Paneer Cutlet with Mint — Crispy, Flavorful & Refreshing
Paneer cutlets with mint are a delicious Indian-style snack made with soft paneer (Indian cottage cheese), mashed potatoes, aromatic spices, and fresh mint leaves. They’re crisp on the outside, soft and creamy inside, and bursting with fresh herbal flavor. Perfect as a tea-time snack, appetizer, or party starter, these cutlets pair beautifully with mint chutney or yogurt dip.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 8–10 cutlets
Cuisine: Indian
Difficulty Level: Easy
Diet: Vegetarian
Ingredients
For the Cutlets
200 g paneer (grated or crumbled)
2 medium potatoes (boiled and mashed)
¼ cup fresh mint leaves (finely chopped)
2 tablespoons coriander leaves (chopped)
1 green chili (finely chopped, optional)
½ teaspoon ginger paste
½ teaspoon cumin powder
½ teaspoon garam masala
½ teaspoon red chili powder (adjust to taste)
½ teaspoon chaat masala (optional)
Salt to taste
2–3 tablespoons breadcrumbs (plus extra for coating)
1 tablespoon cornflour or rice flour (for binding)
1 tablespoon lemon juice
For Shallow Frying
3–4 tablespoons oil
Optional Mint Yogurt Dip
½ cup yogurt
1 tablespoon mint leaves (chopped)
Salt and pepper to taste
Pinch roasted cumin powder
Step-by-Step Instructions
Step 1: Prepare the Mixture
In a large bowl, combine:
Grated paneer
Mashed potatoes
Mint leaves
Coriander leaves
Green chili
Ginger paste
Add cumin powder, garam masala, red chili powder, chaat masala, salt, and lemon juice.
Mix well until evenly combined.
Step 2: Bind the Dough
Add breadcrumbs and cornflour.
Mix to form a soft but firm dough.
If the mixture feels sticky, add more breadcrumbs.
Step 3: Shape the Cutlets
Divide mixture into equal portions.
Shape into round or oval patties.
Coat lightly with breadcrumbs for extra crispiness.
Step 4: Cook the Cutlets
Heat oil in a pan over medium heat.
Place cutlets gently in the pan.
Cook 3–4 minutes per side until golden brown and crispy.
Remove and drain on paper towels.
Step 5: Prepare Mint Dip (Optional)
Mix yogurt, mint, salt, pepper, and roasted cumin.
Chill before serving.
Step 6: Serve
Serve hot with mint yogurt dip, green chutney, or ketchup.
Tips for Perfect Paneer Cutlets
Use fresh paneer for soft texture.
Don’t over-mash paneer — slight graininess improves texture.
Chill shaped cutlets for 15 minutes to prevent breaking.
Shallow fry on medium heat for even crispiness.
Add crushed peanuts or cashews for crunch.
Variations
Cheese-Stuffed Cutlets: Add mozzarella filling inside.
Air Fryer Version: Air fry at 200°C for 12–15 minutes.
Vegan Version: Replace paneer with firm tofu.
Healthy Version: Pan-toast with minimal oil.
Frequently Asked Questions
1. Why are my cutlets breaking while frying?
The mixture may be too moist. Add breadcrumbs or cornflour to improve binding.
2. Can I bake these instead of frying?
Yes. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
3. Can I prepare the mixture in advance?
Yes, refrigerate for up to 24 hours before shaping.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for 2–3 days. Reheat in a pan or air fryer.
5. Can I freeze paneer cutlets?
Yes, freeze shaped uncooked cutlets for up to 2 months.
Nutritional Information (Per Cutlet — Approximate)
Calories: 110 kcal
Protein: 4 g
Carbohydrates: 10 g
Fat: 6 g
Fiber: 1 g
Calcium: 90 mg
Sodium: 120 mg