Sunday, 10 September 2017

Gravy Cutless (Parsi Style mutton mince cutlets in a tangy tomato gravy)

Gravy Cutless (Parsi Style mutton mince cutlets in a tangy tomato gravy)
Cutlets are a non negotiable vani (dish) at any Parsi household especially on nights when vegetables need to be forcefully downed at dinner time, seldom were there evenings when I didn't see my granny make either sizzling hot cutlets or fried pieces of fish over a low flame to capture all their gloriously juicy flavours, on the second stove the veggie for the night silently bubbled away.

So much are these meaty, juicy sides cum appetisers loved by the community folk that shops, stalls, restaurants and take away joints specializing in Parsi food will inevitably have these on their menu.

A cutless (thats Parsi for cutlethot and aromatic just out of the wok is sold like hot cakes and quickly washed down with a ladi pav (dinner roll) or soft rotli (chapatti or Indian flat bread).

Gravy Cutless (Parsi Style mutton mince cutlets in a tangy tomato gravy)
Many years ago our neighbour's youngest daughter in law, had a baby girl, she was the cutest most cherubic little bundle I had ever laid my eyes on, no guesses then that I'd play with her day and night and never miss a chance to take her in my arms and give her kisses aplenty. I loved her and still continue to do so....

As our fiesty little cutie grew up to be two, she showed utmost interest in all sorts of food, food was her happy place and cutlets - her besties, we often asked her what her favourite meal was (expecting her to answer Akoori, Mora Daar chawal, Ras chawal etc) but to our utter amazement she would always say, Cutless pao (cutlets with a dinner roll) and we all would have a merry laugh (we still do)

Now a lesser known accompaniment to these praiseworthy cutlets is a sweet and tangy tomato gravy, the dish is collectively known as Gravy Cutless, usually only found at a Parsi home or a Parsi restaurant, the smooth and creamy gravy is poured atop hot cutlets and served along with some hot rotlis often enjoyed as a quick lunch or accompaniment to your evening tea. In my honest and humble opinion my mum makes the yummiest tomato gravy ever, this recipe is her's...

Recipe below...
Makes 8 cutlets

You will need:

For the cutlets
500 gms mutton mince (kheema)
2 medium onions (roughly chopped)
1 large potato (cut in 1/2 inch cubes)
2 green chillies (chopped)
2 tbsps coriander leaves (chopped)
1/2 tsp chopped mint leaves
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander seed powder
1/4 tsp garam masala powder (optional)
2 tsp (heaped) ginger garlic paste
1/4 tsp raw papaya grated or paste (this make the cutlets melt in the mouth)
1 tsp roughly chopped garlic (use more if you like a nice bite of garlic)
1 1/2 tsp bread crumbs + 75 gms for coating the cutlets
2 eggs (for coating the cutlets)
Salt to taste
Oil for frying

For the Gravy
2 medium tomatoes
1 tablespoon oil
1 medium onion, finely chopped
1-2 green chillies, finely chopped
1 teaspoon ginger-garlic paste
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon coriander powder
¼ teaspoon cumin powder
¼ teaspoon cinnamon powder
3-4 tablespoons tomato puree
Salt to taste
1 tablespoon jaggery OR castor sugar
½ tablespoon Worcestershire sauce OR sugarcane vinegar OR white vinegar
Browned onions for garnishing


To prepare the cutlets

Wash the mutton mince well.

In a bowl add in the mutton mince,onions, potatoes, spice powders, ginger garlic paste, raw papaya paste and green chilies.

Add in required amount of salt.

Next add in the chopped coriander leaves, mint leaves, chopped garlic and breadcrumbs to the mince mix.

Allow to marinate for 2 hours or even overnight (This will cause all the flavours to soak up well)

Once the mix is marinated well, form small patties using about 1 1/2 tbsp of the mixture.

Dip these cutlets into beaten eggs and then coat them with breadcrumbs.

Shallow fry till they are golden brown on each side.

To prepare the tomato gravy
Heat oil in a deep non-stick pan. Add onion and sauté for 30 seconds. Add green chilies and sauté till onion for 3-4 minutes or till it turns translucent.

Roughly chop tomatoes.

Add ginger-garlic paste to tomato mixture and sauté for 1 minute. Add chopped tomatoes and mix.

Add chili powder, turmeric powder, coriander powder, cumin powder and cinnamon powder, mix and cook for 1 minute.

Add ¾ cup water, tomato puree and mix. Add salt, mix and cook on low heat for 15 minutes. Add castor sugar and Worcestershire sauce, mix and cook for 15-20 minutes.

Remove the pan from heat and blend using an electric hand-blender to make a smooth mixture.

Strain the mixture in another bowl.

Take this tomato gravy in a serving bowl and garnish with some browned onions.

Garnish mutton cutlets with coriander leaves and serve hot with tomato gravy.


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