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Baked Paneer cutlet recipe with step by step photos – easy to prepare crisp and tasty cutlets made with paneer and vegetables without the need to deep fry. makes excellent protein-rich snacks especially for vegetarians.
Cutlet used to be my childhood favourite. My dad used to work in Indian railways which made our frequent transport system – trains. Vegetable cutlets are a frequent snack sold in all prime railways station food stalls across India.
I still remember how I used to secretly bug my mom to buy a plate of those from the vendors who sell in moving trains. My dad never encouraged eating food outside be it for health and I think mainly for economic reasons. the sight of crispy vegetable cutlets served with bright red ketchup on a silver-coloured small paper plate is more than just a memory for me.
While traditional vegetable cutlet is predominantly made of cheaply available white potatoes and deep-fried, my low-calorie version of paneer cutlet is made of Indian cottage cheese, i.e paneer, carrots and potatoes thereby increasing my protein dose. problems of vegetarians and wannabe vegans!
Paneer vegetable cutlet can be a great teatime snack. I love paneer and snacks are something I lose control of easily .so these baked paneer cutlets serve as a high protein and low-calorie option. check out my other healthy paneer recipes for weight loss like baked paneer popcorn and healthy paneer tikka.
Paneer – also called Indian cottage cheese, making this at home is very easy and check out how to make it at home in my methi paneer bhurji post.
Veggies – I added onions, potatoes and carrots and herbs like coriander. Use fresh ones and not frozen wherever possible. you can also add grated beetroot, radish and mashed green peas.
Ginger garlic paste – adds required spice to the paneer cutlets.
Spice powders – coriander, cumin, chat masala and red chilli powder.
Green chilli is optional and for those who need extra hotness.
Breadcrumbs – you can store-bought crumbs or even blitzed oats or plain corn flakes.
How to make baked paneer cutlet
Step 1: In a bowl, mash boiled potato and boiled carrot together and mix well.
Step 2: Add crumbled or grated paneer, finely chopped onions, green chilli if using, coriander, ginger garlic paste, spice powders and salt to taste.
Step 3: Combine everything well and mix into a dough-like consistency without adding any water. If the dough is not forming well, add breadcrumbs to adjust the consistency.
Step 4: Take a small portion of dough, roll it into small balls.
Step 5: Slightly press the balls to form patties. you can place the ball on baking paper and do it if you find it difficult to make on your hand.
Step 6: Add breadcrumbs or blitzed oats onto a wide plate. coat the paneer cutlet with crumbs on both sides. Repeat it for all the cutlets. you could optionally keep the patties in the fridge for 30 minutes.
Step 7: Line the paneer cutlets on baking paper and spray cooking oil.
Step 8: Bake the cutlets in a pre-heated oven at 180 C for at least 20-25 minutes by checking in between halfway through and flipping.
Serve baked paneer cutlet hot with any sauce or dip or chutney mint chutney or mint cilantro chutney.
Tips to make paneer cutlet
Make sure the boiled vegetables are not left in water for a long time, this avoid any excess moisture going into the dough. the best texture can be offered by potatoes and carrots as they bind the dough well. Use fresh and not frozen.
If making paneer at home, make sure it is drained off all excess liquids i.e whey water. it has to be crumbled or grated well.
Refrigerate the paneer cutlets for at least 30 minutes before baking them if you think they are too crumbly and soft.
Use good quality breadcrumbs or blitzed oats or sooji/semolina for coating the cutlets.
If you can’t bake, do a shallow fry with little oil but never deep fry as the paneer culets can be easily broken.
You can also use pressed and crumbled tofu instead of paneer to make vegan cutlets.
Storage and Serving Suggestions
Baked paneer cutlets can be refrigerated for up to 2 days and frozen for a month. Make a note of the expiry date of milk and paneer as out of date dairy products can cause stomach issues.
Paneer cutlet can be served with any dips and chutneys like tomato ketchup, mint cilantro chutney etc. I make it a light lunch by adding a big salad on the side.
My baked paneer cutlet can be used as a burger patty too. cut them into cubes and wrap them up with salad and a drizzle of sauce.
Stuff baked paneer cutlet in pitta bread instead of falafel.
FAQs for Baked Paneer Cutlet
How to make it vegan?
