Mughlai Vegetable Cutlet with Coriander Chutney

Instructions

1. 1

   Prepare the Vegetables

   • In a pot, add the potatoes, mixed vegetables, and 1 tsp of salt. Cover with water and boil for 15-20 minutes until fork-tender.
   • Drain the vegetables completely in a colander, pressing gently to remove excess water. Let them cool.
   • Peel the potatoes and transfer them to a large mixing bowl. Mash them until smooth.
   • Add the boiled mixed vegetables and mash them coarsely, leaving some texture.
2. 2

   Create the Cutlet Mixture

   • To the mashed vegetables, add the grated paneer, cashew powder, fresh cream, ginger-green chili paste, garam masala, cardamom powder, mace powder, and 1.5 tsp of salt.
   • Mix all the ingredients thoroughly until well combined.
   • Add 1/4 cup of breadcrumbs for binding and the chopped coriander leaves. Mix again to form a firm, non-sticky dough.
3. 3

   Shape and Chill the Cutlets

   • Divide the mixture into 12 equal portions.
   • Lightly grease your palms with oil and shape each portion into a smooth oval or round patty, about 1/2-inch thick.
   • Arrange the shaped cutlets on a plate and chill them in the refrigerator for at least 30 minutes. This step is crucial to prevent them from breaking while frying.
4. 4

   Prepare the Coating

   • In a shallow bowl, whisk together the all-purpose flour, corn starch, 1/4 tsp salt, and black pepper powder.
   • Gradually add 1/2 cup of water while whisking continuously to create a smooth, thin, lump-free slurry.
   • Spread the remaining 1.5 cups of breadcrumbs on a separate flat plate.
5. 5

   Coat the Cutlets

   • Take one chilled cutlet at a time and dip it gently into the slurry, ensuring it's evenly coated.
   • Lift it out, allowing any excess slurry to drip back into the bowl.
   • Immediately place the cutlet onto the plate with breadcrumbs. Press gently and turn to coat it completely on all sides.
6. 6

   Shallow Fry

   • Heat the oil in a wide, heavy-bottomed pan over medium heat. The oil should be about 1-inch deep.
   • Once the oil is hot, carefully slide in 3-4 coated cutlets. Do not overcrowd the pan.
   • Fry for 3-4 minutes on one side until it turns crisp and golden brown.
   • Gently flip the cutlets and fry the other side for another 3-4 minutes until equally crisp and golden.
   • Remove with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
7. 7

   Serve

   • Serve the Mughlai Vegetable Cutlets hot with mint-coriander chutney, tamarind sauce, or your favorite dip.