Lauki Kofta Curry & Corn - Paneer Koftas in Shahi Gravy

500 g lauki ( grated )
Oil for frying
5 peppercorns, crushed
1/2 teaspoon ginger , juliennes
Salt to taste
3 tablespoon chana dal

3 tablespoon oil
2 teaspoon ginger - garlic paste
2 onions , chopped
2 tomatoes , chopped
A pinch of asafoetida
1/2 teaspoon cumin ( jeera ) seeds
1/2 teaspoon peppercorns
1 teaspoon chilli powder
1 teaspoon coriander powder
1 cup curd, beaten
1 cup coconut milk
Salt to taste

2 teaspoon coriander leaves , chopped

Heat 1/ 2 teaspoon oil in a heavy - bottomed pan. Add the crushed pepper and ginger juliennes. Fry for a while.

Add the lauki , salt and chana dal and fry for five minutes. Add more chana dal , if required , to bind the mixture.

Remove from heat. When cool , shape the mixture into small koftas and deep fry them in hot oil till done.

Heat one teaspoon oil in a pan. Add ginger - garlic paste and fry lightly.

Add onions and tomatoes and fry well. Remove from heat. When cool , grind to a fine paste.

Heat the remaining oil in a pan. Add asafoetida , cumin seeds and peppercorns. After one minute, add tomato - onion paste and fry on low heat for seven minutes.

Add chilli powder , coriander powder and curd. Cook for two minutes . Add salt, coconut milk and and a little water if required. Bring to a boil and add koftas.

Simmer for two minutes . Serve garnished with coriander leaves. Serve with parathas /rice / pulao.

100 g corn , cooked in 1 cup milk
2 large potatoes , boiled
200 g paneer
2 teaspoon mint leaves , chopped fine
1 tablespoon cornflour
Salt to taste
Oil for frying
1 tablespoon butter
1 teaspoon onion seeds
1 teaspoon ginger paste
1 large tomato , pureed

75 g cashew nuts , soaked and grind to a paste
1 cup water
1 teaspoon Kashmiri chilli powder

Strain the boiled corn and reserve the milk for later use. Coarsely grind half the boiled corn. Mash the paneer an potatoes well and one - fourth of mint leaves , corn paste, cornflour and salt to taste. Mix well . Roll into lemon sized balls. Deep fry in hot oil till done.

Melt butter in a pan . Season with onion seeds .

Add ginger paste and stir for one minute. Add tomato puree and bring to a boil.

Dissolve cashew nut paste in the milk kept aside and add to the boiling mixture . Cook for two minutes , stirring continuously.

Add water , salt , Kashmiri chilli powder and the remaining whole corn and bring to a boil. Turn off the heat, add the remaining mint leaves. Cover and keep aside for five minutes.

In a bowl , arrange the potato - paneer balls and pour the hot gravy over. Garnish with fresh cream and mint leaves. Serve with chapati / parathas.