Paneer Potato Cutlet Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Grate the paneer and keep it aside.
• STEP 2.In a mixing bowl, combine the mashed potatoes, grated paneer, chopped onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, garam masala, and salt. Mix well.
• STEP 3.Divide the mixture into equal portions and shape them into round or oval cutlets.
• STEP 4.Heat oil in a pan for shallow frying. Dip each cutlet in beaten egg or cornflour-water mixture and coat it with breadcrumbs.
• STEP 5.Place the cutlets in the hot oil and fry them until golden brown on both sides.
• STEP 6.Remove the cutlets from the pan and drain excess oil on a kitchen towel.
• STEP 7.Serve the Paneer Potato Cutlets hot with mint chutney or ketchup.

Cooking Tips

• Make sure to boil the potatoes until they are soft and easily mashable.
• You can add grated carrots or peas to the mixture for added flavor and texture.
• If you want a healthier version, you can bake the cutlets instead of frying them.

Storage and Serving

• Paneer Potato Cutlets are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the cutlets, you can either microwave them or shallow fry them again for a few minutes until they become crispy.