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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
Prep Time
5
minutes
Cook Time
25
minutes
Total Time
30
minutes
Servings
4
Author
Swasthi
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:
231
kcal
|
Carbohydrates:
15
g
|
Protein:
10
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
37
mg
|
Sodium:
143
mg
|
Potassium:
216
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin C:
9.2
mg
|
Calcium:
300
mg
|
Iron:
1.7
mg