Cabbage Paneer Koftas in Makhani Gravy


5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 145 cookbooks   This recipe has been viewed 72583 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

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

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings


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
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
Energy 93 cal
Protein 5.5 gm
Carbohydrates 13.6 gm
Fat 1.9 gm
Sodium 266.0 mg
Vitamin C 46.1 mg
Potassium 228.5 mg
Fibre 1.3 gm

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Cabbage Paneer Koftas in Makhani Gravy
 on 02 Aug 16 11:15 PM

It was so yummy n easy to make.. With minimim oil it really tastes good.
| Hide Replies
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 !!
03 Aug 16 08:39 AM
Cabbage Paneer Koftas in Makhani Gravy
 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.