Cabbage Paneer Koftas in Makhani Gravy
Recipe type: Curries
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!
- For The Cabbage Paneer Koftas
- ½ cup finely chopped cabbage
- ¼ cup grated low fat paneer (cottage cheese)
- 2 tbsp besan (bengal gram flour)
- 1 green chilli , finely chopped
- ⅛ tsp salt
- For The Makhani Gravy
- 3 cups chopped tomatoes
- ½ cup chopped onions
- 1 tsp finely chopped garlic (lehsun)
- 1 tsp finely chopped ginger (adrak)
- 2 cloves (laung / lavang)
- 1 stick of cinnamon (dalchini)
- ¼ cup chopped red pumpkin (bhopla / kaddu)
- ½ tsp cumin seeds (jeera)
- ¼ tsp dried fenugreek leaves (kasuri methi)
- 1 tsp chilli powder
- ½ tsp sugar
- ½ tsp cornflour dissolved in ½ cup low fat milk
- 1 tsp oil
- ¼ tsp salt
- For the cabbage paneer koftas:
- 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.
- For the makhani gravy:
- 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.
- How to proceed:
- Just before serving, reheat the gravy, slide the koftas into the gravy and bring to a boil.
- Serve hot.