except the paneer and mint leaves.Add the water as per required and knead a dough of a thick consistency to hold the filling.Divide them in to equal portions and keep aside.In another bowl, combine the paneer, mint and salt, mix well and divide the mixture into 2 equal portions.Take a portion of kofta dough on a greased palm and spread it.Place a portion pf paneer mixture and bring the sides together to seal tightly.Repeat the same to make more such koftas.Heat the oil in a kadhai and deep-fry the koftas till they turn golden brown from all the sides.Keep aside.
For the tomato sauce
For the tomato sauceMake a smooth puree of tomatoes and pumkin and boil in a vessel by adding water to it.Add the bay leaf, pepper corns and salt, simmer it for 10 minutes.Add cornflour mixed with 1 tbsp of water to it, mix well.Cook until the mixture resembles a smooth sauce. Keep aside.
For the gravy
For the gravyHeat the oil in a pan, add the cloves, tomatoes, chilli powder, coriander cumin powder and asafoetida, saute and cook until oil separates.Add the tomato sauce, coconut milk, cream, sugar and salt, mix well and simmer for 5 to 7 minutes.Add the koftas, and simmer for more 2 minutes.Serve hot and garnish with cream, coriander and paneer.