Preparation

• 1
  Blanch, peel and grind tomato and make a smooth paste.
• 2
  Gravy - take 2 tbsp oil in a pan and add 1/2 tsp cumin, cinnamon, cloves, peppercorns and green cardamom.
• 3
  When seeds start crackling add cashew nuts, melon seeds and grated bottle gourd (lauki).
• 4
  Saute for 2 minute, then add salt and kasoori methi (dried fenugreek leaves).
• 5
  Cook for 2-3 minutes or till the bottle gourd gets cooked.
• 6
  Then take out the mixture in a bowl.
• 7
  Let it cool down, then grind and make a fine and smooth paste.
• 8
  Heat 1 tbsp oil and 1 tbsp butter in a pan.
• 9
  Add capsicum pieces and saute for few seconds.
• 10
  Then add turmeric, chili powder and tomato puree and cook for 2 minutes.
• 11
  Add the bottle gourd gravy and cook again for 1 minute.
• 12
  Add salt, sugar, fresh cream and cottage cheese (paneer) pieces.
• 13
  Mix and cook on slow flame till oil start seperating from the sides of the pan.
• 14
  Add 1 tbsp butter and garnish with fresh coriander.
• 15
  Best with naan, tandori roti or rice.