You can use pressed and crumbled tofu in place of paneer. You may need to add more spices to beat the blandness of tofu.
I don’t have an oven to bake?
You can shallow fry the paneer cutlets on a hot skillet using little oil but never deep dry them as they will be too soft.
My dough is very crumbly and too soft, what can i do
Make sure the boiled veggies and paneer is not having any excess liquid. Add breadcrumbs or ground oats to the dough to adjust the consistency.
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Baked paneer cutlet are easy to prepare crisp low-calorie vegetable cutlet made with indian cottage cheese and mixed vegetables. a healthy low-calorie vegetarian snack .
Prep Time 20mins
Cook Time 20mins
Course Appetizer, Snack
Cuisine North Indian
Servings 8cutlets
Calories 117kcal
Ingredients
Veggies for paneer cutlet
1potatomedium, boiled
1carrotsmall, boiled
1green chillioptional
2tablespoonscorainder leaveschopped
For Paneer Cutlet
200gramspaneercrumbled
½tablespoonginger garlic paste
½teaspooncoriander powder
½teaspooncumin powder
¼teaspoonchili powder
¼teaspoonchat masala powder
¼ teaspoongaram masala
saltto taste
3-4tablespoonsbreadcrumbs
1teaspoonoil or cooking oil spray
Instructions
Pre-heat the oven in fan mode at its maximum temperature.
Making dough for paneer cutlet
Wash and boil potato, carrot until soft. In a bowl, mash boiled potato and boiled carrot together and mix well.
Add crumbled or grated paneer, finely chopped onions, green chilli if using, coriander, ginger garlic paste, spice powders and salt to taste.
Combine everything well and mix into a dough-like consistency without adding any water. If the dough is not forming well, add breadcrumbs to adjust the consistency.
Preparing paneer cutlet and baking
Wipe your hands clean, apply oil if necessary,Take a small portion of dough, roll it into small balls.
Slightly press the balls to form patties. you can place the ball on baking paper and do it if you find it difficult to make on your hand.
Step 6: Add breadcrumbs or blitzed oats onto a wide plate. coat the paneer cutlet with crumbs on both sides. Repeat it for all the cutlets. you could optionally keep the patties in the fridge for 30 minutes.
Line the paneer cutlets on baking paper and spray cooking oil.
Bake the cutlets in a pre-heated oven at 180 C for at least 20-25 minutes by checking in between halfway through and flipping.
Serve baked paneer cutlet hot with any sauce or dip or mint chutney or mint cilantro chutney or yogurt dip.
Notes
Make sure the boiled vegetables are not left in water for a long time, this avoid any excess moisture going into the dough. the best texture can be offered by potatoes and carrots as they bind the dough well. Use fresh and not frozen.
If making paneer at home, make sure it is drained off all excess liquids i.e whey water. it has to be crumbled or grated well.
Refrigerate the paneer cutlets for at least 30 minutes before baking them if you think they are too crumbly and soft.
Use good quality breadcrumbs or blitzed oats or sooji/semolina for coating the cutlets.
If you can’t bake, do a shallow fry with little oil but never deep fry as the paneer culets can be easily broken.
You can also use pressed and crumbled tofu instead of paneer to make vegan cutlets.
Baked paneer cutlets can be refrigerated for up to 2 days and frozen for a month. Make a note of the expiry date of milk and paneer as out of date dairy products can cause stomach issues.
Paneer cutlet can be served with any dips and chutneys like tomato ketchup, mint cilantro chutney etc. I make it a light lunch by adding a big salad on the side.
My baked paneer cutlet can be used as a burger patty too. cut them into cubes and wrap them up with salad and a drizzle of sauce.
Stuff baked paneer cutlet in pitta bread instead of falafel.
The nutritional value is approximate and for one cutlet, the servings depend on the size of the cutlets
DID YOU MAKE THIS RECIPE? I love hearing how you went with my recipes! Tag me on Instagram @fatrainbowgirl or tag #fatrainbowcooks!
Hello there, I’m Siri, love food shopping more than perfumes or dresses. At one point I lost control of myself and ate my way until I was near obese. Now, am here to write about my experiences in maintaining a healthy, balanced body and mind. Remember, the best lessons are always from failed people.
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