Aloo Qeema Cutlets
Aloo Qeema Cutlets
Ingredients
For the Potato Mixture
- 6 potatoes, medium-large
- 1 tablespoon salt, for boiling water
- to taste salt
- 1 tablespoon green chillies, finely chopped
- 2 tablespoons cilantro, chopped
- 1 teaspoon black pepper powder
For the Qeema Filling
- 3 tablespoons oil
- 1/2 onion, large, sliced against the grain
- 1 tablespoon ginger garlic paste
- to taste salt
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons red chilli powder
- 300–350 grams minced mutton/lamb/beef
- 3/4 cup water
- 1/2 teaspoon garam masala powder
- 2 tablespoons cilantro, chopped
- 1/2 tablespoon lemon juice
For Frying
- 2 eggs
- to taste salt
- pinch black pepper powder
- as needed oil, for shallow frying
Instructions
- 1
Boil the potatoes with 1 tablespoon of salt until they are soft. Mash them really well (a potato ricer is recommended for a smooth, lump-free texture). Add salt to taste, 1 tablespoon of finely chopped green chillies, 2 tablespoons of chopped cilantro, and 1 teaspoon of black pepper powder. Mix well and set aside.
⏱️ 20 min
- 2
For the filling, heat 3 tablespoons of oil in a pan. Add the 1/2 large sliced onion and sauté for 1–2 minutes until slightly softened. Then, add 1 tablespoon of ginger garlic paste, salt to taste, 1/2 teaspoon of turmeric powder, and 1 1/2 teaspoons of red chilli powder. Sauté for another 3–5 minutes, stirring constantly.
⏱️ 8 min
- 3
Add the 300–350 grams of minced meat to the pan and cook on high heat, stirring constantly for a few minutes, until it changes color. Pour in 3/4 cup of water, cover the pan, and cook on a low flame for about 15 minutes, or until the meat is tender.
⏱️ 20 min
- 4
Uncover the pan and increase the heat to high. Cook until all the water evaporates and the qeema becomes dry. Stir in 1/2 teaspoon of garam masala powder, 2 tablespoons of cilantro, and 1/2 tablespoon of lemon juice. Mix well and let the qeema filling cool completely.
⏱️ 10 min
- 5
Lightly grease your hands with oil. Take about 1/2–3/4 cup of the potato mixture and flatten it in your palm to create a well in the center. Place approximately 2 teaspoons of the cooled qeema filling into the well and carefully seal the potato mixture around the filling to form a cutlet. Repeat this process with the remaining potato mixture and qeema filling.
⏱️ 20 min
- 6
In a shallow bowl, beat the 2 eggs with salt to taste and a pinch of black pepper powder. Dip each shaped cutlet into the egg mixture, ensuring it's fully coated. Heat oil for shallow frying in a pan over medium-high heat. Once the oil is hot enough, carefully place the cutlets in the pan. Fry until golden brown on both sides, making sure one side is set before flipping to prevent breakage. Avoid overcrowding the pan.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Aloo Qeema Cutlets
For the Potato Mixture
- 6 potatoes, medium-large
- 1 tablespoon salt, for boiling water
- to taste salt
- 1 tablespoon green chillies, finely chopped
- 2 tablespoons cilantro, chopped
- 1 teaspoon black pepper powder
For the Qeema Filling
- 3 tablespoons oil
- 1/2 onion, large, sliced against the grain
- 1 tablespoon ginger garlic paste
- to taste salt
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons red chilli powder
- 300–350 grams minced mutton/lamb/beef
- 3/4 cup water
- 1/2 teaspoon garam masala powder
- 2 tablespoons cilantro, chopped
- 1/2 tablespoon lemon juice
For Frying
- 2 eggs
- to taste salt
- pinch black pepper powder
- as needed oil, for shallow frying
Instructions
- 1
Boil the potatoes with 1 tablespoon of salt until they are soft. Mash them really well (a potato ricer is recommended for a smooth, lump-free texture). Add salt to taste, 1 tablespoon of finely chopped green chillies, 2 tablespoons of chopped cilantro, and 1 teaspoon of black pepper powder. Mix well and set aside.
⏱️ 20 min - 2
For the filling, heat 3 tablespoons of oil in a pan. Add the 1/2 large sliced onion and sauté for 1–2 minutes until slightly softened. Then, add 1 tablespoon of ginger garlic paste, salt to taste, 1/2 teaspoon of turmeric powder, and 1 1/2 teaspoons of red chilli powder. Sauté for another 3–5 minutes, stirring constantly.
⏱️ 8 min - 3
Add the 300–350 grams of minced meat to the pan and cook on high heat, stirring constantly for a few minutes, until it changes color. Pour in 3/4 cup of water, cover the pan, and cook on a low flame for about 15 minutes, or until the meat is tender.
⏱️ 20 min - 4
Uncover the pan and increase the heat to high. Cook until all the water evaporates and the qeema becomes dry. Stir in 1/2 teaspoon of garam masala powder, 2 tablespoons of cilantro, and 1/2 tablespoon of lemon juice. Mix well and let the qeema filling cool completely.
⏱️ 10 min - 5
Lightly grease your hands with oil. Take about 1/2–3/4 cup of the potato mixture and flatten it in your palm to create a well in the center. Place approximately 2 teaspoons of the cooled qeema filling into the well and carefully seal the potato mixture around the filling to form a cutlet. Repeat this process with the remaining potato mixture and qeema filling.
⏱️ 20 min - 6
In a shallow bowl, beat the 2 eggs with salt to taste and a pinch of black pepper powder. Dip each shaped cutlet into the egg mixture, ensuring it's fully coated. Heat oil for shallow frying in a pan over medium-high heat. Once the oil is hot enough, carefully place the cutlets in the pan. Fry until golden brown on both sides, making sure one side is set before flipping to prevent breakage. Avoid overcrowding the pan.
⏱️ 15 min