Cabbage Nachni Koftas in Makhani Gravy, Low Salt Recipe
by Tarla Dalal
The moment somebody hears the word ‘makhani’, it reminds them of a rich and buttery gravy and they immediately strike it off their diet-friendly list!
However, this innovative recipe shows that you can recreate the same buttery experience using apt ingredients and cooking methods, in a pretty much diet-friendly way.
This is indeed a makhani gravy but we have not even used a spot of high-saturated, fat-laden butter, but used a little bit of oil instead.
The koftas are also unusual, made using iron-rich nachni for binding, instead of corn flour. Putting our heads together to make the Cabbage Nachni Koftas in Makhani Gravy as healthy as possible, we decided to steam the koftas instead of deep-frying them.
This makes the dish healthier, without compromising on flavour. This low-salt recipe is sure to be a healthy treat for those with high blood pressure.
You can also try other low-salt subzis like the Mili Jhuli Subzi and Bengali Mixed Vegetable Dry Sabzi .
Cabbage Nachni Koftas in Makhani Gravy, Low Salt Recipe recipe - How to make Cabbage Nachni Koftas in Makhani Gravy, Low Salt Recipe
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Cabbage Nachni Koftas
1/2 cup finely chopped cabbage
2 tbsp ragi (nachni / red millet) flour
1/4 cup boiled and mashed potatoes
1/2 tsp green chilli paste
1/8 tsp salt
For The Makhani Gravy
3 cups chopped tomatoes
1/2 cup chopped onions
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1/2 cup chopped red pumpkin (bhopla / kaddu)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 tsp garlic (lehsun) paste
1/2 tsp sugar
1/4 tsp salt
For the cabbage nachni koftas
- For the cabbage nachni koftas
- Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into an even sized small round.
- Steam the koftas in a steamer for 10 minutes. Keep aside.
For the makhani gravy
- For the makhani gravy
- Combine the tomatoes, onions, cloves, cinnamon, red pumpkin and ¾ cup of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them. Blend in a mixer till smooth. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the tomato- onion mixture, dried fenugreek leaves, chilli powder, garlic paste, sugar, salt and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
How to proceed
- How to proceed
- Just before serving, reheat the makhani gravy, add the cabbage nachni koftas, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
| Energy | 46 cal |
| Protein | 1.3 g |
| Carbohydrates | 7.7 g |
| Fiber | 2 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 297.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 32.2 mg |
| Folic Acid | 28.2 mcg |
| Calcium | 55 mg |
| Iron | 0.8 mg |
| Magnesium | 21 mg |
| Phosphorus | 35.6 mg |
| Sodium | 206.9 mg |
| Potassium | 173.9 mg |
| Zinc | 0.2 mg |
Thanks a lot for this recipe... Since a long time I was looking for a healthy low salt Punjabi style recipe for my father who has hypertension... He enjoyed it with whole wheat chapatis.
It was so yummy n easy to make.. With minimim oil it really tastes good.
The non-fried koftas are truly tasty. I couldn't believe the makhani gravy thickened with red pumpkin, cornflour and low fat milk can be so yummy and healthy. I will surely cook it again.