Paneer cutlet is an Indian snack recipe very rich in taste; you get the extra creaminess of the Indian cottage cheese, and paneer along with varied spices and loads of vegetables. This paneer cutlet recipe is perfect for a tasty snack. This crispy, mouth-watering snack is simply a treat over tea time or even as the starter at parties for kids and elders alike. Preparation starts with crumbled paneer being the main ingredient. Often boiled and mashed potatoes are also added for a rich creamy texture. The taste is added by the spice mix that often includes cumin, coriander, and garam masala. The finely chopped onions, green chilies, and fresh herbs such as cilantro or mint are also added to this mixture, which is then shaped in round or oval cutlets giving it a perfect bite. Here's a tasty recipe of paneer cutlet. The cutlets are characteristically treated with breadcrumbs to give a crunchier texture, while they are shallow or deep-fried to golden brown. This is enough to create the best balance between crusty outer layers and soft flavour inside the piece. A mix of different chutneys, such as mint or tamarind, could be set alongside paneer cutlets with a good portion of zesty, savoury taste. Versatile and easy to prepare, paneer cutlets can be relished as a snack, as a side dish, or even as a filling in sandwiches and wraps. Therefore, the crowd will love it because of its appealing taste and texture. It suits any occasion from casual family meals to festive celebrations. Delicious in taste and crunch, the Paneer cutlets are always a hit on any dining table.

• 3 potatoes
• 1 carrot
• 1/3 cup green peas
• 200 gms paneer
• 1 green chili
• 2 garlic
• 2 cloves
• 1 inch ginger chopped
• 1-2 pinch turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• Salt
• 3 tbsp rice flour
• 2 tbsp chopped coriander leaves
• 3 tbsp crushed oats
• 3 tbsp oil

• To make delicious paneer cutlets, first prepare your vegetables. Take three small to medium-sized potatoes; wash and peel the potatoes, then chop them into chunks. Then, you will need a medium-sized carrot that you will chop into pieces. Now, ⅓ cup of green peas, fresh or frozen, will be needed. Add the potatoes, carrots, and green peas to a pressure cooker. Add 2 cups of water to the pressure cooker. Close the lid and cook at high heat for about 3-4 whistles, and your veggies will be soft. After getting cooked, allow the pressure to release naturally, and then open the lid and drain out excess water.
• After allowing cool down of the veggies, mash them in a large size mixing bowl until they are smooth. Now is the time to add the star ingredient: 200 gms of paneer. If you have the block variety, crumble it well and grate it if needed.
• Add the mashed vegetables with the crumbled paneer. Add one chopped green chilli, two chopped garlic cloves, and a one-inch piece of ginger-chopped to add some more flavour.
• Season the mixture with 1 to 2 pinches of turmeric powder, ¼ teaspoon of red chilli powder (cayenne pepper for that great spicy kick), 1/2 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder. Sprinkle on ¼ teaspoon of garam masala and salt according to your taste.
• Mix all together so that the spice powders and paneer get well coated with the mashed vegetables. For binding, use 3 to 4 tablespoons of either rice flour, cornstarch, arrowroot flour or roasted gram flour.
• This will make your cutlets firm, and it does not flatten at the bottom of your frying pan. Finally, add two tablespoons of coriander leaves (cilantro). Since you now have the mixture ready to be prepared for your cutlets, it's time to shape them.
• Take a small amount of the mixture and place it in your palm; roll it into a small ball and then flatten it gently so that you get the shape of your cutlet.
• Repeat the process with the remaining mixture.
• You can coat them with a crispy layer using rava (suji or fine semolina) using three tablespoons, or you can use breadcrumbs, crushed oats, or crushed cornflakes to coat each cutlet to give a crispy crunch when fried.
• Finally, add 3 tablespoons of oil to a pan and heat it to medium. Once that is warm, add the cutlets, and be careful not to overcrowd the pan. Fry them on one side until they get golden brown and crispy. Flip them over and fry the other side over, too, until it's all golden and crispy.
• If that absorbs the pan a little bit, you might need a little more oil.
• Once prepared, remove the cutlets from the pan and put them on a plate covered with paper towels to absorb the excess oil.
• They can be served hot, garnished with extra chopped coriander or with a tangy chutney for dipping purposes. Such cutlets are ideal for snacking or as an appetiser and delight vegetarians and non-vegetarians. It's crispy on the outside, soft on the inside, and mouthwateringly flavoured.
• This recipe of paneer cutlets is sure to please whoever is tasting them. Serve these at any meal or gathering for an added delight! Enjoy your homemade paneer cutlets!