Paneer cutlet recipe with step by step photos – easy to prepare crisp and tasty cutlets made with paneer and mix vegetables. Cutlets, kababs and patties make for tasty snacks. There are various ways and method through which one can prepare these snacks.
This paneer cutlet recipe is similar to the Veg cutlet recipe which was one of my earlier posts way back in 2009. Addition of paneer makes these cutlets have a soft texture and yet they are crisp from outside.
For a healthier option, you can even bake these paneer cutlets. 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.
Tips for making paneer cutlet
- You can use sweet corn instead of green peas.
- Mix veggies of your choice can be included.
- 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.
- Less spice powders can be added as per your preferences. For kids sensitive to spicy taste, skip green chilli and reduce ginger & garlic. Skip or add the remaining spice powders in less amounts.
- Tofu can be used instead of paneer.
- 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.
Paneer cutlet can be served with any sauce or chutney. I usually prefer coriander chutney or tamarind chutney. But since I had some tomato-cucumber-carrot chutney left in the fridge, I served these delicious cutlets with it.
How to make paneer cutlet
Preparation
1. First peel and take 3 small to medium potatoes, 1 medium carrot and ⅓ cup green peas in a pressure cooker. Add 2 cups water and pressure cook for 3 to 4 whistles on medium to high flame. When the pressure settles down, open the lid. Drain all the water and let the veggies cool down completely. You can add veggies of your choice.
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. Crumble 200 grams paneer finely. You can even grate paneer. You will need 1.75 cups grated or crumbled paneer. Cover and keep aside.
Making paneer cutlet
5. Take the boiled veggies in a mixing bowl or pan.
6. With a vegetable masher mash the veggies.
7. Add the crushed ginger+garlic+green chilli paste.
8. Add the spice powders – 1 to 2 pinch of turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ¼ teaspoon garam masala.
9. Add crumbled paneer.
10. Add 3 to 4 tablespoons rice flour and salt as required. Instead of rice flour, you can also use corn starch or arrow root flour or roasted besan (gram flour) or sattu flour.
11. Next add 2 tablespoons chopped coriander leaves.
12. Mix everything very well. Do check the taste and if required add more salt.
13. Take a portion of the mixture and shape into patties. Instead of rava, you can also use crushed oats, rice flour, bread crumbs, or crushed corn flakes.
14. In a plate take 3 tablespoons rava or sooji in a plate. Place the paneer cutlet on the rava.
15. coat well and dust off the excess sooji.
Frying paneer cutlet
16. Heat 3 tablespoons oil in a pan or tawa. Keep the flame to medium-low or medium and place the paneer cutlets.
17. When the base is golden, flip gently without breaking them.
18. Fry the second side too without golden. Flip a couple of times till the cutlets are crisp and golden. place fried paneer cutlet on kitchen paper towels to remove excess oil.
20. Serve paneer cutlet hot with any sauce or dip or chutney like saunth chutney or mint chutney or mint cilantro chutney.
Few more snacks recipes for you!
Paneer Cutlet
Ingredients
veggies for paneer cutlet
- 3 small to medium potatoes or 150 grams potatoes
- 1 medium carrot or 100 grams carrots
- ⅓ 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 medium garlic cloves, chopped
- 1 inch ginger, chopped
- 1 to 2 pinches of turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- salt as required
- 3 to 4 tablespoons rice flour or corn starch or arrow root flour or roasted gram flour
- 2 tablespoons chopped coriander leaves
- 3 tablespoons sooji or breadcrumbs or crushed oats or crushed corn flakes
- 3 tablespoons oil for pan frying
Instructions
preparation for paneer cutlet
- First peel and take 3 small to medium potatoes, 1 medium carrot and ⅓ cup green peas in a pressure cooker.
- Add 2 cups water and pressure cook for 3 to 4 whistles on medium to high flame. When the pressure settles down, open the lid.
- Drain all the water and let the veggies cool down completely.
- In a mortar-pestle take 1 green chili, 2 medium garlic cloves and 1 inch ginger (all chopped).
- Crush to a semi-fine paste. Keep aside.
- Crumble 200 grams 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 - 1 to 2 pinch of turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ¼ teaspoon garam masala.
- Add crumbled paneer.
- Add 3 to 4 tablespoons 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 2 tablespoons 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 in to patties. Instead of rava, you can also use crushed oats, rice flour, bread crumbs, or crushed corn flakes.
- In a plate take 3 tablespoons rava or sooji in a plate. Place the paneer cutlet on the rava. Coat well and dust off the excess sooji. Make all cutlets this way and coat them with sooji. Keep aside.
frying paneer cutlet
- Heat 3 tablespoons oil in a pan or tawa. Keep the flame to medium-low or medium and place the paneer cutlet.
- When the base is golden, flip gently without breaking them.
- Fry the second side too without golden. Flip a couple of times till the cutlet are crisp and golden.
- Place fried paneer cutlet on kitchen paper towels to remove excess oil.
- Serve paneer cutlet hot with any sauce or chutney or dip.
Notes
- Do not deep fry these paneer cutlets.
.
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.