Serving: 2 Persons

Ingredients:

For Kofta

• 1 1/2 Cup Bottle Gourd (Dudhi or Lauki) (Grated)
• 1 Tablespoon Gram Flour (Besan)
• 1 Tablespoon Wheat Flour (Chappati Flour)
• 2 Teaspoon Sugar
• 1 Teaspoon Lemon Juice
• 1 Teaspoon Red Chilli Powder (Lal Mirch)
• 1 Teaspoon Oil
• 1/2 Teaspoon Garam Masala
• 1/4 Teaspoon Turmeric Powder (Haldi)
• Oil For Frying
• Salt To Taste

For Tomato Puree

• 3 Medium Sized Tomatoes
• 1 Tablespoon Yogurt (Curd)
• 1 Teaspoon Fresh Cream (Malai)

For White Paste

• 8-10 Cashew Nuts
• 1 Teaspoon Sesame Seeds (Til)
• 1 Teaspoon White Watermelon Seeds (Magtari)

Other Ingredients :

• 1 Tablespoon Butter or Ghee
• 1 Teaspoon Mustard Seeds (Rai)
• 1 Teaspoon Cumin Seeds (Jeera)
• 1 Teaspoon Red Chilli Powder (Lal Mirch)
• 1 Teaspoon Garam Masala Powder
• 1 Teaspoon Sugar
• 1/4 Teaspoon Turmeric Powder (Haldi)
• Coriander Leaves (Kothmir) (Finely Chopped)
• Salt To Taste

Method:

For Kofta

• Mix all Ingredients in a Bowl and make kofta out of it.
• Ideally You can make 10-12 Koftas. Add Extra Gram Flour If Needed.
• Heat the Oil in a Kadai and Deep Fry the Koftas till Golden Brown.
• Remove It on the Absorbent Paper.
• Keep It Aside.

For Tomato Puree

• Blend Tomatoes, Yogurt and Cream to a smooth puree.

For White Paste

• Soak all the Ingredients in water for about half an hour.
• Blend It To a Smooth Paste.

Preparation

• Heat Butter in a Pa.
• Add Mustard Seeds and Cumin Seeds.
• Add White Paste and Roast it till the paste changes colour.
• Add Tomato Puree and rest of dry masala and let it cook till the Oil separates from the Gravy.
• Place Koftas in a Bowl and Pour Gravy on it.
• Garnish it with Chopped Coriander and serve hot with Tandoori Roti, Naan or Paratha.

Tip:

• For Low Calorie Version, You Can Skip Cream in Tomato Puree. Just Add 2 Teaspoon of Milk into the Gravy just before serving.

Keywords: Malaai, Cofta, Koftaa, Sabji, Sabzi, Vegetable, Punjabi