Cabbage Paneer Koftas in Makhani Gravy


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Cabbage Paneer Koftas in Makhani Gravy

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 154 cookbooks   This recipe has been viewed 77006 times

A healthy North Indian style subzi for hypertensives.

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Cabbage Paneer Koftas in Makhani Gravy recipe - How to make Cabbage Paneer Koftas in Makhani Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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Ingredients

For The Cabbage Nachni Koftas
1/2 cup finely chopped cabbage
2 tbsp ragi (nachni / red millet) flour
1/4 cup boiled and mashed potatoes
1/2 tsp green chilli paste
1/8 tsp salt

For The Makhani Gravy
3 cups chopped tomatoes
1/2 cup chopped onions
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1/2 cup chopped red pumpkin (bhopla / kaddu)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 tsp garlic (lehsun) paste
1/2 tsp sugar
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.


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Reviews

Cabbage Paneer Koftas in Makhani Gravy
5
 on 23 Apr 17 01:26 PM


Cabbage Paneer Koftas in Makhani Gravy
5
 on 13 Apr 17 04:48 PM


Thanks a lot for this recipe... Since a long time I was looking for a healthy low salt Punjabi style recipe for my father who has hypertension... He enjoyed it with whole wheat chapatis.
Cabbage Paneer Koftas in Makhani Gravy
5
 on 02 Aug 16 11:15 PM


It was so yummy n easy to make.. With minimim oil it really tastes good.
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Tarla Dalal    Hi Rujuta, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
03 Aug 16 08:39 AM
Cabbage Paneer Koftas in Makhani Gravy
5
 on 23 Sep 13 03:35 PM


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.