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Preparation Time : 30
Cook Time : 45
Total Time : 75
For Curry paste: - Large tomatoes roughly chopped – 2 nos
Onion medium – 1nos
Garlic cloves – 3-4 no’s
Ginger – 1/2 inch
Red chili powder – 2 tsp.
Turmeric powder – 1/2 tsp
Coriander powder – 1 ½ tsp
Coriander leaves – 1 tbsp chopped
For koftas: - Bottle Gourd – 1/2 cup
Ash gourd or Winter Melon or Kohala– 1/2 cup
Besan or Gram flour – 2bsp
Garam masala – 1 tsp
Coriander Powder – 1 tsp
Asafoetida – 1/4 tsp
Grated Ginger – 1 tsp
Coriander leaves – 1 tbsp
Salt - 1/4 tsp or to taste
For Paneer Covering - Paneer – 1/2 cup (Any store bought) or Paneer Chhena
Corn flour – 1/4 - 1/2 tsp
Salt - 1 large pinch or as per taste
For Kofta Gravy: - Cumin seeds – 1 tsp
Bay leaf – 1-2
Green Cardamom – 2-3
Cinnamon Stick – 1 inch
Cashew nuts paste – 1/4 cup
Garam masala - 1/2 tsp
Salt - 1/4 tsp or to taste
water – 1/4th cup
Fresh Cream or Curd – 1 1/2 tbsp.
Kasuri Methi – 1 tsp
Oil or Ghee – 1 tbsp
Bottle gourd and ash gourd Kofta – Grate and Squeeze the Bottle and Ash Gourd. Remove as much water as possible.
In a bowl take squeezed Bottle and Ash Gourd; add Salt, garam Masala, coriander powder, Asafoetida, grated ginger, besan or gram flour, chopped coriander leaves and mix well.
Make small balls. Heat oil in a pan; fry Koftas until crispy and brownish.
Remove on kitchen towel to remove excess oil. Keep aside.
Steamed Panner Balls with Koftas: - Take Paneer on a plate; crumble with hands.
Add Cornflour. Blend it in a mixer till it forms a smooth dough. Add salt. Mix well. Make small balls out of the dough.
Make disc and take a prepared ball of kofta, put in in the center of it.
Heat 2 cups of water in a large saucepan. Gently drop prepared balls and cook for 5 minutes.
Stir gently and again boil on medium-low flame for 7-8 minutes.
Remove and keep it in the refrigerator for 5-7 minutes.
Paste - In a pan, heat oil; cook chopped onions till translucent.
Add chopped ginger and garlic; fry for 2-3 minutes.
Add chopped tomatoes and saute for a minute or two. Cook them at least 10 minutes or till they are completely cooked and mushy.
Add dry spices like chili powder and coriander powder, turmeric powder. Cook them for a few minutes
Add coriander leaves. Mix well.
Blend it to smooth puree adding required water. Keep aside.
Kofta Gravy or Curry – Heat oil or Ghee in a pan; Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon stick till they turn fragrant.
Add blended puree prepared previously
Boil the paste for 5 minutes on medium-low flame. keep stirring continuously.
Add a 1/4 th cup of cashew paste. Mix well. cover and cook for 10 minutes.
Add garam masala, salt to taste and water if required. Adjust the consistency of gravy. Mix well and cook for 5-6 minutes.
Add fresh cream or curd. Mix well.
Add crushed kasuri methi. Mix. Gravy is ready.
Place the koftas into the serving plate and pour the gravy over it. enjoy it with hot chapati/roti/Rice.
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