Baked Paneer Cutlet

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.

baked paneer cutlet is

• not of course deep-fried in oil.
• low calorie and low-carb options.
• offer good protein for vegetarians especially.
• can be used in burgers, rolls, sandwiches etc

Jump to:

• Key Ingredients
• How to make baked paneer cutlet
• Tips to make paneer cutlet
• Storage and Serving Suggestions
• FAQs for Baked Paneer Cutlet
• Low-Calorie Paneer Recipes
• Baked Paneer Cutlet
• Notes
• Nutrition

Key Ingredients

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

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Low-Calorie Paneer Recipes