Gravy Cutlets
Serves 4-6 people
Cutlets
Ingredients
Ground beef (kheema): 500 gms
Ginger (adrak) paste: ¼ tsp
Garlic (lasan) paste: ¾ tsp
Green chili paste: 2 tsp (approx 10 small)
Garam masala pwd: ½ tsp
Cilantro (kothmir), Mint (phudina), Salt
Gaba (inside white portion) of two slice bread, soaked and squeezed
Directions
Wash and squeeze kheema water thoroughly. Add all the ingredients and mix well (See note 1). Use chopper to get chikna (sticky) consistency. Marinate 2-3 hrs at least. Make into ~12 cutlets with bread crumbs (use sparingly to keep soft). Deep fry in egg mixed with a little water. When frying, do not drain the egg off cutlets. Typically cutlets will shrink on frying.
Gravy
Ingredients
Tomatoes: 2 kgs (~4 lbs)
Whole red chillies : 2 small soaked in warm water
Small potato: ½
Small onion: ½
Chicken cube (optional)
If using the cube, very little salt
Directions
Boil all ingredients with ½ cup water and strain.
Add 1 tbsp chickpea flour (channa atta/besan) mixed well in water. After the channa atta smell goes, add 5-6 tbsp ketchup (should be on sweeter taste). Add red chilli powder, if necessary for taste/color.
Soak fried cutlets in gravy. Temper with at least half a pod of garlic chopped coarsely, zeera and whole red chillies (optional).
Notes:
It’s easier to chop cubed bread whites, cilantro, mint nad green chillies together and then mix with kheema and ginger garlic and salt.
