Measure the amount of grated lauki and squeeze out as much water as you can in a bowl and set aside.
In a mixing bowl add the squeezed lauki, ginger garlic paste, jeera powder, besan, salt, red chilli powder, coriander leaves mix to form a dough. This dough is sticky. You have to be quick when working with it and do not knead for long.
Next make small balls and deep fry them till golden brown. I used the appe patra also called the paniyaram pan to shallow fry the balls.
Drain on absorbent paper and set aside.
For the gravy:
Roughly slice the onions and boil in 3 cups of water. Reduce the heat, cover and boil for 20 minutes. Strain, cool and grind.
In the same hot water drop the tomatoes after slicing the tops and cutting them in a cross. This will help you to peel the tomatoes.
Peel and grind the tomatoes.
Meanwhile, in the mixer’s chutney pot grind the ginger garlic paste, pudina, the cardamoms, cinnamon and grind to a very fine paste. Add very little water to help you grind. Use the water from the lauki.
Heat a thick kadhai/wok and add the oil.
Add the bay leaf, add the ground ginger garlic paste mixture. Stir fry until the raw smell of garlic goes away.
Add the ground onions. Stir fry till the oil comes out. Stirring need not be continuous but regularly stir.
Now, add the ground tomatoes and continue to fry, stir occasionally. You will get a lovely aroma and the oil will surface. Add a tablespoon of water if the contents stick to the pan.
Meanwhile make a paste of the cashews and add to the gravy.
Now, stir fry. The oil has to come out. Add a tablespoon of water if the contents stick to the pan.
Add the garam masala, salt and sugar.
Add milk and let it cook. The gravy will be a little watery then will start thickening.
Adjust the consistency. Adjust the seasonings too.
Add the curds after beating it well. (see notes)
Keep the gravy a bit on the thinner side but very hot.
When ready to serve arrange the koftas on the serving plate, pour the gravy over them.
Serve garnished with coriander leaves immediately.
Notes
In place of curds use cream for a tastier and richer gravy.
You can also use mawa or thickened milk in place of milk for a richer gravy.