Lauki Kofta with Matar Pulao

Instructions

1. 1

   Prepare the Kofta Mixture

   • Peel, wash, and finely grate the lauki (bottle gourd).
   • Squeeze the grated lauki very tightly between your palms to remove all excess water. This is a crucial step. Reserve the squeezed-out water for the gravy.
   • In a mixing bowl, combine the squeezed lauki, besan, 1 tsp ginger-garlic paste, chopped green chillies, and ajwain.
   • Add the spices for the koftas: 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, 1/2 tsp garam masala, and 1/2 tsp salt.
   • Add 2 tbsp of chopped coriander leaves and mix everything well to form a thick, dough-like mixture. Do not add any extra water.
2. 2

   Fry the Koftas

   • Heat 2 cups of oil in a kadai or deep pan over a medium flame.
   • Once the oil is moderately hot, moisten your hands and shape the mixture into small, smooth, round balls (about 1-inch in diameter).
   • Carefully slide the koftas into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
   • Fry for 6-7 minutes, turning them gently, until they are evenly golden brown and crisp on all sides.
   • Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.
3. 3

   Start the Gravy Base

   • In a separate large pan or kadai, heat 2 tbsp of oil over medium heat.
   • Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until the seeds splutter and become fragrant.
   • Add the onion puree and cook for 8-10 minutes, stirring frequently, until it turns golden brown and the raw smell disappears.
   • Add the remaining 3 tsp of ginger-garlic paste and sauté for another minute until fragrant.
4. 4

   Cook the Masala

   • Stir in the tomato puree. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
   • Add the powdered spices for the gravy: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1.5 tsp coriander powder, and 1 tsp salt. Mix well and cook for 2 minutes.
   • Add the prepared cashew paste. Stir continuously and cook for another 2-3 minutes until well combined.
5. 5

   Finish the Gravy and Serve

   • Pour in the reserved lauki water along with about 1 to 1.5 cups of fresh water, depending on your desired consistency. Whisk well to ensure there are no lumps.
   • Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes for the flavors to meld together.
   • Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 3/4 tsp of garam masala and the optional fresh cream. Stir well and cook for one more minute.
   • Just before serving, turn the heat to low and gently add the fried koftas to the hot gravy. Let them simmer for only 1-2 minutes to absorb the flavors without becoming soggy.
   • Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve immediately with hot roti, naan, or jeera rice.