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Low cal paneer gobi kofta curry
By : J Sharmilee
Category : North Indian lunches, Paneer
Servings : 3
Time Taken : 30-45 mins
Rating :

For the koftas:

  1. Pressure cook potatoes until soft, peel off he skin and mash them well.
  2. Heat a pan with oil, add cauliflower and saute it well for 3 mins until raw smell leaves.
  3. Close with a lid for 5 mins, stirring in between.
  4. In a mixing bowl, add mashed potatoes, cooked cauliflower, cornflour, pepper, salt, garam masala, baking powder and mix well.
  5. Make small balls, flatten them then keep paneer cubes inside and then close it.
  6. You can toast them in kuzhipaniyaram pan till golden brown instead of deep frying the koftas.
  7. This is a lengthy process but keeps your kofta low calorie!
  8. You can deep fry them too, then drain it in a tissue to remove the excess oil.
  9. Keep aside.

For the gravy:

  1. Heat a pan with oil, add cumin allow it to splutter, add ginger garlic paste fry for 2mins.
  2. Then add tomato puree, allow it cook till raw smell of tomatoes leave.
  3. Add 1/4 cup water and allow it to boil.
  4. At this stage add garam masala, red chilli, coriander powders along with salt and leave it until the gravy is thick.
  5. Again, add a little water, add coriander leaves and simmer for another 4-5 mins.
  6. Add milk and cream and mix well,in low flame. When it is about to boil add the koftas and garnish with coriander leaves, switch off.
  7. Serve hot with phulkas / naans.

Recipe courtesy: Sharmis Passions


For kofta:
1 small - cauliflower, grated
3 medium sized - potatoes
1 tbsp - corn flour
1/4 tsp - garam masala powder
1/4 tsp - pepper powder
1 pinch - baking powder
Oil for frying
10 small cubes of paneer
Salt as required

For gravy:
3/4 cup - tomato puree
2 tsp - oil
1 tsp - cumin
1 tsp - ginger garlic paste
1/4 tsp - garam masala powder
1/2 tsp - red chilli powder
1/2 tsp - coriander powder
Salt as needed
2 tbsp - coriander leaves, chopped
1 cup - milk
2 tbsp - cream

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