This spicy cutlet curry is just the treat while the weather turns cold and frigid. It warms you up and kick starts a party in your mouth!
Ingredients
For Cutlets
250gm chicken/mutton/beef cut in small pieces
¼ tsp turmeric powder
2 large potatoes, boiled
Oil, as required
¼ cup onion, finely chopped
2 green chillies, finely chopped
½ tsp ginger, crushed
½ tsp garlic, crushed
½ tsp garam masala powder
½ cup refined flour (maida)
½ tsp black pepper powder
A few sprigs coriander leaves, chopped
1 cup bread crumbs
Salt, as required
For Curry
1 tbsp oil
½ tsp ginger, crushed
½ tsp garlic, crushed
2 large onion, chopped
4 green chillies, chopped
1 large tomato, chopped
1 tbsp Kashmir red chilli powder
2 tbsp coriander powder
½ tsp fennel powder
Coconut milk from half a coconut
A few sprigs coriander leaves chopped
Salt, as required
Preparation
To make Cutlets
Cook the meat pieces in a little water with turmeric powder and salt. Mince the meat by running the mixer just once
Skin and mash the boiled potatoes
Heat one tbsp oil in a heavy bottomed pan and saute the onion, green chillies, ginger and garlic with salt
Add the garam masala and stir
Combine the mix with the meat and potato and knead to a dough
Divide the dough into lemon-sized balls and flatten them on your palm. Keep aside
Mix the refined flour, black pepper powder, coriander leaves and salt with enough water to make a thick batter
Dip the cutlets in the batter and roll on the bread crumbs
Deep fry them in the heated oil in a pan in batches till golden brown. Keep aside
To make Curry
Heat the oil in a pressure cooker and saute ginger, garlic, onion, green chillies and tomato with salt
Add the red chilli powder, coriander powder and fennel powder, stirring all the while
Pour one cup of water and stir
Cover the cooker and wait until one whistle
Uncover the cooker, pour the coconut milk and stir
Add the cutlets and bring the curry to a boil
Garnish with coriander leaves
Serve hot
