Tamatar Ni Gravy Ma Cutlet

Tamatar Ni Gravy Ma Cutlet veg

From   India Unlimited
easy

Prep: 40 minutes

cook

Cook: 20 minutes

easy

Method: Moderate

snack

Course: Main Course

Main Course

Type: Gujarati

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.