Paneer Lauki (Bottle gourd) Shahi Curry

Paneer Lauki Shahi Curry
Ingredients:

1. 4 Paneer masala balls
2. 1 Cup Lauki (Bottle Gourd) diced
3. 2 Table spn. Ghee
4. 1/2 Tea spn. cumin seeds
5. 1 Table spn. chopped onion
6. 1/2 Cup prepared masala
7. 2 Bay leaves
8. 1 Inch stick cinnemon 
9. 1/2 tra spn. crushed cardamom
10. 1/2 Cup tomato puree
11. 1 Table spn. roasted Besan ( chick pea flour)
12. Table spn. curd
13. Paste of 10 soaked  & peeled almonds
14. 2 Table spn. chopped coriander leaves
15. 1/2 Tea spn. Garam masala
16. Salt to taste
17. Water
18. Method:

For making paneer balls:
Crumble 1 cup paneer. Mix finely cut green onion, green chilies, coriander leaves,
red chili powder, finely shreded ginger and capsicum, salt,  1 tea spn. samolina or bread
crumbs to bind paneer. Make small balls roll into corn flour water. Wrap into corn flakes
powdered. Smear with brush little oil and bake at 170 degree for 20 minutes on one side then
turn and bake other side for 5 minutes. Keep aside.
Cooking  gravy: and rest...
In a pan on medium fire add ghee, cumin seeds. When cumin is light brown add cut onion, cook till
translucent. Add the prepared masala, bay leaves, cinnemon, and  cuushed cardamom. Cook till it leaves sides. add pre-roasted besan. Stir fry for 1 minute and add curd and almond paste with constant stirring. Add two cups water. boil for 2-3 minutes add the cut pieces of lauki. Cook till absolutely  tender and very soft. (somewhat like meshy) Mesh some of lauki pieces.  Adjust water to maintain thick consistency. Keep it on little thin gravy as paneer balls will also absorb some water. Now add the paneer balls. and 1 table spn. coriander leaves. Keep fire on simmer and cook for 4-5 minutes.  Sprinkle 1/2 tea spn. garam masala.
Transfer to serving bowl sprinkle the balance 1 Table spn. coriander leaves. Garnish as per your choice. Serve hot.
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Just use here, for this dish,  1/4 th of this quantity
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{1. 8 Medium size Onions

2. 18-20  Cloves Garlic

3. Ginger about 3-4 inch

4. 2 Table Spn. Turmeric powder

5. 5 Tbl spn. Corriander powder

6. 1 Table spn. Chillie powder or to taste

7. 2 ½  Table spn. MDH Curry powder 

8. 1 cup Cooking oil or bit more

Pound all together, and  fry in Kadhai (Wok) 

 till oil separates.}
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