Cabbage Paneer Koftas in Makhani Gravy
by Tarla Dalal
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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!
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into an even sized small round.
- Steam the koftas for 8 to 10 minutes in a steamer or microwave them for 5 to 7 minutes. Keep aside.
- 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.
- Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
- Blend to a smooth purée in the blender. Keep aside.
- Heat the oil in a non-stick pan and add the cumin seeds.
- 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.
- Add the puréed tomato mixture, sugar and salt and bring to a boil.
- Add the cornflour mixture to the prepared gravy. Simmer for a few minutes till the gravy thickens. Keep aside.
- Just before serving, reheat the gravy, slide the koftas into the gravy and bring to a boil.
- Serve hot.
Nutrient values per serving
| 93 cal|| 5.5 gm|| 13.6 gm|| 1.9 gm|| 266.0 mg|| 46.1 mg|| 228.5 mg|| 1.3 gm|
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