Doodhi And Paneer Koftas In A Doodhi Gravy

Ingredients

• For the Koftas
• 1 Doodhi, Peeled and Core-removed
• 150 Grams Paneer
• 1 Tbsp Ginger-Garlic Paste
• 2 Green Chilli
• 2 Tbsp Jeera Powder
• 1 Tsp Kasuri Methi 
• Salt to Taste
• For the Gravy
• Doodhi Peels and Core, Chopped into equal-sized pieces 
• 1 Onion 
• 5-6 Garlic Pods 
• 1 Green Chilli 
• 5-6 Cashew Nuts
• 2-3 Green Cardamom 
• 1 Black Cardamom 
• 1/2-inch Cinnamon Stick 
• 100 Ml Milk

Preparation

Prep: 10 minutes
Cooking: 15 minutes

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1. For the koftas, grate doodhi and paneer into a bowl and add all the ingredients into it. Mix well, make koftas and place it in the fridge until set.
2. After 15 minutes, shape it into balls and fry them on a non-stick pan or a paniyaram pan. Fry them till golden brown.
3. For the gravy, peel and slice the onions and finely chop the green chilli.
4. In a pot, add water and add half the sliced onions, chopped peels and core of doodhi, green and black cardamom, cinnamon, garlic, and cashew nuts and let it come to a boil.
5. Once it is boiling, cover and let it simmer for 30 mins. 
6. Strain and reserve the liquid.
7. Allow the strained ingredients to cool completely and then grind to a smooth puree. Add reserved water as required. 
8. Strain this puree and set aside. 
9. In a saucepan, add 2 tbsp of ghee, green chilli and sauté the remaining sliced onions till translucent. Make sure to not burn the onions. 
10. Add puree and milk. Let it simmer for 10 minutes on low flame, till the gravy is nice and thick.
11. Season with salt and freshly crushed black pepper and add the fried kofta balls.
12. Garnish with some chopped coriander and fresh red chillies. 

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