Cutlets Curry ( Cutlets ki sabji ) Without onion and Garlic

Hello friends,
I am sangeeta Agrawal and heartily welcome you at my blog.

Friends, often we prepare cutlets for the breakfast or at the evening  tea time.
But if we prepare some extra cutlets, then we can prepare its very tasty curry also.
Cutlets curry tastes very yum.
I specially make cutlets  for the curry and enjoy it with my family.
You need only bread and potato for it.That is  always available at your home.

# Prep Time...15 minutes
# Cook Time....30 minutes
# Serving....2 or 3

#  Ingredients For The Cutlets Curry

For The Cutlets...

1. Bread piece....3
2. Boiled Potato...1
3. Salt to taste or 1|4 tea spoon
4. Black pepper...1|4 tea spoon
3. Deshi ghee or oil for frying cutlets

For The Gravy..

1. Tomato...3
2. Ginger...1 inch piece
3. Green chili..2
4. Ghee | oil...2 table spoon
5. Fresh cream...3 table spoon
6. Milk....100 ml.
7. Cumin seeds...1| 2 tea spoon
8. Pinch of asafoetida
9. Coriander powder...1 tea spoon
10. Turmeric powder...1|2 tea spoon
11. Red chili powder...1|2 tea spoon
12. Garam masala...1|2 Tea spoon
13. Tomato sauce....1 table spoon
14.chopped fresh coriander..1 table spoon
15. Water...200 ml or as required
16. Salt to taste

# Method of Making Cutlets.

1. Cut the red corners of bread. Then add a little salt in some water. Just dip the bread in this water and squeeze out the water of bread completely. Keep aside.

2. Grate the boiled potato.
Now mix well the squeezed bread and grated potato with a little salt and black pepper and make a dough of it.

3. Grease your hands and prepare finger size rolls from the dough of cutlets.
Transfer them in the refrigerator for 20 minutes.
By doing so, cutlets will not crack at the time of frying and you don't need them wrapping in the corn flour.

#  Method Of Making Gravy For The  Cutlets Curry..

1. Firstly, Make a paste of  tomatoes, ginger and green chili in the mixer jar.

2.  Now heat a pan or kadai with ghee or oil.
Add cumin seeds and asafoetida to crackle.

3. Then add turmeric powder, coriander powder and red chili powder.
While sauting it, add tomato paste.
Stir it well.
Cover and cook it till oil seperates from the sides of pan.

4. Now add fresh cream and stir it continuously till it mixes well.

5. Add milk and cook for 5 minutes.

6. Now add water and salt.

Cook it 5 minutes more.
The consistency of gravy should be semi thick.
Because cutlets will absorb much water after dipping in the gravy.

7. Lastly add tomato sauce, chopped coriander and garam masala.
Now cook it for 2 minutes and off the flame.
Cutlets gravy is ready.
Cover and keep aside.

8. Now take out the cutlets in the refrigerator.
Heat a pan with ghee or oil
Fry the cutlets on the high flame. Otherwise they will absorb the oil.
As they become golden brown from the one side, then flip them on the other side.
By doing so...The cutlets will neither crack nor stick to the bottom of kadai.
After that fry them on the medium slow flame as the last frying of cutlets.
Total frying will take 10 minutes only.

9. Take out the all cutlets in a plate or bowl.
Now gravy and cutlets both are ready.
Add the cutlets in the hot gravy, just before 5 or 7 minutes only before serving.

In this way....Delicious cutlet curry is ready to enjoy.

Note....

1. You can add paneer in the cutlets.

2. While frying,  just check 1 cutlet..If it is splattering then wrap the cutlets in the corn flour.

3. The perfect ratio is...3 bread + 1 boiled potato. As you need more cutlet rolls for the curry then add accordingly

4. As the cutlets absorb much gravy like cofta curry...So adjust the gravy by adding hot water.

Thanku Friends,

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