How to make paneer cutlet, paneer cutlet recipe

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 flavorful 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.

Variations

• You can add ginger garlic paste, onion sauteed to this mixture.
• For gluten free option use corn starch (corn flour) or gram flour for coating and crushed corn flakes in place of bread crumbs.

Troubleshooting

• If the cutlet gets dissolved in oil while frying, it means there is not enough binding agent in the mixture and it’s watery. Add some bread crumbs to the mixture to make it firm and try again.

Storage

You can shape and arrange in a plate, cling wrap it and keep refrigerated for cooking later in the day. It will be good for couple of days.

You can also follow the same, freeze for 3 hours and then take out and freeze in a ziploc cover or freezer safe container.

To use frozen cutlet, you can leave it in counter top for 30 mins before frying.

Top tip

I recommend using fresh paneer, malai paneer for softest result. If using frozen, choose malai paneer, defrost it and before using it in the recipe.

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4.34 from 3 votes

Paneer cutlet recipe

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.

Course Snack

Cuisine Indian

Prep Time 30 minutes

Cook Time 15 minutes

Servings 8

1x2x3x

Cup measurements

Ingredients

• 2 cups Paneer cubes
• 1 Potato cooked
• 2 tablespoon Maida
• 1 Green chilli Minced
• 1 teaspoon Red chilli powder
• ½ teaspoon Kitchen king masala
• ½ teaspoon Chaat masala
• ⅛ teaspoon Turmeric
• ¼ cup Coriander leaves
• Salt – as needed
• ½ cup Bread crumbs
• 2 tablespoon Maida to coat
• Oil – To deep fry

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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. 
• Grinding paneer in mixer ensures really fine crumble and helps in binding easily.

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Step by step photos

1. Pressure cook potato and crumble/ grate for even mixing. 

2. Keep paneer immersed in hot water until soft (20 mins). Drain water, crumble in a mixer.

3. 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.

4. Divide into equal sized balls. Shape into cutlets (Your favorite shape).

5. In a shallow dish, make a paste of maida with little water, salt. The paste should not be too thick.

6. Dip the shaped cutlets in maida paste, coat with bread crumbs. 

7. Heat oil in  kadai and deep fry in batches until golden. Drain in paper towel.

Serve hot with sauce.