Cutlets in Tomato Gravy

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.)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 5If desired, stir in the sherry just before removing from heat. Serve hot.
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