Punjabi Kofta (Bottle gourd dumplings in a creamy curry sauce)

Seves 5 persons

Ingredients

Onion 1 medium
Ginger garlic paste 1 tb sp
Tomato Puree 3 tb sp
Bottle gourd 1 medium
Gramflour 4 tb sp
Chilli powder 1 tb sp
Turmeric powder 2 tsp (1 tsp for the kofta and 1 tsp for the gravy)
Coriander powder 2 tsp (1 tsp for the kofta and 1 tsp for the gravy)
Garam masala 2 tsp (1 tsp for the kofta and 1 tsp for the gravy )
Cumin 1 tsp
Bayleaf 1
Yoghurt ½ cup
Almonds 5
Cashew nut 5
Milk 3-4 tbsp

Method
Soak almonds and cashew nut in milk and make it to a paste.
Grind onion, ginger and garlic to a fine paste.
Grate bottle gourd and squeeze it to remove the juice. The juice can be used in gravy.
For the kofta:
Add the grated bottlegourd, gram flour, chilli powder, turmeric powder, coriander powder and salt.
Roll it into small balls and fry it in oil. Keep aside.
For the gravy:
Take a pan. Add a little oil, add cumin and allow it to splatter.
Add the bayleaf, Onion, ginger garlic paste and stir it till the raw smell goes off.
Add the tomato puree to it and stir for 3 minutes.
Add the turmeric powder, chilli powder, coriander powder and garam masala.
Add the yoghurt and cashew almonds paste to it.
Add enough water to make it to gravy.
While serving add the kofta balls and decorate it with coriander leaves.