Paneer Cutlet
Crafting these paneer cutlets is a simple endeavor. These crispy cutlets are concocted using a blend of paneer (Indian cottage cheese), mixed vegetables, fragrant herbs, and aromatic spices.
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 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 msala
- 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.
Nutrition
Calories: 443kcalCarbohydrates: 46gProtein: 13gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 33mgSodium: 189mgPotassium: 804mgFiber: 5gSugar: 3gVitamin A: 2698IUVitamin C: 38mgCalcium: 280mgIron: 2mg
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