Aloo Gobi Cutlets

I hate wasting food and keep finding ways to use leftovers. This is my twist on the aloo gobi sabzi. I added some paneer and mint leaves and shaped it into cutlets. When I served it to my husband he could hardly tell that it was the same aloo gobi we had the previous night for dinner.
Preparation time: 15-20 minutes

  • 1 cup aloo gobi ki sabzi
  • 2-3 green chillies chopped
  • 2-4 mint leaves chopped
  • 1tbsp ginger grated
  • 3 tbsp paneer grated/mashed
  • 2 slices of bread with edges removed
  • Salt to taste
  • ½ tsp coriander powder
  • Bread crumbs (I used Italian style, use sooji to coat the cutlet as an alternative)
  • Oil for frying

  • In a bowl mash aloo gobi thoroughly. Add the bread, ginger, mint, green chilies, paneer, salt, coriander powder and mix well till it binds like dough.
  • Now with wet hands, make small balls and flatten them with the palm of your hand. Take bread crumbs/sooji in a plate and generously coat the cutlets on both sides with it and keep aside.
  • Heat oil in a frying pan. Fry the cutlets till they are golden brown on both sides. 
  • Serve with your favorite chutney or sauce.

Note: This recipe is my entry to this month’s contest on cauliflower on this website: