How to make a Paneer Cutlet is described here with step-by-step pictures. These are very easy to make and perfect for tea-time snacks. It would be an excellent appetizer for parties and functions.
Large batches can be made for parties without spending much time in front of the stove. It does not need any exclusive or fancy side dishes to be served with.
Simple ketchup will be a great side dish to be paired up with.
Cutlets are famous because of their texture and flavor. These Paneer cutlets are also crisp outside and soft and moist inside. Just melts in your mouth; yummy it was.
I'm writing this post around 3 in the afternoon; it makes me feel tempting and mouthwatering. I was blaming myself and should have saved a few to munch on today.
What is Paneer? Paneer is homemade cottage cheese. Many of us make it at home, and stores also carry good quality paneer. You may use either one of them.
Substitutions for Panner? Ricotta cheese or cottage cheese would be a perfect substitution. And they are available in most of the grocery stores.
Few Tips for making Paneer Cutlet:
- If you plan to make this paneer cutlet recipe, you may boil the potatoes in advance and put them in the refrigerator. Refrigerated boiled potatoes stay suitable for 4-5 days if stored in airtight containers.
- If the paneer is homemade, you may also make it well in advance and store it in the air container in the refrigerator.
- But deep fry the cutlets just a few hours before serving. This prevents it from becoming soggy after a while.
- It does taste great if it is served hot.
- If you avoid deep-fried food, shallowly fry them in the heavy-bottomed pan.
- Use the non-stick pan for shallow frying to minimize oil consumption.
- I have listed only the essential ingredients for making paneer cutlets. You may also use grated carrots, cauliflower, and beets as other ingredients.
- If you want the less spicy version, reduce the number of chilies and chili powder in the ingredient list.
How to Make Paneer Cutlets:
Grate paneer finely. Alternatively, use a blender/mixer for grating. Add paneer chunks to the mixer jar. Pulse the machine for a few seconds until it crushed up finely.
In a mixing bowl, mash the potatoes until no big lumps are seen. Add grated paneer, green peas, chopped green chilies, coriander leaves, chili powder, and salt.
Combine them well, and make them into small-sized balls. Then, pat them on the flat circle-shaped patties.
On a small plate, add poppy seeds. Place each patty over the poppy seeds and gently press them until they get coated evenly.
In medium flame, heat cooking oil in a pan. Add these patties gently and fry them until they become golden brown on all the sides.
Transfer fried paneer cutlets to the kitchen towel to remove excess oil and serve hot with ketchup or green chutney.
Other Indian recipes you may like,
Printable recipe card
How to make Paneer Cutlet
- 1 cup paneer grated
- 1 cup potato cooked and mashed
- ½ cup green peas
- 2 green chili /serrano pepper
- ¼ cup coriander leaves /cilantro-chopped
- ½ teaspoon red chili powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup vegetable oil
- Grate panner finely or use a blender for grating.
- In a mixing bowl, mash the potatoes until no big lumps seen.
- Add grated paneer, green peas, chopped green chili, chopped coriander leaves, red chili powder, and salt.
- Combine them well, and make it into small sized balls. Then pat them into flat circle shaped patties. And set aside.
- In a small plate add poppy seeds.
- Place each patties over the poppy seeds and gently press them until they get coated evenly.
- In medium heat, place a pan and add vegetable oil for frying .
- Add these patties gently and fry them until they becomes golden brown on all the sides.
- Transfer fried cutlets to a kitchen towel to remove any excess oil and serve paneer cutlets hot with ketchup or green chutney.