| In a large flat contained combine tandoori flavour base and yogurt. Add the cutlets and coat well. Cover and refrigerate for 30 minutes or overnight. Heat olive oil in a small saucepan. Add the onion and cook until translucent. Add freshly crushed garlic, tomatoes, peas and garam masala. Simmer until peas are tender. Grill, pan-fry or barbecue cutlets over high heat for 4-5 minutes on each side. Serve cutlets with basmati rice and a large spoonful of the spiced vegetables. Sprinkle with coriander leaves and serve. TIP: Allow at least 30 minutes for marinating. | 
