Tamatar Ni Gravy Ma Cutlet

Tamatar Ni Gravy Ma Cutlet

By Chef Shantanu Gupte

From India Unlimited

Prep: 40 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Key Ingredients:

Potato cutlets served with a flavourful tomato gravy

Ingredients

Tomatoes, chopped 1 cup
Tomatoes, pureed 1 cup
Medium potatoes, boiled, peeled, mashed 3
Oil 3 tbsps
Medium onions, chopped 3
Ginger paste 2 tsps
Garlic paste 2 tsps
Coriander powder 2 tsps
Cumin powder 1 tsp
Fresh coriander leaves, chopped 4 tsps
Fresh mint leaves, chopped 4 tsps
Vinegar (sirka) 1 tsp
Sugar 1 tsp
Green peas 2 tbsps
Garam masala powder 1 pinch
Salt to taste
Red chilli powder 1 tsp
Pav bhaji masala 2 tsps
Bread slices 4
Cornflour as required
Thin strips of yellow capsicum for garnish
Thin strips of green capsicums for garnish
Yogurt to drizzle
Fresh mint sprig to garnish

Methods

To make the gravy, heat 2 tbsps oil in a non-stick pan, add half the onions, 1 tsp garlic paste, 1 tsp ginger paste, mix and saute till fragrant.
Add 1 tsp coriander powder, ½ tsp cumin powder, tomatoes and tomato puree and mix it well. Cook for 5-6 minutes. Add 2 tsps coriander leaves, 2 tsps mint leaves, vinegar and sugar and mix well.
Take potatoes in a bowl, add green peas, remaining onions, remaining ginger paste, remaining garlic paste, garam masala powder, remaining coriander powder, salt, red chilli powder, pav bhaji masala and remaining coriander leaves and remaining mint leaves and mix well.
Trim the edges the bread slices, cut into small pieces, soak in water, squeeze out excess water by pressing between your palms and add to the mashed potato mixture and mix well.
Take cornflour in another bowl. Divide potato mixture into equal portions and shape them into cutlets.
Heat sufficient oil in another non-stick pan. Roll the cutlets in cornflour and shallow-fry, turning sides, till evenly cooked all around.
Add these cutlets to the gravy, mix gently and cook for a couple of minutes.
Transfer into a serving bowl, garnish it with yellow and green capsicum strips. Drizzle a little yogurt over them and place a mint sprig on top and serve.

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