Paneer cutlet
Paneer cutlet are a delicious snack made with paneer, spices & other basic ingredients. These are a great tea time snack.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 1 cup paneer crumbled (Indian Cottage Cheese)
- ¾ cup potato boiled or mashed mixed veggies or sweet corn (pulsed coarsely)
- 2 to 3 green chilies chopped small (adjust)
- ¼ cup bread crumbs or powdered poha (adjust as needed)
- 1 tsp ginger paste
- ¼ tsp cumin or jeera
- 1 medium onion optional
- 1/8 tsp turmeric or haldi
- ¾ tsp garam masala powder
- handful coriander leaves chopped
- Salt to taste
How to make the recipe
Preparation for paneer cutlet
- Boil veggies till soft cooked without making mushy. Mash them. If using sweet corn, boil them till al dente. Cool and pulse them in a blender.
- Add them to a bowl. Also add paneer, bread crumbs, salt, cumin, ginger, turmeric, garam masala, coriander leaves and chilies.
- Mix them well to make a dough. If the mixture is too soft, you can add more bread crumbs.
Making patties
- Make patties using the mixture. The patties should not be too thin or thick.
- Grease a pan generously with oil and heat it.
Making paneer cutlet
- When the pan is hot enough, place these on the pan.
- Flipping to the other side, fry them until golden and crisp.
To bake paneer cutlets
- For baking in oven, preheat the oven to 220 C.
- Prepare a baking tray, grease it well.
- Make small thin patties (appr ¼ inch), and smear little oil on them.
- Bake for 10 to 15 mins, next flip them to the other side.
- Repeat baking paneer cutlet for another 10 to 12 mins.
- Serve with chutney or ketchup.
NUTRITION (estimation only)
Calories: 231kcal | Carbohydrates: 15g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 143mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin C: 9.2mg | Calcium: 300mg | Iron: 1.7mg