Paneer cutlets are made with marinated and spicy paneer, potato, carrots, onion and other ingredients shaped as cutlets, coated with bread crumbs, and fried in hot oil to perfection. The steps to make paneer cutlet at home are quite easy as you will discover reading my recipe.
KEY TAKEAWAYS
- Paneer cutlets are delightfully crispy treats that are perfect for any occasion.
- Serve them hot with fresh green chutney, classic tomato ketchup, tangy tamarind chutney, creamy yogurt dip, crunchy onion salad, fresh vegetable salad, or cool mint raita.
- Paneer cutlets offer a subtly sweet, spicy, and tangy taste profile.
- Paneer cutlets taste almost similar to mutton cutlets, prawn cutlets, beetroot cutlets, vegetable cutlets, chicken cutlets, fish cutlets, bread cutlets, and egg cutlets.
The Ingredients:
To make the cutlets:
- 200 gram paneer
- 2 pieces potato (medium size, boiled)
- 2 tbsp carrots (finely chopped)
- 1 tbsp onion (finely chopped)
- 2 pieces green chilies (finely chopped)
- 2 tbsp coriander leaves (finely chopped)
- Salt – To taste
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp chaat masala powder
- ½ tsp black pepper powder
To make the slurry:
- 3 tbsp corn flour
- Salt – To taste
- Dry red chili powder – A pinch
- 2 tbsp water
To coat the cutlets:
- Bread crumbs – As required
To deep fry the cutlets:
- Cooking oil – An adequate amount
It came from a midnight hunger crisis during a road trip through Maharashtra. We found a 24-hour stall on the highway. The cook was half-asleep, but what he handed us was heaven. I did not ask how he made it so different from the veg cutlets I usually find in the city.
I just tasted and tried to identify the difference in ingredients. Back home, I tried my best to recreate that midnight magic. It’s now my “night owl” recipe—best eaten after 11 PM, preferably while standing. It is also a favorite starter for any party or family gathering at home.
How to Make Paneer Cutlet? (Step by Step Guide with Images)
Step 1: Grate 200 gm paneer in a bowl.
Step 2: Then grate 2 large pieces of boiled potatoes.
Step 3: Now, add 2 tbsp of finely chopped pieces of fresh carrots, 1 tbsp of finely chopped onions, and 2 pieces of fresh green chilies (finely chopped).
Step 4: Then, add 2 tbsp of finely chopped fresh coriander leaves, regular table salt to taste, and 1 tsp of garlic powder.
Step 5: Follow it with 1 tsp of ginger powder, 1 tsp of chaat masala powder, and ½ tsp of black pepper powder.
Step 6: Now, mix them all nicely to make a dough.
Step 7: Grease your hands with oil, take a little bit of the dough, and make a small ball.
Step 8: Press it to give it the shape of a cutlet. You can give it any shape.
Step 9: Repeat the process to make all the cutlets and keep them on a plate. Let it sit for a while to set properly.
Step 10: In a separate bowl take 3 tbsp of corn flour, a pinch of dry red chili powder, and salt to taste. Mix them.
Step 11: Add 2 tbsp of water.
Step 12: Mix to make a slurry.
Step 13: Take an adequate amount of bread crumbs in a separate bowl.
Step 14: Dip one cutlet in the slurry.Coat it nicely.
Step 15: Put it in the bowl of bread crumbs.
Step 16: Coat it nicely.
Step 17: Repeat the steps to coat all the cutlets. Keep them on a plate aside to set properly.
Step 18: Heat an adequate amount of cooking oil in a kadai. Put the cutlets in it gently to deep fry them on a medium flame.
Step 19: Flip them after a couple of minutes. Fry for another couple of minutes.
Step 20: Remove when they turn golden brown.
Step 21: Your tasty and spicy homemade paneer cutlets are now ready to eat. Lay them on a plate, garnish with a few fresh coriander leaves, and a dash of tomato sauce, and serve hot.
Recipe Card
Paneer Cutlet
Ingredients
To make the cutlets:
- 200 gram paneer
- 2 pieces potato medium size, boiled
- 2 tbsp carrots finely chopped
- 1 tbsp onion finely chopped
- 2 pieces green chilies finely chopped
- 2 tbsp coriander leaves finely chopped
- Salt To taste
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp chaat masala powder
- ½ tsp black pepper powder
To make the slurry:
- 3 tbsp corn flour
- Salt To taste
- Dry red chili powder A pinch
- 2 tbsp water
To coat the cutlets:
- Bread crumbs As required
To deep fry the cutlets:
- Cooking oil An adequate amount
Instructions
- Grate 200 gm paneer in a bowl.
- Then grate 2 large pieces of boiled potatoes.
- Now, add 2 tbsp of finely chopped pieces of fresh carrots, 1 tbsp of finely chopped onions, and 2 pieces of fresh green chilies (finely chopped).
- Then, add 2 tbsp of finely chopped fresh coriander leaves, regular table salt to taste, and 1 tsp of garlic powder.
- Follow it with 1 tsp of ginger powder, 1 tsp of chaat masala powder, and ½ tsp of black pepper powder.
- Now, mix them all nicely to make a dough.
- Grease your hands with oil, take a little bit of the dough, and make a small ball.
- Press it to give it the shape of a cutlet. You can give it any shape.
- Repeat the process to make all the cutlets and keep them on a plate. Let it sit for a while to set properly.
- In a separate bowl take 3 tbsp of corn flour, a pinch of dry red chili powder, and salt to taste. Mix them.
- Add 2 tbsp of water.
- Mix to make a slurry.
- Take an adequate amount of bread crumbs in a separate bowl.
- Dip one cutlet in the slurry. Coat it nicely.
- Put it in the bowl of bread crumbs.
- Coat it nicely.
- Repeat the steps to coat all the cutlets. Keep them on a plate aside to set properly.
- Heat an adequate amount of cooking oil in a kadai. Put the cutlets in it gently to deep fry them on a medium flame.
- Flip them after a couple of minutes. Fry for another couple of minutes.
- Remove when they turn golden brown.
- Your tasty and spicy homemade paneer cutlets are now ready to eat. Lay them on a plate, garnish with a few fresh coriander leaves, and a dash of tomato sauce, and serve hot.
