Paneer and cucumber kofta curry

I have been quite neglecting the blog off late. Having enjoyed a month long vacation, getting back to routine was taking longer than usual for me. Not that I did not settle down quickly, it is just that I was not able to make a post to share a recipe. Meanwhile, with the advent of the new year, looking for some motivation in this direction, I joined few of my friends who are planning fun exercises every week, and a group who will bake some interesting breads. Thus I hope that I will keep this little space active and will get back in the groove.
In December, I baked a few cakes to gift friends for the festive season. I am thankful to the many blogs that detail great recipes. Baking those was truly good and I may be baking them again, when I shall share them here too.
Day to day cooking lacks variety if we do not try some recipes from others like cookbooks, recipes shared by friends or other blogs. We have a choice of many vegetables that can work well in curries and gravies. I tend to include vegetables that my husband does not like, in soups or disguised curries. He will refuse right away vegetables like winter melons, bottle gourd, pumpkins and few others if cooked in regular South Indian style kootu or curry. Thus, I am compelled to add them in other recipes where he will hardly notice their presence.
For the thiruvadhirai festival, a kootu is prepared with a number of winter vegetables in one dish. When I buy a number of vegetables for such festive preparations, I am left with some that you need to buy in pieces than weight. I had this yellow cucumber and wanted to use it up quickly.
Needless to say, the gravy and the koftas were consumed with relish.

Ingredients:
For koftas:
1/2 of a big yellow cucumber
1/4 cup crumbles paneer
1 teaspoon dry mint leaves
1 fresh green chilli minced fine
1 teaspoon garam masala powder
2 tablespoon bread crumbs

1 tablespoon bengal gram flour mixed with little amount of rice flour

Salt to taste

Oil for deep frying

For the gravy:
1/2 cup finely chopped onions
4 medium tomatoes
1" piece ginger
1/8 th teaspoon turmeric powder
1/2 teaspoon roasted cumin powder
2 teaspoons coriander powder
1 teaspoon red chilli powder

1/2 cup thick coconut milk
Salt to taste
1 tablespoon oil

Method:
For Koftas:
Peel the yellow cucumber and grate it. Squeeze the water out and use the shreds. The drained liquid can be added to the gravy.
To the shredded vegetable, add the crumbled paneer, minced chilli, salt, garam masala powder, crushed dry mint leaves and the bread crumbs. Mix well and shape in small balls.
Make a medium thick paste with the gram flour and rice flour mix with some salt.
Heat the oil for deep frying.
While the oil is heating, roll the koftas in the flour paste just enough to coat them thinly.
Deep fry in hot oil until done well.
Drain on kitchen tissues and keep aside.

For the gravy:
Drop the tomatoes in boiling water for a few minutes. Drain the water and remove the peel.
Cool them and blend to a puree. Keep aside.
Heat oil in a pan and add the onions. Sauté the onions until they are pink and translucent and then add the ginger and toss another minute.
Add the tomato puree, salt, red chilli, coriander and cumin powders. Cook till the oil floats on the surface of the gravy. Add the coconut milk.
Taking care not to over boil the coconut milk, lest it breaks, cook the gravy for a few minutes before adding the koftas into the gravy.
Allow it to stay on heat for a couple of minutes further.

Remove from the stove and transfer to a serving dish.
Garnish with fresh mint leaves.
Serve hot with rotis, phulkas or any type of mildly flavoured rice.