Healthy Subzi

Cabbage Paneer Koftas in Makhani Gravy

Cornflour and low fat milk imparts a creamy texture to this delectable gravy without adding on extra calories. Serve with steaming hot rice for a perfect Sunday lunch!

Image

 

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

 

Ingredients

For The Cabbage Paneer Koftas
1/2 cup finely chopped cabbage
1/4 cup grated low fat paneer (cottage cheese)
2 tbsp besan (bengal gram flour)
green chilli , finely chopped
1/8 tsp salt

For The Makhani Gravy
3 cups chopped tomatoes
1/2 cup chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 tsp sugar
1/2 tsp cornflour dissolved in 1/2 cup low fatmilk
1 tsp oil
1/4 tsp salt

Method 
For the cabbage paneer koftas

  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 12 equal portions and shape each portion into an even sized small round.
  3. Steam the koftas for 8 to 10 minutes in a steamer or microwave them for 5 to 7 minutes. Keep aside.

For the makhani gravy

  1. Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft.
  2. Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
  3. Blend to a smooth purée in the blender. Keep aside.
  4. Heat the oil in a non-stick pan and add the cumin seeds.
  5. When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds. Add 1 tablespoon of water if the chilli powder begins to burn.
  6. Add the puréed tomato mixture, sugar and salt and bring to a boil.
  7. Add the cornflour mixture to the prepared gravy. Simmer for a few minutes till the gravy thickens. Keep aside.

How to proceed

  1. Just before serving, reheat the gravy, slide the koftas into the gravy and bring to a boil.
  2. Serve hot.

Recipe Source: Cabbage Paneer Koftas in Makhani Gravy

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