Cutlets in Tomato Gravy
Tender, fried cutlets are simmered in a vibrant, tangy tomato gravy spiced with ginger, garlic, and fresh cilantro in this traditional Parsi dish. The rich sauce, balanced with a touch of vinegar and sugar, softens the crispy exterior of the cutlets, creating a luscious texture that melts in the mouth. Best served hot with rotis or crusty bread to mop up the flavorful gravy.
Ingredients
- 5 pieces Prepared cutlets (meat or vegetable) (Pre-fried cutlets made from mutton, chicken, brain, or minced meat.)
- 1 pound Ripe tomatoes (Originally '1 seer'.)
- 2 medium Onions (Finely chopped. Originally '1/4 seer'.)
- 4 tablespoons Ghee (Originally '1/4 seer'. Reduced for modern preference.)
- 1 teaspoon Ginger paste (Originally '1/2 tola' ginger.)
- 1 teaspoon Garlic paste (Originally '5 val' garlic.)
- 1 cup Fresh cilantro (coriander leaves) (Finely chopped. Originally '3 bunches'.)
- 2 whole Green chilies (Finely chopped.)
- 2 teaspoons Vinegar (Use strong vinegar.)
- 1 teaspoon Sugar (Heaping teaspoon.)
- 1 teaspoon Salt (Level teaspoon.)
- 1/2 teaspoon Red chili powder (Originally '5 val'.)
- 1/4 cup Water (For boiling tomatoes. Originally '1/2 pasher'.)
- 2 tablespoons Sherry (Optional.)
More recipes using Cutlets
Cutlets in Ripe Papaya Gravy
This unique Parsi-Gujarati dish transforms leftover meat cutlets into a rich, sweet-and-sour curry using ripe papaya as the base. The natural sweetness of the fruit balances perfectly with spicy green chilies, aromatic ginger-garlic, and a splash of vinegar for a tangy finish. It serves as an excellent way to repurpose fried cutlets into a comforting, saucy main course best enjoyed with rice or rotis.
Reheated Cutlets with Apple Garnish
Reheat leftover cutlets in a simple sugar sauce and serve with fresh apples for a sweet and savory dish.
Instructions
- 1Peel and crush the ginger and garlic into a paste. Wash the cilantro and green chilies thoroughly and chop them finely. Peel the onions and chop them very finely.
- 2Wash the tomatoes and cut them into pieces. Place them in a pot with the water. Cover and cook over medium heat until the tomatoes are completely soft. Remove from heat, mash thoroughly, and strain through a sieve to extract all the juice and pulp, discarding the skins and seeds.
- 3In a pan, heat the ghee and fry the chopped onions until they turn a golden almond-brown color. Add the ginger and garlic paste and sauté briefly. Then add the chopped cilantro and green chilies and fry until aromatic.
- 4Add the tomato juice, salt, sugar, vinegar, and red chili powder to the pan. Arrange the fried cutlets in a wide, flat pan (or the same pan if large enough) and pour the prepared gravy over them. Cover and simmer on low heat. Once it comes to a boil and the cutlets swell slightly, continue to cook gently until the gravy thickens to your desired consistency.
- 5If desired, stir in the sherry just before removing from heat. Serve hot.
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Cutlets in Ripe Papaya Gravy
This unique Parsi-Gujarati dish transforms leftover meat cutlets into a rich, sweet-and-sour curry using ripe papaya as the base. The natural sweetness of the fruit balances perfectly with spicy green chilies, aromatic ginger-garlic, and a splash of vinegar for a tangy finish. It serves as an excellent way to repurpose fried cutlets into a comforting, saucy main course best enjoyed with rice or rotis.
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These traditional Parsi-style cutlets feature tenderized slices of mutton or chicken, marinated in a robust ginger-garlic infusion and fresh green herbs. The meat is flattened and scored to ensure tenderness, then coated in crisp breadcrumbs or semolina before being dipped in beaten egg and pan-fried to create a signature golden, lacy exterior. A classic savory dish that offers a delightful contrast between the crunchy coating and the succulent, spiced meat inside.
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These savory cutlets transform tender cooked mutton or chicken into crispy, golden-brown delights perfect for a starter or side dish. The meat is simmered until succulent and dry, then seasoned with a vibrant, aromatic paste of fresh coriander, green chilies, and turmeric before being coated in semolina and egg. This traditional Parsi-style preparation offers a delicious way to repurpose cooked meat with bold, herbaceous flavors and a satisfying crunch.
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