Lauki Kofta Curry with Kesar Pulao

Instructions

1. 1

   Prepare the Lauki for Koftas

   • Peel and grate the lauki. Place it in a bowl and sprinkle with 1/4 tsp of salt. Let it rest for 10 minutes to release water.
   • Squeeze the grated lauki firmly with your hands or using a muslin cloth to remove as much water as possible. Reserve this nutritious water for the gravy.
2. 2

   Make and Fry the Koftas

   • In a mixing bowl, combine the squeezed lauki, besan, 1/2 tbsp ginger-garlic paste, green chili, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 2 tbsp chopped coriander leaves.
   • Just before frying, add 3/4 tsp salt and mix well to form a thick, dough-like mixture. Do not add any extra water.
   • Heat vegetable oil in a kadai or deep pan over medium heat. Grease your palms, take small portions of the mixture, and roll them into smooth, 1-inch balls.
   • Carefully slide the koftas into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are evenly golden brown and crisp.
   • Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
3. 3

   Start the Gravy

   • Heat ghee in a separate pan or kadai over medium heat. Add the cumin seeds and bay leaf. Let the seeds splutter for about 30 seconds.
   • Add the onion puree and sauté for 8-10 minutes, stirring frequently, until it turns light golden brown and the raw smell disappears.
4. 4

   Cook the Masala

   • Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until fragrant.
   • Add the tomato puree, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Mix well.
   • Cook this masala mixture for 7-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
5. 5

   Finish the Gravy

   • Stir in the cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
   • Pour in about 2 cups of water along with the reserved lauki water. Add 1 tsp salt (or to taste) and bring the gravy to a boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld and the gravy to thicken slightly.
   • Stir in the crushed kasuri methi, the remaining 3/4 tsp garam masala, and the optional fresh cream. Mix well and cook for one more minute.
6. 6

   Combine and Serve

   • Turn off the heat. Just before serving, gently place the fried koftas into the hot gravy. Let them soak for 2-3 minutes to absorb the flavors without breaking.
   • Garnish with the remaining 1 tbsp of fresh coriander leaves.
   • Serve immediately with hot roti, naan, or steamed basmati rice.