To begin making the Rajma Malai Cutlet Recipe, prep all the ingredients and keep them ready. Soak the rajma for 8 hours overnight and then cook it in a pressure cooker until very soft with a little bit of salt. Once the rajma is cooked, drain the excess water and keep aside.

Cook the potatoes in a pressure cooker until soft. Once done, peel and mash the potatoes and keep aside.

Place cooked potatoes and rajma in a mixing bowl. Mash the rajma and the potatoes with a potato masher. Add paneer, besan, red chili powder, fennel seed powder, garam masala powder and salt in the mixture and mix everything well. You can also use a food processor to combine all the ingredients.

Once it is done, make medium sized patties out of this mixture.

In a different bowl, mix all-purpose flour along with just with enough water to make a smooth paste.

Dip the rajma cutlet in the flour paste and roll them gently in the bread crumbs.

Once finished, arrange them in the fridge for an hour (optional if you plan to make them fresh for parties)

Heat Figaro Pure Olive oil in a shallow fry pan.

Drop the cutlets and cook on both sides until they turn golden brown. Once the cutlets are done, remove from the pan and drain in kitchen paper towels.

Serve the Rajma Malai Cutlet along with a Yogurt Dip or Dhaniya Pudina Chutney to make a lip smacking appetizer.