These Paneer Cutlet are easy to prepare crispy, tasty cutlets made with Paneer (Indian cottage cheese), mix vegetables, herbs and spices. Cutlets, kababs and patties make for tasty snacks. There are various ways and methods through which one can prepare these snacks.
About Paneer Cutlet Recipe
This recipe of paneer cutlet is similar to the Veg Cutlet Recipe which was one of my earlier recipes that I had shared decades back.
To make these paneer cutlets, we use a base of mix vegetables to which grated paneer, spices and herbs are added.
The veggies that I add are boiled and cooked carrots, green peas and potatoes. The addition of paneer makes these cutlets have a soft texture and yet they are crispy from outside.
For a healthier option, you can even bake these paneer cutlet. I have pan-fried them in a skillet. Please do not deep fry as these cutlets are light and soft and they may break while frying.
For a plant based version, use extra firm tofu instead of paneer. You will have to grate the tofu and add to the veggie mash.
Paneer cutlet can be served hot or warm with any sauce or chutney or dip of your choice.
I usually prefer to serve them with Coriander Chutney or Tamarind Chutney or mint chutney. But since I had some tomato-cucumber-carrot chutney left in the fridge, I served these delicious paneer cutlets with it.
How to make Paneer Cutlet
Prepare Paneer Mixture
1. First peel and take 3 small to medium potatoes, 1 medium carrot and ⅓ cup green peas in a stovetop pressure cooker. Add 2 cups water and pressure cook for 3 to 4 whistles on medium to high heat.
When the pressure settles down on its own, then only open the lid. Drain all the water and let the veggies cool down completely.
- You can add veggies of your choice. It is a good way to use leftover veggies like potatoes, french beans, carrots, green peas (fresh or frozen), beetroot, broccoli, cauliflower, sweet corn etc.
- You can also boil the veggies in a pan or Instant pot adding water as needed.
2. In a mortar-pestle take 1 green chili, 2 medium garlic cloves and 1 inch ginger.
3. Crush to a semi-coarse paste. Keep aside.
4. In a bowl crumble 200 grams paneer finely. You can even grate paneer. You will need 1.75 cups of grated or crumbled paneer. Cover and keep aside.
Make sure to crumble the paneer finely or else you will get larger chunks in the mixture.
5. Take the boiled veggies in a mixing bowl or pan. When you mash them, the vegetables can be warm or at room temperature.
6. With a vegetable masher mash the veggies very well.
7. Add the crushed ginger+garlic+green chilli paste.
8. Then add the following spice powders:
- 1 to 2 pinch of turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder (or cayenne pepper)
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- ¼ teaspoon garam masala powder
You can adjust or vary the spice powders as per your taste preferences.
9. Add crumbled paneer or grated paneer. Remember to crumble the paneer evenly, so that you do not have uneven pieces of paneer in the cutlets.
10. Add 3 to 4 tablespoons of rice flour and salt as required.
Instead of rice flour, you can also use cornstarch or arrowroot flour or roasted besan (gram flour) or sattu flour or bread crumbs.
11. Next add 2 tablespoons of chopped coriander leaves (cilantro).
12. Mix everything very well. Do check the taste and if required add more salt.
Shape & Dredge Cutlets
13. Take a portion of the mixture and shape it into cutlet.
14. In a plate take 3 tablespoons rava (sooji or cream of wheat). Place the paneer cutlet on the rava.
Instead of rava (semolina or cream of wheat), you can also use crushed oats, rice flour, bread crumbs, or crushed corn flakes.
If you want to make this dish gluten-free then use gram flour (besan) or rice flour or skip coating the cutlet with any flour.
15. Coat well and dust off the excess rava.
Make Paneer Cutlet
16. Heat 3 tablespoons of oil in a pan or tawa or skillet. Keep the heat to medium-low or medium. When the pan becomes hot then place the paneer cutlet.
17. When the base is golden, flip gently without breaking them using a spatula.
18. Fry the second side too without golden. Flip a couple of times till the cutlets are crisp and golden.
Place the fried paneer cutlet on kitchen paper towels to remove excess oil. Fry the remaining batches of paneer cutlet adding more oil if required.
20. Serve Paneer Cutlet hot or warm with any sauce or dip or chutney like tamarind chutney or Pudina Chutney or mint cilantro chutney or Tomato Ketchup.
They make for a delicious tea-time snack. For best taste have them hot.
Expert Tips
- You can use steamed sweet corn instead of green peas.
- Mix veggies of your choice can be included. You can add vegetables like potatoes, carrots, french beans, green peas, cauliflower, beets, broccoli, corn etc.
- If baking paneer cutlet, then bake them at 180 degrees celsius in a preheated oven till the tops are golden and crisp. Brush some oil on the cutlets before baking.
- Less oil can also be used while pan frying. However don’t deep fry them as these cutlets are soft and can break while deep frying.
