Beef Cutlet
Prep time
Cook time
Total time
Beef cutlets, a childhood favourite. Crisp outside, soft, tender yet spicy inside.
Recipe type: Snack
Cuisine: Indian
Serves: 24
  • 1 kg beef (you can also use buff/mutton)
  • 1 kg potatoes
  • 1 tsp peppercorns
  • 1 inch cinnamon
  • 5-6 cloves
  • 4 cardamom
  • 4 tsp meat masala powder
  • 1 tsp chilli powder
  • .25 turmeric powder
  • 10 - 12 green chillies
  • 3+ 5sprigs curry leaves
  • 1 kg onions, sliced
  • 10 cloves garlic
  • 4 tablespoons of minced ginger
  • ½ cup oil
  • salt to taste
  • oil to deep fry
  • 4-5 cups of breadcrumbs (made from rusk grinding up some rusk in the mixie)
  • 5-7 egg whites, whisked till well liquidated.
  1. Boil the potatoes
  2. Clean, wash and cut the meat into large chunks (about 3 inches). Mix well with 1 tsp salt, the chilli and turmeric powders, 2 tablespoon of the minced ginger, 3 sprigs curry leaves, garlic, peppercorns, cinnamon, cardamom and cloves and pressure cook without any added water. My mom cooked this years batch on high heat for 2 whistles and then reduced the heat and cooked for another 10 minutes till tender. But she says that you may need to cook a little longer if the meat you've got is tougher.
  3. Once the meat is cooked, open the cooker and check to see if there is any gravy. If there is, cook the meat without a lid to let all the juices evaporate. Let cool.
  4. When cooled, shred the cooked meat in a food processor or mixie. Do not grind to a paste. Just enough to ensure there are no meat chunks left and you can see fibres of the meat distinctly.
  5. Heat oil, stir fry the onions, minced ginger, curry leaves and green chilli till the onions are softened, glassy and just starting to brown around the edges. Add in the minced meat and meat masala and stir through. Taste for seasoning and correct as required. Switch off the gas and let cool.
  6. Now crush the potatoes in your hands and mix into the minced meat - onion mixture. Check and correct seasoning once more.
  7. Knead the mixture. Grabbing a handful at a time, squeeze the mixture with your hands to pack it all in and shape into a firm, oblong, baseball shape. Press gently but firmly to flatten, while ensuring that the sides are all smooth and without cracks. This step is critical to making sure that your cutlets do not disintegrate while frying.
  8. Dip lightly in the breadcrumbs and keep aside till all cutlets are shaped. Your cutlets are now ready to be fried. You can also keep these in the freezer and use over the course of the next few days.
  9. Just before frying, dip in beaten egg whites and then roll in the bread crumbs till the entire surface is evenly coated.
  10. Deep fry till the cutlets are golden. I've also successfully coated these in oil and air fried them with great success.
Recipe by Bombay Chowparty at