Cabbage Paneer Koftas in Makhani Gravy


by


5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 99 cookbooks
This recipe has been viewed 51484 times
  

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!

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for 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)
1 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)
2 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 fat milk
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.
Nutrient values per serving
EnergyProteinCarbohydratesFatSodiumVitamin CPotassiumFibre
93 cal 5.5 gm 13.6 gm 1.9 gm 266.0 mg 46.1 mg 228.5 mg 1.3 gm
1 review received for Cabbage Paneer Koftas in Makhani Gravy
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
n_katiraSeptember 23, 2013

The non-fried koftas are truly tasty. I couldn't believe the makhani gravy thickened with red pumpkin, cornflour and low fat milk can be so yummy and healthy. I will surely cook it again.

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed September 23, 2013by n_katira

The non-fried koftas are truly tasty. I couldn't believe the makhani gravy thickened with red pumpkin, cornflour and low fat milk can be so yummy and healthy. I will surely cook it again.

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Christmas – A Perfect Time to Celebrate

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email