August is a nice month for a number of reasons. It’s my b’day month for one and although I am turning 30 this year and bidding farewell to my 20s, I am doing it cheerfully. The past decade has been mixed but at the end of it, I feel it was largely positive.
TH is planning a special day and while we will be staying put in Singapore, it’s going to be spent outside, according to him. I have asked that I want to see a movie but apart from that, all other planning is his.
Anyway, birthday celebrations apart, let’s check out how to make Paneer Cutlets at home.
Paneer Cutlets Recipe
Preparation time: 20 mins
Cooking time: 20 mins
Makes ~ 12 cutlets
1.5 cups (250gm) paneer
1 onion, minced
1 large potato, boiled, peeled, and mashed
1 small capsicum / bell pepper, chopped
1″ piece ginger, grated
1/2 tsp red chilli powder (optional)
A pinch turmeric powder (optional)
1/2 tsp black pepper powder
1 cup flour / maida
1-2 cups bread crumbs
2 tbsp oil plus more for frying
Salt to taste
How to Make Paneer Cutlets
1. Heat the 2tbsp oil in a pan and add the minced onion and ginger. Fry until the onion turns a light brown.
2. Add the capsicum and fry for 3-4 mins.
3. Then add the potato along with some salt. Saute for 3 mins
4. Next, add the turmeric and chilli powder (if using) along with the grated paneer. Mix and mash well and cook for 5 mins until the ingredients come together into a sticky mixture.
5. Make a paste with the flour and some water. Shape the paneer mixture into patties and dip into the flour mixture, and then the breadcrumbs.
6. Fry in a wide pan until both sides are golden brown.
7. Drain on kitchen towels and serve hot with ketchup or mint chutney
– You can add green chilliies or chilli powder for more heat
– Add some grated carrots or coriander for different flavours
– You can make the patties, dip in flour mixture and bread crumbs and refrigerate before frying if you are making this for a party and want to prepare in advance
Recipe and image used with permission from here.