Wash lauki and divide it into two or three parts. Now add it to a pressure cooker along with a tsp of salt and little water and cook it until three whistles. Let the pressure come down itself. Lauki must be cooked but still firm. When it cools down, peel it and remove the white part which is in the middle with the help of a knife or a spoon and keep that white pulp aside to use it later in the gravy.

Heat 1 tbsp oil in a pan and put lauki pieces in it and roast it until light brown in colour. Let it cool down.

To prepare stuffing, add oil in a pan. When the oil is hot add cumin. When it becomes light brown, add finely chopped onion and saute it until light pink in colour. Now add finely chopped capsicum and green chilli to it and cook it on medium heat for a minute. Now add all the dry spices, cottage cheese, coriander leaves and fresh cream to it and mix everything well. Let the stuffing cool down.

Now stuff the pieces of lauki with the prepared cottage cheese stuffing with the help of your thumb by pushing it inside the cavity and stuff all the pieces in the same way. Now cut it into medium thick round pieces. Heat oil in a pan and arrange all the pieces in it and roast it until light brown in colour from both sides.

To prepare gravy, heat oil in a pan and add onion, green chillies, ginger garlic paste and saute it until light pink in colour. Now add turmeric, red chilli powder, coriander cumin powder, garam masala and salt to it and cook it for a minute. Add tomatoes and lauki pulp along with the cup of water. Cover and cook it on medium heat until tomatoes are soft and cooked.

When tomatoes are soft and mushy turn off the heat and let it cool down at room temperature. Now add this mixture in a mixer jar and grind it to a smooth paste. Heat 2 tbsp oil in a pan and add 1 tsp cumin into it and let it brown. Now add prepared gravy to it along with sugar, fresh cream and the remaining stuffing if any left. Cook it on medium heat for 5 minutes.

Now add kasuri methi and coriander leaves to it and cook it on medium heat for 5 minutes. You can adjust the consistency of the gravy by adding some water to it.