Paneer Cutlet (With Mix Veggies)
These Paneer cutlet are easy to prepare crisp cutlets made with cottage cheese and mix vegetables.
veggies for paneer cutlet
small to medium potatoes
or 150 grams potatoes
or 100 grams carrots
fresh or frozen
water for pressure cooking
other ingredients for paneer cutlet
or 1.75 cups grated or crumbled paneer
medium garlic cloves,
1 to 2
pinches of turmeric powder
red chili powder
garam masala powder
salt as required
3 to 4
or corn starch or arrow root flour or roasted gram flour
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 cutlet are crisp and golden.
Place them 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.
full recipe -