Palak Paneer Cutlets
Delicious tea time snack made from spinach, paneer and a few Indian spices. Serve them with mint coriander chutney.
Equipment
- Big Mixing Bowl for combining all the cutlet ingredients
- Small Bowl for making the cornstarch slurry
- Pressure cooker to boil the potatoes
- Saucepan and strainer to blanch the spinach
- Knives and Cutting Board
- Kadhai (Pan for deep frying the cutlets)
- Mixer Grinder to make a spinach and peas paste
Ingredients
- 8-10 Small-Medium Sized Potatoes, boiled and peeled
- 1 Cup Bread Crumbs
- 300 gm Fresh Spinach Leaves, chopped and blanched
- 250 gm Paneer, grated
- 2 tbsp Finely Chopped Green Chillies
- 2 tsp Finely Chopped Ginger
- 2 tsp Salt
- 1 tsp Aamchur Powder (Dry Mango Powder)
- 1 tbsp Coriander Powder
- ½ Cup Frozen Green Peas
- 2 tbsp Kasuri Methi
- 3 tbsp Corn Starch
Additionally
- 5 tbsp Corn Starch
- 1½ Cups Water
- 2 Cups Powdered Cornflakes
- Oil for frying
Instructions
- Blanch the spinach and peas i.e. cook them in hot water for 2-3 minutes. Then, transfer them to a strainer to release all the water. Once they are cooled and all the water is released, grind them into a paste.
- In a mixing bowl, combine all the ingredients, namely potatoes, paneer, bread crumbs, cornstarch, spinach & peas paste, salt, amchur powder, coriander powder, kasuri methi, chopped green chillies and ginger.
- With the help of the masher, mash and mix everything.
- Now, divide this into small equal portions. Round and flatten them. Wet your hands so it becomes easy to handle the mixture. With this quantity, you can make around 45 cutlets.
- Heat oil in a frying pan.
- While the oil heats, prepare a slurry by mixing cornstarch with water.
- Also, keep powdered cornflakes on a plate.
- When the oil turns hot, one by one take the cutlets, dip them in the cornstarch slurry, coat them with powdered cornflakes and drop them in hot oil.
- Fry, till they turn golden brown.
- Serve hot.