Paneer Cutlet | Indian Spiced Cottage Cheese Fritters
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15 to 17 cutlets
  • Paneer/cottage cheese – 200 gms
  • Carrots – 1, about ½ cup chopped
  • Green bell pepper – 1, about 1 cup chopped
  • Tomato – 1, deseeded & chopped
  • Potato – 1, large, boiled, peeled and grated
  • Garam masala – 1 tsp
  • Vegetable oil – 2 tsp + ¼ cup
  • Salt to taste
  • Breadcrumbs – ½ cup (optional)
  1. Wrap the paneer in a kitchen towel and put it under some heavy object like mortar and pestle. This will drain out all the water from the paneer and your cutlet mixture won’t be too watery. This is an important step, so do not skip it.
  2. In a frying pan heat 2 teaspoons of vegetable oil and add the carrots and bell pepper. Season it with little salt and garam masala. Stir them well and saute for 5 minutes.
  3. Then add the chopped tomatoes and saute until all the water is absorbed as any excess water will turn your cutlet mixture soggy.
  4. Once the veggies are cooked and dried take them off the heat and let it cool.
  5. Now take the drained paneer and grate it in a large bowl. Add the grated boiled potato & cooked veggies to it and season with salt to taste. Mix them well using a spatula to make a homogeneous mixture. Freeze these mixture for 30 minutes before shaping the cutlets.
  6. After 30 minutes of freezing, if you feel your paneer mixture is still a bit soggy, add the breadcrumbs and mix well. Now it would make clean cutlets. [Tip: you can even freeze it after making the cutlets.]
  7. Take about 1 tablespoon of paneer mixture and shape it in a ball. Then press it to give a shape of a cutlet. You will get about 15 to 17 cutlets from this mixture.
  8. Heat the remaining oil in a non-stick frying pan. Add the shaped cutlets to the hot oil and shallow fry them for 1 to 2 minutes each side on medium flame until each side turns golden brown.
  9. Serve hot with ketch up or hot chilli sauce!
Recipe by Flavor Quotient at