Name: Nawabi green cutlet recipe by jayashree rao at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: Spinach 1 cluster; Capsicum 1; Green peas 1 bowl; Onion 2; Potato 2; Green chilly 2; Cumin 1/2 tsp; Pepper Powder 1tsp; Cornflour 2tbsp; Water for mixing; Semolina 1/2 cup; Cottage cheese 1/2 bowl; Dry fruits pieces as raisins, cashew and almonds 1/4 bowl; Coriander finely chopped 1tbsp; Salt to taste; Oil for frying and sauting

Ingredients Serving: 12

Spinach 1 cluster
Capsicum 1
Green peas 1 bowl
Onion 2
Potato 2
Green chilly 2
Cumin 1/2 tsp
Pepper Powder 1tsp
Cornflour 2tbsp
Water for mixing
Semolina 1/2 cup
Cottage cheese 1/2 bowl
Dry fruits pieces as raisins, cashew and almonds 1/4 bowl
Coriander finely chopped 1tbsp
Salt to taste
Oil for frying and sauting

Instructions

Wash the veggies and finely cut them. Boil the potatoes in pressure cooker.
Take a pan and a teaspoon of oil. Add cumin, as it splutters, put the onion pieces. Reserve some for the stuffing that you will need later.
As the onions turn pink, add capsicum and saute for a while.
Next add the spinach leaves. Finally put in the green peas, let cook for a while . Allow to cool.
Grind it to a paste along with green chilly. Put it in a wide bowl. Mash the potatoes. Mix italong with paste. Add salt and pepper powder to it. The cutlet mixture is ready now.
To make the stuffing , in a small bowl crumble paneer, add the onions, dry fruits, salt and chopped coriander. Mix well.
Make a paste of cornflour with a little water and keep it ready for use.
Take a ball of the mixture, flatten it between palms. put some filling in it and enclose it. Dip it in the cornflour paste, remove it immediately and roll it in semolina.
Heat oil in a kadai. Slowly, put it in the coated cutlet and deep fry on medium flame. Turn it around with a ladle and cook till golden in colour.
Repeat for the next of the mixture.
Serve with chutney or tomato ketchup.

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