paneer cutlet recipe
Print Recipe
5 from 2 votes

paneer cutlet

paneer cutlet recipe  - easy to prepare crisp cutlets made with paneer and mix vegetables.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: snacks
Cuisine: north indian
Servings: 3
Calories: 446kcal
Author: Dassana Amit


veggies for paneer cutlet

  • 3 small to medium potatoes OR 150 grams potatoes
  • 1 medium carrot OR 100 grams carrots
  • cup green peas fresh or frozen, (matar)
  • 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 (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera 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


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 paneer 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.


  • do not deep fry these paneer cutlets.


Calories: 446kcal | Carbohydrates: 28g | Protein: 13g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 895mg | Potassium: 367mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5760IU | Vitamin C: 16.5mg | Calcium: 430mg | Iron: 5.5mg