Cabbage Paneer Koftas in Makhani Gravy

Cabbage Paneer Koftas in Makhani Gravy grants a velvety composition to this delicious sauce without including additional calories. Present with steaming hot rice for an impeccable sunday lunch!

Cabbage Paneer Koftas in Makhani Gravy 

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

Elements

For The Cabbage Paneer Koftas 

• 1/2 container finely cleaved cabbage 
• 1/4 container ground low fat paneer (curds) 
• 2 tbsp besan (bengal gram flour)
• 1 green stew , finely cleaved 
• 1/8 tsp salt 

For The Makhani Gravy 

• 3 containers cleaved tomatoes 
• 1/2 container cleaved onions 
• 1 tsp finely hacked garlic (lehsun) 
• 1 tsp finely hacked ginger (adrak) 
• 2 cloves (laung/ lavang) 
• 1 stick of cinnamon (dalchini) 
• 1/4 container cleaved red pumpkin (bhopla/ kaddu) 
• 1/2 tsp cumin seeds (jeera) 
• 1/4 tsp dried fenugreek leaves (kasuri methi) 
• 1 tsp stew powder 
• 1/2 tsp sugar 
• 1/2 tsp cornflour broke up in 1/2 mug low fat milk 
• 1 tsp oil 
• 1/4 tsp salt 

System

For the cabbage paneer koftas 

• Join together all the elements in a vessel and blend well. 
• Partition the mixture into 12 equivalent parcels and shape each one parcel into an even measured little adjust. 
• Steam the koftas for 8 to 10 minutes in a steamer or microwave them for 5 to 7 minutes. Keep aside. 

For the makhani sauce 

• Join together the tomatoes, onions, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ container of water and cook over a moderate fire work the vegetables are delicate. 
• Permit the mixture to cool totally. Evacuate the cinnamon and cloves and toss them. 
• Mix to a smooth purée in the blender. Keep aside. 
• Heat the oil in a non-stay skillet and include the cumin seeds. 
• At the point when the seeds crackle, include the kasuri methi and bean stew powder and sauté for a couple of seconds. Include 1 tablespoon of water if the bean stew powder starts to smolder. 
• Include the puréed tomato mixture, sugar and salt and heat to the point of boiling. 
• Add the cornflour mixture to the arranged sauce. Stew for a couple of minutes work the sauce thickens. Keep aside. 

Step by step instructions to continue

• Simply before serving, warm the sauce, slide the koftas into the sauce and heat to the point of boiling. 
• Serve hot.