Paneer Patties Recipe (Paneer Tikki)

Boiling Potatoes

1. Rinse potatoes thoroughly in fresh water.
2. Boil the potatoes with some salt and water in a stove top pressure cooker or Instant pot.
3. Once the pressure inside the stovetop pressure cooker drops naturally then only open the lid. Check the potatoes with a fork or knife. The fork or knife should pass easily through the potatoes. If not then pressure cook for some more time.
4. Allow the potatoes to become warm or cool. Then peel them and mash the potatoes in a bowl with a potato masher or fork.

Making Patties Mixture

1. Finely crumble or grate the paneer and add it to the mashed potatoes. 
2. Also add black pepper powder (or crushed pepper), cornflour and salt as required.
3. Mix the mixture really well. There should be no lumps. The mixture should be smooth and even.If the mixture is slightly loose, then add some more cornflour. Cornflour binds the patty mixture. So when you fry the paneer tikki in oil, they do not crumble or fall apart.
4. Check the taste. Add more seasoning of pepper and salt, if required.
5. Now take a some portion of the mixture in your hands. Shape them into balls and then flatten them. Make even sized paneer patties of the entire mixture.

Making Paneer Patties

1. Heat a well seasoned cast iron skillet or tava. Reduce the heat to medium-low or medium. Once the skillet becomes hot then add 2 to 3 tablespoons oil or ghee and spread it with a spoon or spatula.
2. Place the patties on the skillet and on a medium-low to medium heat fry the paneer patties till they turn golden brown. Turn them when one side is golden and continue to fry the second side until golden and crisp. Turn them for a couple of times as required for even frying.
3. This way fry them in batches depending upon the size of the skillet. You can add some more oil if needed while pan frying.
4. You can even shallow fry or deep fry the paneer patties. If deep or shallow frying then use oil and not ghee. If you are using a non stick tava, then you can use ghee or butter.
5. When browned and crisp from both sides, you can remove paneer tikki from the pan.
6. Place the fried tikkis on absorbent napkins to absorb excess oil if any.
7. You can also place them in a mesh strainer to keep the crispiness
8. Serve paneer patties with tomato ketchup or mint chutney or coriander chutney or tamarind chutney.