Healthy Koftas in Makhani Gravy

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD

मखानी ग्रेवी में पनीर पालक कोफ्ता - हिन्दी में पढ़ें (Healthy Koftas in Makhani Gravy in Hindi)

Added to 484 cookbooks This recipe has been viewed 56094 times

This dish is specially prepared for calorie conscious North Indian food fans. Take our word for it - these steamed koftas in a nourishing gravy are finger licking! Serve it with whole wheat parathas to make a satisfying meal.

The innovative twist here is the use of red pumpkin and low-fat milk to impart a creamy and thick mouth-feel, very close to authentic makhani fare, without using any butter or cream.

Add your private note

Healthy Koftas in Makhani Gravy recipe - How to make Healthy Koftas in Makhani Gravy

Tags

Preparation Time: 20 mins Cooking Time: 21 mins Total Time: 41 mins 4Makes 4 servings
Show me for servings

Ingredients

For The Paneer Palak Koftas
1/2 cup blanched and chopped spinach (palak)
1/2 cup grated low-fat paneer (cottage cheese)
2 tbsp rice flour (chawal ka atta)
1/2 tsp finely chopped green chillies
salt to taste

For The Makhani Gravy
3 cups finely chopped tomatoes
1/2 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
25 mm (1”) stick of cinnamon (dalchini)
2 cloves (laung / lavang)
1/4 cup red pumpkin (bhopla / kaddu) cubes
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp sugar
salt to taste
1/2 tsp cornflour
1/2 cup low-fat milk , 99.7% fat-free

Method

For the paneer palak koftas

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into an even sized round ball.
Steam the koftas in a steamer for 4 to 5 minutes. Keep aside to cool slightly.

For the makhani gravy

Combine the tomatoes, onions, garlic, ginger, cinnamon, cloves, red pumpkin and ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally.
Remove the cinnamon and cloves and discard them. Keep the mixture aside to cool slightly and blend it in a mixer to a smooth mixture.
Heat the oil in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the chilli powder and dried fenugreek leaves and sauté on a medium flame for a few seconds.
Add the tomato-onion mixture, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Dissolve the cornflour in the milk, add it to the gravy and mix well. Cook on a medium flame for another 1 to 2 minutes, while stirring continuously. Keep aside.

How to proceed