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1/2 kg pasande (fillets of beef cut in
2 teaspoon garlic paste
2 teaspoon ginger paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon ajwain
2 egg, beaten
Bread crumbs
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Combine meat, garlic, ginger, salt, chilli powder, garam masala and ajwain in a medium pot.
Cook over low heat for about 15 minutes, or until meat is almost tender and water has completely evaporated. Transfer to a plate and keep aside to cool.
Dip the cutlets first in egg, then coat with the bread crumbs.
Heat oil in a frying pan over medium high heat and fry the cutlets for about 5 minutes or until golden brown. Transfer to a plate lined with double thickness of paper towels.
Serve hot with French fries and ketchup.