Beef Cutlet

Instructions

1. 1

   Cook the Beef and Potatoes

   • In a pressure cooker, combine the beef cubes, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1/2 cup of water.
   • Pressure cook on high heat for 4-5 whistles, or for about 15 minutes, until the beef is tender. Let the pressure release naturally.
   • Open the cooker, drain any excess water, and let the beef cool slightly. Shred the beef using a fork or by pulsing it a few times in a food processor. Set aside.
   • While the beef is cooking, boil the potatoes in a separate pot until fork-tender. Peel the skin and mash them thoroughly, ensuring no lumps remain. Set aside.
2. 2

   Prepare the Cutlet Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Add the ginger-garlic paste, green chilies, and chopped curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, coriander powder, garam masala, and black pepper powder. Stir for 30 seconds until fragrant.
   • Add the shredded beef to the pan and mix well to coat it with the spices. Cook for 2 minutes.
   • Add the mashed potatoes and the remaining 1 tsp of salt. Mix everything together vigorously until it forms a uniform, non-sticky mixture. Cook for another 2-3 minutes.
   • Turn off the heat, taste and adjust seasoning if needed. Transfer the mixture to a plate and allow it to cool completely.
3. 3

   Shape and Coat the Cutlets

   • Once the mixture is cool to the touch, divide it into 12 equal portions.
   • Take one portion and roll it into a ball, then flatten it into a round or oval patty, about 1/2-inch thick. Ensure the edges are smooth.
   • In a shallow bowl, lightly beat the egg. In a separate plate, spread out the breadcrumbs.
   • Dip each patty first into the beaten egg, allowing any excess to drip off. Then, coat it evenly and generously with breadcrumbs, pressing gently.
   • Place the coated cutlets on a tray and refrigerate for at least 20-30 minutes. This step is crucial to help them firm up and prevent them from breaking while frying.
4. 4

   Fry the Cutlets

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small piece of breadcrumb; it should sizzle and rise to the top immediately.
   • Carefully slide 3-4 chilled cutlets into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 2-3 minutes on each side, until they turn a deep golden brown and become crispy.
   • Using a slotted spoon, remove the fried cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve hot with tomato ketchup or onion salad (sarlas).