Muringayila - Paneer Cutlet (Drumstick leaves - Paneer cutlet)

Ingredients 

Drumstick leaves - 3 handful 

Paneer - 200 gms

Potatoe - 3 nos ( big)

Onion - 1 no

Ginger - a small piece 

Garlic - 3 - 4 cloves

Curry leaves - a few

Turmeric powder -½ tspoon

Garam masala - ¾ tspoon

Pepper powder - 1 tspoon 

Green chilli(optional, if you want to increase spice level) - 2- 3nos

Salt - to taste

Egg - 2 nos

Bread crumbs - to coat the cutlets

Oil - for deep frying

Method of preparation 

First, cook the potato with skin in a pressure cooker. When cool, remove the skin and mash well.

Finely chop onion, ginger, garlic green chillies and curry leaves.

Crumble the paneer well. Wash the drumstick leaves well, drain the water and chop them into small pieces

Put a pan on the stove and when it is hot, pour 2-3 tablespoon oil into it. When the oil is hot, add the chopped onion mix and saute well. Everything should be sauted well to get rid off the raw taste , no need to turn into brown color. 

When the onion is sauted well, reduce the flame and add turmeric powder and garam masala to it. Saute well.  After that add the paneer and drum stick leaves, stir well.  Sprinkle some water and cook covered.

After it is cooked well, add the mashed potato and mix well with enough salt and pepper powder. After that cover it and cook on low heat for 1-2 minutes. After that turn off the stove and keep it to cool.

Take 2 eggs and beat them well. After cooling the cutlet mix well, roll it into small balls and spread it in the shape of cutlet, dip it in beaten egg and roll it in bread crumbs.

Place the frying pan in the stove and when it is hot, pour enough oil to submerge the cutlet. When the oil is hot, take the cutlets wrapped in bread crumbs one by one and fry them in the hot oil. Stove should be in medium flame.

Hot & crispy cutlets are ready. Serve with tomato sauce.