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A royal twist on the classic vegetable cutlet! These patties are rich with cashews, cream, and aromatic spices, offering a melt-in-your-mouth texture with a crispy golden crust. A perfect appetizer for special occasions.
For 4 servings
Prepare the Vegetables
Create the Cutlet Mixture
Shape and Chill the Cutlets
A royal twist on the classic vegetable cutlet! These patties are rich with cashews, cream, and aromatic spices, offering a melt-in-your-mouth texture with a crispy golden crust. A perfect appetizer for special occasions.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 579.97 calories per serving with 17.14g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Prepare the Coating
Coat the Cutlets
Shallow Fry
Serve
For a lower-calorie option, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through. Spray them with a little oil before baking for a crispier texture.
Add 1/4 cup of finely chopped mint leaves and 1 tablespoon of dried fenugreek leaves (kasuri methi) to the mixture for a fresh, aromatic flavor.
Create a small cavity in each patty and fill it with a mixture of chopped pistachios, almonds, and raisins before sealing and frying for a delightful surprise center.
Paneer (Indian cottage cheese) provides a good amount of protein, which is essential for muscle repair, growth, and overall body function.
The mix of vegetables like carrots, peas, and beans offers essential vitamins such as Vitamin A and K, as well as minerals like potassium and iron.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Each Mughlai Vegetable Cutlet contains approximately 165 calories, primarily from carbohydrates from potatoes, fats from oil and cream, and protein from paneer.
While delicious, this cutlet is a rich, indulgent snack due to ingredients like cream, cashews, and the shallow-frying method. It's best enjoyed in moderation. It does provide valuable nutrients from vegetables and protein from paneer.
Yes, you can prepare and shape the cutlets up to 24 hours in advance. Store them in an airtight container in the refrigerator. Coat and fry them just before serving for the best crispy texture.
This usually happens if the vegetable mixture has too much moisture. Ensure you drain the boiled vegetables thoroughly. Also, don't skip the chilling step, as it helps the cutlets firm up and hold their shape. Using enough binding agent (breadcrumbs) is also key.
Absolutely! To air fry, preheat your air fryer to 190°C (375°F). Lightly spray the coated cutlets with oil and place them in the basket in a single layer. Air fry for 12-15 minutes, flipping halfway, until golden and crisp.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
