Ingredients

  • 1 medium white onion- finely chopped shopping list
  • 1 red/orange/green bell pepper- finely diced shopping list
  • 1 cup frozen peas-carrots mix (thawed) shopping list
  • 4 small green chillies (not serrano) shopping list
  • 3/4 cup firm cubed tofu (I used Nasoya Brand)- drained well shopping list
  • 1 medium potato- boils, peeled, diced shopping list
  • 2 cloves garlic- minced shopping list
  • 1/2 tablespoon black mustard seeds shopping list
  • 5 curry leaves shopping list
  • pinch hing (Asafoetida optional) shopping list
  • 1 teaspoon cumin powder shopping list
  • 1 teaspoon turmeric shopping list
  • 1 lemon shopping list
  • 1 teaspoon salt (or to taste) shopping list
  • 1/2 bunch cilantro- washed-finely chopped shopping list
  • 3/4 cup Indian Breadcrumbs (recipe below) shopping list
  • 1/2 tablespoon vegetable oil shopping list
  • PAM original flavor shopping list
  • 1 red/white onion- cut into thick slices shopping list
  • 2 beefsteak tomatoes- cut into thick slices shopping list
  • few sprigs of cilantro shopping list
  • 1/2 cup mint-cilantro chutney spread (recipe below) shopping list
  • 4 Portugese Rolls (Or anything you like)- toasted shopping list

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil.
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Step 2

  • Add mustard seeds and saute for 30 seconds-till you hear popping noises.
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Step 3

  • Add curry leaves- BE CAREFUL, they pop hot oil!
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Step 4

  • Add onions and peppers- sweat for about 30 seconds.
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Step 5

  • Add chopped garlic, chilies and turmeric.
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Step 6

  • Saute for about 5-7 minutes, until the onions and peppers are soft.
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  • Length: 7 minutes

Step 7

  • Add peas and carrots mixture, cumin powder and salt.
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Step 8

  • Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.
  • Length: 10 minutes

Step 9

  • Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).
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Step 10

  • Mix and set aside to marinate for a bit.

Step 11

  • Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.
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Step 12

  • Add juice form half a lemon and half of the chopped cilantro.
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Step 13

  • Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.
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Step 14

  • In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.
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  • Length: 2 minutes

Step 15

  • Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves.
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Step 16

  • Serve with a slice of lemon and reduced-fat chips on the side.
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