First we prepare cutlet, take boiled rice and boiled potatoes and mash them with masher. Add oats powder, black pepper powder and salt. Mix them well and prepare lemon size balls and press them to get the shape of the cutlet.

Now heat refined oil in pan and fry the cutlets till they become golden brown in colour from all the sides. Crispy rice and potatoes cutlet are ready.

Now we'll prepare curry. First take tomatoes, onion, green chilli and ginger in mixture jar and blend them to prepare a mixture. Then heat ghee in a pan, add asafoetida and cumin seeds. When they start to crackle add the tomatoes, onion mixture and cook for 2-3 minutes.

Now add Red chilli powder, turmeric powder and coriander powder. Mix them well and cook for 2 minutes. Then add kashmiri red chilli powder and garam masala and cook till ghee start seperating. Then add milk cream, mix them well and cook till cream turns into ghee.

Now add water let it boil for 2 minutes. Add salt and sugar and boil it till the required consistency is achieved. Finally Cook for 5 minutes more. Add cutlets and serve hot with chapatts.