Increasingly we are being asked to introduce millets into our diet for health reasons. This is an easy way to do that.

Ingredients

For the dough:

Millet flour 1 cup

Salt to taste

Turmeric powder 1/2 tsp

Red chilli powder 1/2 tsp

Ajwain seeds 1/2 tsp

Cumin seeds 1/2 tsp

Garam masala 1/2 tsp

Oil 2 tbsps

Water 1/2 cup, hot to touch

For the stuffing:

Paneer or cottage cheese 1/2 cup, crumbled

Green chillies 2, chopped fine

Salt to taste

For the gravy:

Oil 1 tbsp

Bay leaf 1

Cumin seeds 1 tsp

Onions 2 large, finely chopped

Tomato 1 large, finely chopped

Cashew nuts 10

Chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala 1/2 tsp

Kasoori methi 2 tbsps

Yoghurt 1/2 cup, whipped

Mint leaves for garnish

Method

Make a dough of the millet flour and all ingredients except for 1 tablespoon of oil. Knead into a soft dough. Add the remaining oil and work it in. Make small balls.

Add salt and green chillies to the crumbled paneer.

Flatten each dough ball and stuff with some the paneer. Bring the edges together and make into a sealed ball.

Heat 3 cups of water in a saucepan and bring it to a boil. Add the stuffed koftas and boil covered on medium heat for 15-20 minutes. Keep checking and add water if needed.

Take the koftas out with a slotted spoon and keep them on a plate to cool.

For the gravy, add oil to a wok and add cumin seeds. Add the bay leaf.

Add the chopped onions and green chillies. Add the cashew nuts and fry on low heat till the onions are brown. Add the tomatoes. Add the spices and cook till the oil separates.

Take the wok off the heat and add the yoghurt. Stir well.

Return the wok to the heat and cook on medium heat till the gravy thickens.

Switch off the heat and cool the gravy. Grind it with a hand blender or in a mixer blender.

Return the gravy to the wok and add the kasoori methi. Add salt. Add 2 cups of water.

Bring to a boil and add the steamed koftas. Cook on medium heat for 15 minutes.

Garnish with mint leaves and serve with roti, naan or rice.