Bottlegourd & Paneer Kofta Curry

I cant imagine my party menu table without a curry or a gravy, obviously i'll go for something with paneer coz any curry or gravy prepared with paneer goes prefectly awesome along with rice dishes or else with rotis as well.Am here with an interesting combo for a kofta curry, yea you are rite these deep fried koftas are prepared with both finely grated bottlegourd and paneer. I know this combo may works out prefect, seriously this is a rocking combination and you guys have to give a try to this combo if you are planning to make a kofta curry next time.

Coming to this kofta curry, it goes awesome with any kind of pulao, a prefect side dish to enjoy along with a mildy spiced pulao.You can feed easily both the veggies and paneer this way to your teddies, you can mix and match the veggies with paneer to make this kofta curry. Mostly koftas are prepared with mashed potatoes along with the veggies, here in this curry i completely skipped it.This is my 4th post for this week of blogging marathon with occasional as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

For Koftas:
1cup Grated Bottlegroud pieces
1/2cup Paneer (grated)
3tbsp Besan flour
1tbsp Rice flour
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Garam masala
Salt

Mix both grated bottlegourd pieces and salt , keep aside.

Grated bottlegourd pieces may leave some water,strain the water (keep the bottlegourd water aside, you can use it while making gravy).

Add all the ingredients to the bottle gourd pieces,mix well and make small balls.

Deep fry this koftas until its turns golden brown and keep aside..

For Gravy:
1cup Onion puree
1+1/2cups Fresh Tomato puree

 Leftover Bottlegourd juice

3/4tsp Shah jeera seeds

1tsp Ginger paste

1tsp Red chilly powder

1tsp Coriander powder

1/4tsp Turmeric powder

1tsp Garam masala powder

8nos Cashew nuts

1/2cup Yoghurt        

2tbsp Coriander leaves (chopped)
2tbsp Cream
        

Heat oil,let crack the shahjeera seeds, add the onion puree, ginger-garlic paste and fry for few minutes

Meanwhile grind the cashew nuts with yoghurt as paste,keep aside

Now add the tomato puree, red chilly powder, coriander powder, turmeric powder, garam masala powder, salt and bring them to boil.

Add the bottlegourd juice to the cooking curry,keep the flame in simmer and cook for few minutes.

Add  the cashew-yoghurt paste, water, cook for few more minutes.

Adjust the constitency of the gravy by adding water as you desire.

Your gravy is ready.

Just before serving add the koftas to the curry and cook for 2 minutes, add finally the chopped coriander leaves,cream and put off the stove..

Dont cook the koftas for a long else they will turn soggy.

Serve hot with rotis and parathas!!!