Paneer Cutlet Recipe (With Vegetables)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (3)

Paneer Cutlet Recipe (With Vegetables)

NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 14%
CARBS 25G40% OF CAL
3G FIBER0G ADDED4G INTRINSIC18G OTHER4G TOTAL SUGAR
FAT 15G52% OF CAL
1G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried cutlets made from paneer (Indian cheese), potatoes, and mixed vegetables bound together and coated with semolina. A savory Indian appetizer or snack.

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Nutrition & ingredients

Ingredients

serves 4
  • 3 potatoes (- small to medium-sized, 150 grams)
  • 1 carrot (- medium-sized, 100 grams)
  • ⅓ cup green peas (fresh or frozen)
  • 2 cups water (for pressure cooking)
  • 200 grams paneer (or 1.75 cups grated or crumbled paneer)
  • 1 green chili (- chopped)
  • 2 garlic cloves (- chopped, medium-sized)
  • 1 inch ginger (chopped)
  • 1 to 2 pinches turmeric powder ((ground turmeric))
  • ¼ teaspoon red chili powder (or cayenne pepper)
  • ½ teaspoon coriander powder ((ground coriander))
  • ½ teaspoon cumin powder ((ground cumin))
  • ¼ teaspoon garam masala
  • salt ( as required)
  • 3 to 4 tablespoons Rice Flour (or cornstarch or arrow root flour or roasted gram flour)
  • 2 tablespoons chopped coriander leaves ((cilantro))
  • 3 tablespoons rava ((suji or fine semolina) or breadcrumbs or crushed oats or crushed corn flakes)
  • 3 tablespoons oil (for pan frying or as required)
PREP
20M
SODIUM
237MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.