- Less spice powders can be added as per your taste preferences. For kids sensitive to spicy taste, skip green chilli and reduce ginger and garlic. Skip or add the remaining spice powders in less amounts.
- Tofu can be used instead of paneer.
- Use fresh homemade paneer, if possible.
- Skip garlic for a no onion and no garlic version.
- To make a gluten free option, coat the paneer cutlet in rice flour or gram flour (besan) and then fry. You can even skip coating the cutlets with any flour.
Few more tasty Paneer Recipes
Paneer Recipes
Indo Chinese Recipes
Paneer Recipes
Paneer Recipes
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Paneer Cutlet Recipe (With Vegetables)
Ingredients
Veggies
- 3 potatoes – small to medium-sized, 150 grams
- 1 carrot – medium-sized, 100 grams
- ⅓ cup green peas fresh or frozen
- 2 cups water for pressure cooking
Other ingredients
- 200 grams Paneer or 1.75 cups grated or crumbled paneer
- 1 green chili – chopped
- 2 garlic cloves – chopped, medium-sized
- 1 inch ginger chopped
- 1 to 2 pinches turmeric powder (ground turmeric)
- ¼ teaspoon Red Chili Powder or cayenne pepper
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon Cumin Powder (ground cumin)
- ¼ teaspoon Garam Masala
- salt as required
- 3 to 4 tablespoons Rice Flour or cornstarch or arrow root flour or roasted gram flour
- 2 tablespoons chopped coriander leaves (cilantro)
- 3 tablespoons rava (suji or fine semolina) or breadcrumbs or crushed oats or crushed corn flakes
- 3 tablespoons oil for pan frying or as required
Instructions
Preparation
- First peel and take 3 small to medium potatoes, 1 medium carrot and ⅓ cup green peas in a stovetop pressure cooker.
- Add 2 cups water and pressure cook for 3 to 4 whistles on medium to high heat. When the pressure settles down naturally, then only open the lid.
- You can also boil the veggies in a pan or Instant pot adding water as required.
- Drain all the water and let the veggies cool down completely.
- In a mortar-pestle take green chili, garlic cloves and ginger (all chopped).
- Crush to a semi-fine paste. Keep aside.
- Crumble the paneer finely. You can even grate paneer. You will need 1.75 cups grated or crumbled paneer. Cover and keep aside.
Shaping & dredging
- Take the boiled veggies in a mixing bowl or pan.
- With a vegetable masher mash the veggies.
- Add the crushed ginger+garlic+green chilli paste.
- Add the spice powders – turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powder.
- Add the crumbled paneer.
- Add rice flour and salt as required. Instead of rice flour, you can also use corn starch, arrow root flour or roasted besan (gram flour) or sattu flour.
- Next add chopped coriander leaves.
- Mix everything very well. Do check the taste and if required add more salt.
- Take a portion of the mixture and shape them into cutlet.
- In a plate take rava (semolina) in a plate. Place the paneer cutlet on the rava. Coat well and dust off the excess rava. Make all cutlets this way and coat them with rava. Keep aside.
- Instead of rava, you can also use crushed oats, rice flour, bread crumbs, or crushed corn flakes.
Making paneer cutlet
- Heat 3 tablespoons oil in a pan or tawa or skillet. Keep the heat to medium-low or medium. When the pan becomes hot then place the paneer cutlet.
- When the base is golden, flip gently using a spatula without breaking them.
- Fry the second side too without golden. Flip a couple of times till the cutlet are crisp and golden.
- Place them on kitchen paper towels to remove excess oil. If needed add more oil while frying. Fry the paneer cutlets in batches this way.
- Serve paneer cutlet hot with any sauce or chutney or dip. I generally serve them with coriander chutney or mint chutney or tomato ketchup.
- They make for a delicious tea time snack. For best taste have them hot or warm.
Notes
- Do not deep fry these paneer cutlets as they can break.
- If you want to bake them for a healthier version, then bake at 180 degrees celsius in a preheated oven till the tops are golden and crisp. Brush some oil on the cutlets before baking.
- You can use veggies like carrots, french beans, potatoes, cauliflower, corn, beetroots, green peas (fresh or frozen), corn, broccoli etc.
- Use fresh paneer. Instead of paneer you can use tofu.
- You can adjust the quantity of spice powders as per your preferences. e.g if making them for small kids then don’t add green chili, reduce ginger garlic and consider skipping or reducing other spice powders.
- For preparing gluten-free cutlets, coat the cutlet either in rice flour or gram flour or you can altogether skip coating them with any flour.
Nutrition Info (Approximate Values)
Paneer Cutlet recipe from the archives was first published on June 2017.
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Hi
It’s looking very yummy. I am going to try this definitely. I really like your all recipes.
thanks zeba. do try this recipe and i hope you will like it.