Grate the bottle gourd and paneer, then squeeze the grated bottle gourd firmly to remove as much excess water as possible.

In a bowl, combine the squeezed bottle gourd, grated paneer, besan, ginger-garlic paste, chopped green chili, cumin seeds, and salt into a firm, non-sticky dough.

Divide the mixture into equal portions and roll each one between your palms into a smooth, crack-free ball.

Heat oil in a kadai and deep fry the koftas in small batches over medium heat, turning occasionally, until evenly golden brown on all sides.

Transfer the fried koftas to a plate lined with paper towels and let them rest so excess oil drains off.

Boil the chopped onion, tomato, and cashews together for a few minutes until softened, then blend into a smooth puree once cooled slightly.

Heat the remaining oil in the same kadai and add cumin seeds, letting them sizzle until fragrant.

Add the ginger-garlic paste and the onion-tomato-cashew puree, and sauté, stirring often, until the oil visibly separates at the edges of the masala.

Stir in the turmeric, red chili powder, coriander powder, and garam masala, and cook until the raw spice smell fades.

Add water to reach the desired consistency along with salt and kasuri methi, and simmer uncovered until the gravy thickens slightly and looks glossy.

Gently slide the fried koftas into the simmering gravy and cook on low heat, spooning gravy over them, without stirring hard enough to break them apart.

Turn off the heat, swirl in the fresh cream, garnish with chopped coriander leaves, and let the curry rest briefly before serving.