This is a foolproof paneer cutlet recipe tried by many website readers and social media followers. And each one of them loves this utterly simple cutlet recipe. The addition of sweet corn and gluten-free flour makes these cutlets so unique and sought after.
Ingredients Required
A few basic pantry staples are required to make the most delicious paneer cutlet at home.
Cutlet Recipe Variation
For vegan cutlets, substitute paneer with tofu. Feel free to add finely chopped spinach, kale, cabbage, or fenugreek leaves to the cutlet mixture. Add grated cheddar/parmesan cheese to the cutlet mixture or place a small cube in the centre while shaping the cutlets. For a crunchy exterior, you can coat cutlets in breadcrumbs before frying.
Meal Prep Tips
Boil Potatoes: Boil potatoes in advance using a pressure cooker, instant pot, or microwave, peel them, and store them in the fridge a day before making the cutlet. Prepare Sweet Corn: Make a coarse paste of sweet corn in a food processor. Store in the refrigerator till required. To soften the corn kernels, blanch them in salted water. Allow them to cool before crushing and mixing in the cutlet dough. Chop Vegetables: You can chop the onion, green chilli, coriander, and ginger in advance as I do for my weekly meal prep and store them in the refrigerator in meal prep-friendly containers.
Watch Paneer Cutlet Video
Serving Suggestion
Party Snack: These corn and paneer cutlets make an excellent party snack. Serve them with green mint chutney or spicy mango dip for a lip-smacking appetizer. Wraps: Tuck the leftover cutlets inside the wrap along with plenty of salad greens such as lettuce, rocket, and the sauces of your choice. Enjoy cutlet wraps for a quick weekday lunch or dinner. Chaat: Make a delicious platter of street style Indian chaat with the corn paneer cutlets like aloo tikki chaat. Teatime Snack: Serve these cutlets with a cup of masala chai or coffee for a fulfilling teatime snack.
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