Vegetarian
Another variation that we can do with the Khaskhas masala base that we have discussed before.
The khaskhas masala base is a hit with not only mutton & chicken, but the vegetarians too can enjoy this exotic masala through vegetarian dishes. We discussed Aalu Khaskhas e Khaas earlier, it is Shahi Lauki Kofta this time around.
Squeeze the grated lauki to remove excess juices, and place in a bowl.
Add salt, pepper powder, garam masala powder, diced ginger, green pepper, green coriander, pre-soaked cashew & raisins and the Corn flour to the bowl and mix very thoroughly.
Heat the oil in a kadahi. Allow it to reach high temperature.
Make small dumplings with the lauki mix, fry them in small batches just long enough to start turning golden & the cornflour binds the dumpling together. Don’t be tempted to fry longer since the actual cooking will take place later.
Once all the dumplings have been lightly fried, place them aside.
Take a wide bottomed pan. Add the khaskhas base masala, yoghurt, 150 ml of water, salt & 2 tsp white pepper powder to it. Mix thoroughly, and bring to a boil. Keep the pan covered.
Cook for about 10 minutes till the yoghurt is cooked.
Add the half fried dumplings to the gravy mix in the pan, gently, to avoid breaking them.
Also add the fried whole red peppers.
Cook for about 15- 20 minutes. Stirring occasionally. Be very careful not to break the dumplings (Koftas).
The oil will float to the top & the sides by this time. The koftas are cooked & ready to be served.
