Bnani Thi Paneer Ki Sabji Aur Bna Diya Kuch😃

Ingredients

• 1 medium Bottle Gourd (Lauki) (peeled and grated)
• 0.25 cup Gram Flour (Besan) (sifted)
• 2 tablespoon Rice Flour (fine)
• 1 teaspoon Red Chili Powder (mild)
• 1 teaspoon Salt
• 3 tablespoon Oil (for frying koftas)
• 1 teaspoon Cumin Seeds
• 2 whole Dry Red Chili (broken)
• 4 cloves Garlic (minced)
• 1 inch Ginger (minced)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (pureed)
• 12 pieces Cashew Nuts (soaked 15 minutes)
• 1 cup Water
• 1 tablespoon Butter (unsalted)
• 0.5 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 0.25 cup Fresh Cream (heavy cream)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 2 tablespoon Oil for Gravy

Instructions

1. Prepare Kofta Mixture

   Peel and grate the lauki, then squeeze out excess water using a clean kitchen cloth. Transfer to a mixing bowl and add besan, rice flour, red chili powder, and salt. Mix until a soft, non‑sticky dough forms.

   Time: PT10M

2. Shape Koftas

   Take small portions of the dough and roll them between your palms into walnut‑size balls. Place them on a plate lined with parchment paper.

   Time: PT5M

3. Fry Koftas

   Heat 3 tbsp oil in a frying pan over medium heat. Gently slide the koftas in, turning occasionally, until they turn golden brown on all sides (about 8‑10 minutes). Remove and set aside on paper towels.

   Time: PT10M

   Temperature: Medium heat

4. Make Gravy Base

   In a saucepan, heat 2 tbsp oil and 1 tbsp butter. Add cumin seeds and broken dry red chilies; sauté for 30 seconds. Add minced garlic and ginger; stir for 1 minute. Add chopped onion and sauté until translucent (3‑4 minutes). Stir in tomato puree and cook 4 minutes until oil separates.

   Time: PT8M

   Temperature: Medium heat

5. Add Cashews and Water

   Add the soaked cashews and 1 cup water to the saucepan. Bring to a gentle boil, then turn off the heat.

   Time: PT2M

6. Blend Gravy

   Allow the mixture to cool for about 2 minutes, then transfer to a blender. Blend until smooth and creamy.

   Time: PT5M

7. Finish Gravy

   Return the puree to the saucepan. Add Kashmiri red chili powder, fresh cream, and a pinch of salt. Simmer on low heat for 5 minutes, stirring occasionally. Crush kasuri methi between palms and stir in.

   Time: PT5M

   Temperature: Low heat

8. Combine Koftas and Gravy

   Gently place the fried koftas into the simmering gravy. Cook for another 2 minutes just to heat the koftas through without breaking them.

   Time: PT2M

   Temperature: Low heat

9. Serve

   Transfer the lauki kofta shahi gravy to a serving bowl, drizzle a little extra cream on top, and serve hot with roti, naan, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g