Paneer Cutlet

Paneer is a very important food item for vegetarians, not only due to its amazing versatility, but also health-wise. Paneer,being a milk product, has also its nutrients, calcium, minerals, vitamins etc. On top of that, it is used in innumerable dishes,both in vegetarian as well as non vegetarian recipes. Paneer Cutlet is one such easy recipe that can be made in a jiffy. Basically, paneer is the main ingredient with boiled potato used to increase mass and volume and give support to it as paneer is very soft and crumbles easily. Additionally, various compatible boiled vegetables like corn, peas and carrots etc can be used for variations and as per taste preference.
Course Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 10 cutlets
Calories 97 kcal
Author Anju Bhagnari

Ingredients

  • 150 grams Paneer
  • 1 medium-sized Potato (Boiled)
  • 2-3 tbsp Rice Flour
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1 Green Chilli
  • 1 tbsp Fresh Coriander Leaves
  • 2 tbsp Rawa
  • 1 tsp Ginger-Garlic Paste
  • 2 tbsp Oil
  • 1 cup Vegetables (Optional) (Boiled peas, carrot and corn)

Instructions

  1. Chop the fresh coriander leaves and the green chilli. Grate the paneer and the boiled potato. (Paneer used should be cold so that it is easier to grate it.)

  2. In a bowl or a big plate, take the grated paneer and the potato. Add the Ginger-Garlic paste and the rice flour.

  3. In place of rice flour, any binding agent like bread crumbs, dry roasted besan can also be used.

  4. Season with salt and red chilli powder. Put in the chopped chilli and coriander leaves.

  5. With a gentle hand, mix it all up.

  6. At this point, boiled vegetables like peas, carrot, and corn can be added, if using.

  7. If the mixture feels very soft, additional 1 tablespoon of rice flour can be added.

  8. Divide the mixture into equal size balls. Roll each gently and slightly press to flatten. Ready all cutlets similarly.

  9. Roll them in the rawa and again press them so that rawa sticks well on each.

  10. Now, these cutlets can be shallow fried, deep fried, baked or air-fried as per preference.

  11. For shallow frying, heat a nonstick pan on low flame. Spread about 1 to 2 tablespoon oil.

  12. Place a few cutlets at a time and let cook on each side till golden brown in color.

  13. Fry all the cutlets and remove on paper towels when done.

  14. Serve hot with chutney, dip or sauce.