500 g lauki ( grated ) Oil for frying 5 peppercorns, crushed 1/2 teaspoon ginger , juliennes Salt to taste 3 tablespoon chanadal
For the curry :
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 chanadal and fry for five minutes. Add more chanadal, 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.
To prepare the curry :
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. Addasafoetida, cumin seeds and peppercorns. After one minute, add tomato - onion paste and fry on low heat for seven minutes.
Addchillipowder , coriander powder and curd. Cook for two minutes . Add salt, coconut milk and and a little water if required. Bring to a boil and addkoftas.
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 Kashmirichilli 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.
For the gravy :
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 ,Kashmirichillipowder 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.