To prepare the koftas:

Squeeze out the water from the grated lauki that has been mixed with salt (1/4 tsp) and place in a bowl.

To this add the finely chopped onions, grated ginger and cheese, chopped green chilies and enough besan/ channa powder to bind the koftas.

Make the kofta balls (about 12 to 14 nos). Note: It is best to keep the kofta loosely bound together- so that the kofta does not disintegrate when deep fried. To much of besan takes away the flavor of the lauki...so it is best to squeeze all the water out of the grated lauki and mix enough besan to this and the other ingredients just before deep frying the koftas.

Heat oil in a kadai and deep fry the koftas in batches. Drain of the excess oil. Set aside.

To prepare the gravy:

Heat 3 tbsp oil in a saucepan, add the ginger-garlic paste and saute for a min on low flame. Now add the tomato puree and cook for a few min (7 min).

Next add the chili powder, coriander powder and salt(to taste). Add 1/4 cup water and cook on low flame until the oil floats on top and the gravy has turned to a deep red color(15 min approx)

Now add the cream and let it cook for a min.(optional)

Remove from flame. Just before serving heat the gravy, add a few splashes of hot water in case the gravy is thick, then add the koftas and cook for 7 min on medium flame. Garnish with some cream and grated cheese

Serve hot with Indian bread or pulao/rice