Paneer Cutlet

Step 1

First peel and take 3 small to medium potatoes, 1 medium carrot and ⅓ cup green peas in a stovetop pressure cooker.

Step 2

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.

Step 3

You can also boil the veggies in a pan or Instant pot adding water as required.

Step 4

Drain all the water and let the veggies cool down completely.

Step 5

In a mortar-pestle take green chili, garlic cloves and ginger  (all chopped).

Step 6

Crush to a semi-fine paste. Keep aside.

Step 7

Crumble the paneer finely. You can even grate paneer. You will need 1.75 cups grated or crumbled paneer. Cover and keep aside.

Step 8

Take the boiled veggies in a mixing bowl or pan.

Step 9

With a vegetable masher mash the veggies.

Step 10

Add the crushed ginger+garlic+green chilli paste.

Step 11

Add the spice powders - turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powder.

Step 12

Add the crumbled paneer.

Step 13

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.

Step 14

Next add chopped coriander leaves.

Step 15

Mix everything very well. Do check the taste and if required add more salt.

Step 16

Take a portion of the mixture and shape them into cutlet.

Step 17

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.

Step 18

Instead of rava, you can also use crushed oats, rice flour, bread crumbs, or crushed corn flakes.

Step 19

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.

Step 20

When the base is golden, flip gently using a spatula without breaking them.

Step 21

Fry the second side too without golden. Flip a couple of times till the cutlet are crisp and golden.

Step 22

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.

Step 23

Serve paneer cutlet hot with any sauce or chutney or dip. I generally serve them with coriander chutney or mint chutney or tomato ketchup.

Step 24

They make for a delicious tea time snack. For best taste have them hot or warm.