Paneer Cutlet

Step by StepJump to Recipe

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.

paneer cutlet served on a plate

About Paneer Cutlet

This recipe of paneer cutlet is similar to the Veg Cutlet Recipe which was one of my earlier posts way back in 2009. The addition of paneer makes these cutlets have a soft texture and yet they are crisp from outside. These cutlets have some veggies added to them – carrots, green peas and potatoes.

For a healthier option, you can even bake these paneer cutlet. I have pan-fried them. Please do not deep fry as these cutlets are light and soft and they may break while frying. You can even use tofu instead of paneer.

Paneer cutlet can be served hot or warm with any sauce or chutney or dip of your choice. I usually prefer 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 cutlets with it.

Step-by-Step Guide

How to make Paneer Cutlet

Preparing 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.
veggies in a pressure cooker

2. In a mortar-pestle take 1 green chili, 2 medium garlic cloves and 1 inch ginger.

green chili garlic and ginger in a mortar pestle

3. Crush to a semi-coarse paste. Keep aside.

green chili garlic and ginger paste

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.

crumbled paneer

5. Take the boiled veggies in a mixing bowl or pan. When you mash them, the vegetables can be warm or at room temperature.

boiled veggies in a bowl

6. With a vegetable masher mash the veggies very well.

mashing boiled veggies

7. Add the crushed ginger+garlic+green chilli paste.

prepared paste added to mashed veggies

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.

ground spice powders added

9. Add crumbled paneer.

paneer added

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.

rice flour and salt added

11. Next add 2 tablespoons of chopped coriander leaves (cilantro).

coriander leaves added

12. Mix everything very well. Do check the taste and if required add more salt.

paneer cutlet mixture

13. Take a portion of the mixture and shape it into cutlet.

paneer cutlet made from mixture

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.

paneer cutlet placed on rava

15. Coat well and dust off the excess rava.

paneer cutlet coated with rava

Frying 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.

paneer cutlet placed on tawa

17. When the base is golden, flip gently without breaking them using a spatula.

frying paneer cutlet on skillet

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.

fried paneer cutlet placed on kitchen paper towels

20. Serve these mix veg paneer cutlet hot or warm with any sauce or dip or chutney like saunth chutney or mint chutney or mint cilantro chutney or tomato ketchup.

They make for a delicious tea-time snack. For best taste have them hot.

paneer cutlet served on a plate

Helpful 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 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 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 Snacks Recipes

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

paneer cutlet recipe

Paneer Cutlet

These Paneer cutlet are easy to prepare crisp cutlets made with paneer (Indian cottage cheese), mix vegetables, herbs and spices.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine North Indian
Course Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

Veggies

  • 3 potatoes – small to medium-sized, 150 grams
  • 1 carrot – medium-sized, 100 grams
  • cup green peas fresh or frozen
  • 2 cups water for pressure cooking

Other ingredients for paneer cutlet

  • 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 Powder
  • 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.

Making paneer cutlet

  • 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.

Frying 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)

Nutrition Facts
Paneer Cutlet
Amount Per Serving
Calories 443 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 33mg11%
Sodium 189mg8%
Potassium 804mg23%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 3g3%
Protein 13g26%
Vitamin A 2698IU54%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 38mg46%
Vitamin E 5mg33%
Vitamin K 10µg10%
Calcium 280mg28%
Vitamin B9 (Folate) 57µg14%
Iron 2mg11%
Magnesium 54mg14%
Phosphorus 135mg14%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Paneer Cutlet post from the archives (June 2017) has been republished and updated on 22 September 2021.

Share This Recipe:

PinWhatsAppPrintShares408

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

3 Comments

  1. Hi
    It’s looking very yummy. I am going to try this definitely. I really like your all recipes.5 stars