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Cabbage Paneer Koftas in Makhani Gravy

Cabbage Paneer Koftas in Makhani Gravy
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
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
  1. For the cabbage paneer koftas:
  2. Combine all the ingredients in a bowl and mix well.
  3. Divide the mixture into 12 equal portions and shape each portion into an even sized small round.
  4. Steam the koftas for 8 to 10 minutes in a steamer or microwave them for 5 to 7 minutes. Keep aside.
  5. For the makhani gravy:
  6. 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.
  7. Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
  8. Blend to a smooth purée in the blender. Keep aside.
  9. Heat the oil in a non-stick pan and add the cumin seeds.
  10. 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.
  11. Add the puréed tomato mixture, sugar and salt and bring to a boil.
  12. Add the cornflour mixture to the prepared gravy. Simmer for a few minutes till the gravy thickens. Keep aside.
  13. How to proceed:
  14. Just before serving, reheat the gravy, slide the koftas into the gravy and bring to a boil.
  15. Serve hot.
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