Tamatar Ni Gravy Ma Cutlet Recipe - Potato cutlets in spicy tomato gravy.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes(आलू),

Cuisine : Parsi

Course : Main Course_Veg

Tamatar Ni Gravy Ma Cutlet

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.

And did you always think that eating a potato will make you fat?
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!


Tamatar Ni Gravy Ma Cutlet Recipe - How to make Tamatar Ni Gravy Ma Cutlet


Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Potatoes boiled , peeled and grated5-6 medium

  • Bread 4 slices

  • Garlic paste 2 1/2 tablespoons

  • Ginger paste 2 1/2 tablespoons

  • Green chillies finely chopped6-8

  • Salt to taste

  • Green peas boiled1/4 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 chopped2 tablespoons

  • Fresh coriander leaves chopped2 tablespoons

  • Oil 2 tablespo

  • Cornflour/ corn starch 2 tablespoons

  • For gravy :

  • Tomatoes chopped6-8 large

  • Onions chopped2 medium

  • Tomato puree 4-5 tablespoons

  • Sugar to taste

  • Vinegar 2 tablespoons

  • For garnishing :

  • Potato wafers as required


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.

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