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How to make paneer cutlet
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5 from 4 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.
Prep Time30 minutes
Cook Time15 minutes
Course: Snack
Cuisine: Indian
Servings: 8


  • 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
  • teaspoon Turmeric
  • ¼ cup Coriander leaves
  • Salt
  • ½ cup Bread crumbs
  • 2 tablespoon Maida to coat
  • Oil - To deep fry


  • 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.



  • 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.