Kofta Curry

Start the curry by combining tomatoes and onions, ensuring tomatoes are more than onions.

Add peanuts (optional) and cashews for creaminess.

Add spices including cardamom, bay leaf, black cardamom, cloves, fennel seeds, red chilli powder, turmeric, coriander powder, garlic, and ginger.

Add salt and butter, then add water and cook on high flame for one whistle, then reduce flame for two more whistles until cooked.

Peel and cut the lauki into small pieces.

Grate the lauki using the thick side for some bite, discard seeds, and immediately add grated lauki to water.

Add generous salt and give a quick boil, then turn off gas and cool it in water.

Squeeze out as much water as possible from the grated lauki using hands or cloth.

Mix grated lauki with paneer, chopped green chillies, ginger, roasted cumin, coriander, finely chopped onions, roasted gram flour, and salt.

Shape the mixture into round or flat koftas. Fry one piece first to check binding; if needed, add more roasted gram flour, bread crumbs, or boiled potatoes.

Set aside the formed koftas and return to the curry.

Cool the tomato and onion curry completely, remove bay leaf and grind to a smooth paste.

Melt butter in a pan, add chopped ginger and green chillies while melting.

Sieve the ground curry into the pan to remove seeds and stems, then cook on medium heat for 10-12 minutes to thicken and enhance flavor.

Add Kasoori methi, green chillies, and sugar while cooking.

Fry the koftas in hot oil on medium flame, moving oil gently for even cooking until golden brown and firm.

Add cream and fresh coriander to the curry for finishing, stir gently and turn off heat without further cooking.

Plate the koftas and pour hot curry over them carefully.

Serve garnished with fresh coriander leaves. Lauki Kofta Curry is ready.