For stuffing - Make the coarse paste of overnight soaked cashews and sesame seeds in mortar pastel. Now take a pan add ghee and cook this paste until it starts to leave sides. Now keep it aside and let it cool. Now add raisins and pomegranate seeds and mix well. Our shahi stuffing is ready.
For lauki kofta- Peel and grate the lauki and squeeze well to take out the water as much as possible. Now take a mixing bowl mix lauki, gram flour, corn starch, turmeric powder, fennel seeds and salt as per taste and make a dough. It will be a sticky dough. Make lemon size portions out of this dough, take one on dusted palms and flatten, place stuffing over it and roll it from all the sides and make a ball-shaped kofta. Will make all koftas like this.
Now take a wok heat oil for deep frying and fry the koftas till golden brown from all sides. Our shahi lauki koftas are ready. For gravy, take a pan add oil and crackle the cumin seeds. Now add broken cashews and fry till golden and add chopped onion and fry till translucent. Add ginger-garlic paste till the raw smell goes off. Add tomato purée.
Cook tomato purée till starts to leave sides add all spices, red chilli powder, coriander powder, turmeric powder, garam masala and salt and cook this mixture well. Once it cooked completely add curd and mix well and again cook for 5-7 mins. Our gravy for shahi koftas is ready to serve with koftas. Now take a serving bowl add koftas and gravy and garnish with chopped coriander leaves, cashew nuts and fresh cream. And serve hot with rice and naan/roti.
