Tamatar Ni Gravy Ma Cutlet

About Tamatar Ni Gravy Ma Cutlet

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

How to Make Tamatar Ni Gravy Ma Cutlet (Stepwise Photos)

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Take cornflour in another bowl. Divide potato mixture into equal portions and shape them into cutlets.
6. Heat sufficient oil in another non-stick pan. Roll the cutlets in cornflour and shallow-fry, turning sides, till evenly cooked all around.
7. Add these cutlets to the gravy, mix gently and cook for a couple of minutes.
8. 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.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps