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Paneer Cutlet Recipe (With Vegetables)
5 from 8 votes

Paneer Cutlet Recipe (With Vegetables)

This Paneer Cutlet recipe is an easy to make crispy cutlets that is made with paneer (Indian cottage cheese), cooked mix vegetables, herbs and spices. The shaped cutlets are coated with semolina (rava/sooji) and pan fried in oil.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 443 kcal
Course: Snacks
Cuisine: Indian

Ingredients

Veggies
  • 3 potato small to medium-sized, 150 grams
  • 1 carrot - medium-sized, 100 grams
  • ⅓ cup green peas fresh or frozen
  • 2 cups water for pressure cooking
Other ingredients
  • 200 grams paneer or 1.75 cups grated or crumbled paneer
  • 1 green chili - chopped
  • 2 garlic chopped, medium-sized, cloves
  • 1 inch ginger chopped
  • 1 to 2 pinches turmeric powder (ground turmeric)
  • ¼ teaspoon red chili powder or cayenne pepper
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • ¼ teaspoon garam masala
  • salt as required
  • 3 to 4 tablespoons rice flour or cornstarch or arrow root flour or roasted gram flour
  • 2 tablespoons Coriander leaves cilantro, chopped
  • 3 tablespoons rava (suji or fine semolina) or breadcrumbs or crushed oats or crushed corn flakes
  • 3 tablespoons neutral cooking oil for pan frying or as required, generic cooking oil

Instructions

Preparation
    Cup of Yum
  1. First peel and take 3 small to medium potatoes, 1 medium carrot and ⅓ cup green peas in a stovetop pressure cooker. 
  2. Add 2 cups water and pressure cook for 3 to 4 whistles on medium to high heat. When the pressure settles down naturally, then only open the lid. 
  3. You can also boil the veggies in a pan or Instant pot adding water as required.
  4. Drain all the water and let the veggies cool down completely.
  5. In a mortar-pestle take green chili, garlic cloves and ginger  (all chopped). 
  6. Crush to a semi-fine paste. Keep aside.
  7. Crumble the paneer finely. You can even grate paneer. You will need 1.75 cups grated or crumbled paneer. Cover and keep aside.
Shaping & dredging
  1. Take the boiled veggies in a mixing bowl or pan.
  2. With a vegetable masher mash the veggies.
  3. Add the crushed ginger+garlic+green chilli paste.
  4. Add the spice powders - turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powder.
  5. Add the crumbled paneer.
  6. Add rice flour and salt as required. Instead of rice flour, you can also use corn starch, arrow root flour or roasted besan (gram flour) or sattu flour.
  7. Next add chopped coriander leaves.
  8. Mix everything very well. Do check the taste and if required add more salt.
  9. Take a portion of the mixture and shape them into cutlet.
  10. In a plate take rava (semolina) in a plate. Place the paneer cutlet on the rava. Coat well and dust off the excess rava. Make all cutlets this way and coat them with rava. Keep aside. 
  11. Instead of rava, you can also use crushed oats, rice flour, bread crumbs, or crushed corn flakes.
Making paneer cutlet
  1. Heat 3 tablespoons oil in a pan or tawa or skillet. Keep the heat to medium-low or medium. When the pan becomes hot then place the paneer cutlet.
  2. When the base is golden, flip gently using a spatula without breaking them.
  3. Fry the second side too without golden. Flip a couple of times till the cutlet are crisp and golden.
  4. Place them on kitchen paper towels to remove excess oil. If needed add more oil while frying. Fry the paneer cutlets in batches this way.
  5. Serve paneer cutlet hot with any sauce or chutney or dip. I generally serve them with coriander chutney or mint chutney or tomato ketchup.
  6. They make for a delicious tea time snack. For best taste have them hot or warm.

Notes

  • Do not deep fry these paneer cutlets as they can break.
  • If you want to bake them for a healthier version, then bake at 180 degrees celsius in a preheated oven till the tops are golden and crisp. Brush some oil on the cutlets before baking.
  • You can use veggies like carrots, french beans, potatoes, cauliflower, corn, beetroots, green peas (fresh or frozen), corn, broccoli etc.
  • Use fresh paneer. Instead of paneer you can use tofu.
  • You can adjust the quantity of spice powders as per your preferences. e.g if making them for small kids then don't add green chili, reduce ginger garlic and consider skipping or reducing other spice powders.
  • For preparing gluten-free cutlets, coat the cutlet either in rice flour or gram flour or you can altogether skip coating them with any flour.

Nutrition Information

Calories 443kcal (22%) Carbohydrates 46g (15%) Protein 13g (26%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 9g (45%) Cholesterol 33mg (11%) Sodium 189mg (8%) Potassium 804mg (17%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 2698IU (54%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 3mg Vitamin B6 1mg Vitamin C 38mg (42%) Vitamin E 5mg Vitamin K 10µg Calcium 280mg (28%) Vitamin B9 (Folate) 57µg Iron 2mg (11%) Magnesium 54mg (14%) Phosphorus 135mg Zinc 1mg

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 443

% Daily Value*

Calories 443kcal 22%
Carbohydrates 46g 15%
Protein 13g 26%
Fat 24g 37%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Cholesterol 33mg 11%
Sodium 189mg 8%
Potassium 804mg 17%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 2698IU 54%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 3mg
Vitamin B6 1mg
Vitamin C 38mg 42%
Vitamin E 5mg
Vitamin K 10µg
Calcium 280mg 28%
Vitamin B9 (Folate) 57µg
Iron 2mg 11%
Magnesium 54mg 14%
Phosphorus 135mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.