Bhuna Gosht is a traditional Indian recipe which is a delicious classic lamb curry flavor...

Mutton and ridge gourd curry is an excellent meat preparation with mutton cooked in ridge...

Andhra Pradesh cuisine has mutton pickles. If you have it once and you will want to have...

Turnip Keema Curry is a nice dry dish and a popular dish in dhabas and restaurants especi...

Garlic pepper meat balls are a popular snack dish....

Lamb Head Curry, the curry was more delicious, it had a good flavor of mild sweetness and...

Aloo Aur Kheema Cutlet Recipe, How To Make Aloo Aur Kheema Cutlet Recipe

Name: Aloo Aur Kheema Cutlet
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2

These are a quick fix kind of cutlet which tastes amazing on its own or in a wrap. A perfect starter to any meal.

About Recipe

How to make Aloo Aur Kheema Cutlet

(89 ratings)

0 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Lamb

Servings : 2 persons
Published date : November 21, 2016

Ingredients used in Aloo Aur Kheema Cutlet
• Egg - 1 number.
• Oil - as required.
• Ginger garlic paste - 1/2 tea spoon.
• Chilll powder - 1/2 tea spoon.
• Pepper - 1/2 tea spoon.
• Salt - to taste.
• Onion (chopped) - 1 number.
• Mutton mince - 200 grams.
• Potatoe boiled - 6 numbers.
• Turmeric powder - 1/2 tea spoon.
• Garam masala - 1/2 tea spoon.
• Corainder leaves (chopped) - 1/2 bunch.
• Mint leaves (chopped) - 1/2 bunch.
Method:
Boil potatoes remove cover set aside for 10 minutes wash mince mutton heat the oil in a kadhai add chopped onion and saute it. Add mutton, salt, chillipowder, garammasala, turmericpowder, gingergarlicpaste, and fry this without water let this mixture become dry and cool it for 10 minutes. Mash potatoes add salt, pepper powder, corainder leaves, mint leaves and mix beaten egg with a pinch of salt make potatoes balls of equal size portions make a potatoe ball and fill the mince mutton mixture now rollthe flat like cutles dip in egg and shallow fry till golden brown. Serve hot