How to make Tamatar Ni Gravy Ma Cutlet -
Potato cutlets in spicy tomato gravy.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Potatoes (आलू), Tomatoes (टमाटर)
Cuisine : Parsi
Course : Snacks and Starters
For more recipes related to Tamatar Ni Gravy Ma Cutlet checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Paneer and Spinach Bites Cheese and Ragi Pizza Easy Hoisin Prawns Cheese Potato Chips
Tamatar Ni Gravy Ma Cutlet Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Tamatar Ni Gravy Ma Cutlet Recipe
Potatoes boiled , peeled and grated 5-6 medium
Tomatoes
Bread 4 slices
Garlic paste 2 1/2 tablespoons
Ginger paste 2 1/2 tablespoons
Green chillies finely chopped 6-8
Salt to taste
Green peas boiled 1/4 cup
Red chilli powder 3 1/2 teaspoons
Coriander powder 2 teaspoons
Roasted cumin powder 3 teaspoons
Turmeric powder 1/2 teaspoon
Fresh mint leaves chopped 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Oil 2 tablespo
Cornflour/ corn starch 2 tablespoons
For gravy :
Tomatoes chopped 6-8 large
Onions chopped 2 medium
Tomato puree 4-5 tablespoons
Sugar to taste
Vinegar 2 tablespoons
For garnishing :
Potato wafers as required
Method
Step 1
Soak the bread slices in one cup of water for half a minute, squeeze to remove excess water and set aside.
Step 2
Place the grated potatoes, half tablespoon garlic paste, half tablespoon ginger paste, green chillies, bread, salt, green peas, one and a half teaspoons red chilli powder, one teaspoon coriander powder, one teaspoon roasted cumin powder, quarter teaspoon turmeric powder, mint leaves and coriander leaves in a deep bowl.
Step 3
Mix well and set aside for one hour, preferably in a refrigerator. Divide the mixture into twelve equal portions. Shape each portion into a cutlet.
Step 4
Heat sufficient oil in a deep kadai. Mix cornflour in water to make a thin batter. Dip the cutlets in cornflour mixture and deep-fry for two to three minutes on each side. Drain on absorbent paper.
Step 5
To make the gravy, heat two tablespoons oil in a pan and sauté onions till lightly browned. Add the remaining garlic paste and ginger paste and half cup of water and sauté for a minute.
Step 6
Add the remaining turmeric powder, the remaining coriander powder, the remaining red chilli power and chopped tomatoes and mix well and cook till the tomatoes turn pulpy. Add tomato puree, mix and bring the gravy to a boil. Add another half a cup of water
Step 7
Cover and cook for four to five minutes. Add vinegar, mix and cook for two more minutes. Place the cutlets on a serving platter, pour the tomato gravy over
Step 8
Garnish with the potato wafers and serve hot.
Nutrition Info
Calories : 1471 Kcal
Carbohydrates : 256.7 gm
Protein : 32.9 gm
Fat : 35 gm
Other : Fiber- 39.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
