Baked Cabbage Paneer Koftas in Makhani Gravy

This is a healthy version of making koftas. I make this recipe very often and decided to post it since I again made this for Holi lunch. These koftas can be prepared a day or two before and the gravy can be prepared whenever you want. These keep fresh in the fridge for a week.

Ingredients
For Koftas 

2 Cups Cabbage shredded
1/2 Cup Paneer grated ( I used tofu)
3/4 Cup Besan ( Chick pea flour)
1 Teaspoon Ginger Garlic paste
1 Green chilly finely chopped
1 Teaspoon Kacha Masala
2 Tablespoons Coriander leaves finely chopped
Salt to taste

For the Gravy
1 Small onion finely chopped
3 Flakes garlic finely chopped
1 Inch piece ginger finely chopped
1 Green chilly finely chopped
1 Bay leafy finely chopped
1/2 Teaspoon garam masala powder
1 teaspoon sugar
Salt to taste
1 Tablespoon Oil + 1 Tablespoon Butter
1 Cup Makhani Gravy

Method
To make Koftas 

In a bowl add Cabbage,paneer/tofu, ginger garlic paste,green chilly, kacha masala, coriander leaves,salt and besan. Mix this without adding any water ( the water content in the cabbage will be sufficient to bind).Now make small balls of cabbage mixture and place it an inch apart in a greased baking tray. Bake it at 180 degree for 15 to 20 mins or until slightly brown. These Koftas are crisp outside and soft inside.

To make the Gravy
Heat oil + butter in a kadai, add the bay leaf, onions, ginger, garlic green chilly and fry well. When the onions are light brown add the garam masala powder, salt, sugar and the the makhani gravy, fry well add water to adjust the consistency and let it boil till oil floats.

To serveArrange the koftas in a serving bowl pour the gravy garnish it with fresh cream and chopped coriander. Serve hot with rice or rotis.

Labels: Vegetables, Basic Gravy, Main course, Paneer, Healthy, Cabbage, Baked, Vegan, Gluten free, Vegetarian, Tofu

Makhani Gravy

Basic makhani gravy, is creamy and buttery. The cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in North Indian cuisines. The sour taste of tomatoes is balanced by the use of cream and tomato ketchup. Makhani gravies are an all-time favorite on the menus of almost all restaurants. This gravy can be made well in advance or this can be frozen in the deep freezer for a month.

All makhani gravy recipes can be made, like Paneer Pasinda or Paneer Makhanwala, Vegetable Makhanwala & Butter Chicken etc. To make a sabzi just add 1/2 cup gravy to any of the recipes and water to adjust the consistency.

Ingredients
3 Large Tomatoes - chopped
3 Large Onions - chopped
8 - 10 Cashewnuts
1 Tablespoon Butter  

1 Tablespoon Oil
1/2 Teaspoon Cumin powder
1/2 Teaspoon Coriander powder
2 Inch piece Ginger - chopped
4 Cloves Garlic -  chopped
3 Red Kashmiri Chilies
2 Cloves
1 Inch Piece Cinnamon
2 Black Peppercorns
1 Brown cardamon split open
1 Green cardamon
1 Teaspoon kasuri methi
1 Teaspoon tomato ketchup

1 Teaspoon Kitchen King masala
Salt to taste

Method
In a pressure pan heat oil, butter add the onions and fry till translucent, add all the other ingredients and fry well, cover and take one whistle then reduce the flame and cook it for 5 minutes. Switch off the gas, when cooled open the pan and grind this to a fine paste. Your Makhani gravy is ready. Store and use whenever required. Whenever you use this gravy addd 2 tablespoons of fresh cream to the dish to give it a creamy and midly sweet taste.

My Notes: 

 Do not add any water to this gravy, the water content in the tomatoes is sufficient to cook it. 

Labels: Basic Gravy, Masala, Vegan, Gluten free, Homemade, Indian, Tomato, Onion