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Malai (Lauki and Paneer) Kofta : Indian Food & Cooking Recipes
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  Contributed By: Niti Sharma
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For making Koftas:
Small Lauki (bottle gourd) - approx 400 gm (grated)
Paneer - grate it - approx 200 grams
Maida (All purpose flour)- 3 tbsp
Corn flour - 1 table spoon
Ginger - 1 inch (chopped)
1 table spoon garam masala
table spoon red chilli powder
Salt - to taste
Green chilly - 1 (finely chopped)
Garlic flakes - 4-6 (chopped)

For Making Gravy:
Whole Garam masala:
Cloves- 2
Small elaichi (Cardammom ) - 2
Daalchini (cinnamon ) - 1 inch thin strip

Powdered masala:
Haldi powder- 1/2 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala - 1/2 tsp
Curry masala powder - 1 tbsp

Jeera (Cumin seeds)- 1/2 tsp
Dried Red chilly - 1
Tejpatta - 1 or 2
Onion - 2 medium (finely chopped)
Ginger garlic paste - 1 tbsp
Paste of Tomato (1 or 1)
Green chilly (1)

Garnishing : Cut Dhania finely chopped (Cilantro)

Cooking Instructions
1. Take the grated lauki and mix paneer and add rest of the ingredients listed for making koftas. Mix well.
2. Make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
3. Heat rest of the oil, put Jeera , Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato, green chilly paste and saute for 2 minutes. Then add all the powdered masalas and salt to taste. Saute everything for 5 minutes. Add the water.
4. Bring the gravy to boil and let it boil for 5 minutes. Then add cream. Put off the flame. Add the koftas and garnish with dhania. Serve hot with rice or roti. Serves 6-8 people.

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