Paneer cutlet is a easy, quick to prepare snack idea for evening. Full video, step by step detailed pictures of no onion no garlic paneer cutlet recipe.
I have tried paneer cutlet only once before this. Have not thought making cutlet with paneer until when I tasted in Bikanervala when Aj ordered it. I liked the way they had shaped into hearts, wanted to try the same way but somehow forgot and made a regular shape. Last time when I tried after seeing a Youtube video was with onion, I wanted to make a no onion no garlic version, so used the same recipe as in my paneer pasanda recipe. But since this is had as snack, I added masala powders to make it more flavourful and tasty.
It turns out super soft and delicious. I thought I should make this often. I kept the recipe simple without any additions other than potato, but you can fortify with carrot or other veggies. But make sure to chop really fine, otherwise you will have difficult time keeping the cutlet in shape while cooking.
Paneer cutlet recipe
Ingredients
- Paneer cubes – 2 cups
- Potato – 1 cooked
- Maida – 2 tbsp
- Green chilli – 1
- Red chilli powder – 1 tsp
- Kitchen king masala – 1/2 tsp
- Chaat masala – 1/2 tsp
- Turmeric – 1/8 tsp
- Coriander leaves – 1/4 cup
- Salt – as needed
- Bread crumbs – 1/2 cup
- Maida – 2 tbsp to coat
- Oil – To deep fry
Instructions
- Pressure cook potato and crumble/ grate for even mixing. Keep paneer immersed in hot water until soft (20 mins). Drain water, crumble in a mixer.
- Take crumbled paneer in a mixing bowl. Add potato, maida, very finely chopped green chilli and coriander leaves, red chilli powder, garam masala powder, chaat masala powder, turmeric powder, required salt. Mix well.
- Divide into equal sized balls. Shape into cutlets (Your favorite shape).In a shallow dish, make a paste of maida with little water, salt. The paste should not be too thick.
- Dip the shaped cutlets in maida paste, coat with bread crumbs. Heat oil in kadai and deep fry in batches until golden. Drain in paper towel.
Video
Notes
- I usually microwave potato for 2 or 3 mins (wash, prick in 2-3 places). This ensures no water is retained in the potato, so no sogginess.
- Potato, maida are added for binding. If your cutlet breaks, you can add more maida or even grind a bread slice and mix with the mixture for troubleshooting. Adjust spice accordingly.
- If you want to make this cutlets gluten free, you can use gram flour for binding, corn flour for coating.
- Grinding paneer in mixer ensures really fine crumble and helps in binding easily.
How to make paneer cutlet:
- Pressure cook potato and crumble/ grate for even mixing.
- Keep paneer immersed in hot water until soft (20 mins). Drain water, crumble in a mixer.
- Take crumbled paneer in a mixing bowl. Add potato, maida, very finely chopped green chilli and coriander leaves, red chilli powder, garam masala powder, chaat masala powder, turmeric powder, required salt. Mix well.
- Divide into equal sized balls. Shape into cutlets (Your favorite shape).
- In a shallow dish, make a paste of maida with little water, salt. The paste should not be too thick.
- Dip the shaped cutlets in maida paste, coat with bread crumbs.
- Heat oil in kadai and deep fry in batches until golden. Drain in paper towel.
Serve hot with sauce.
Hi Raji
Your recipes and presentation are awesome..Can we replace paneer with tofu?
nice recipe di
Thank you so much for the feedback. Sorry I just saw your previous enquiry.
Lovely recipe! Very easy to follow also