Chef Ranveer Brar shares how to make crispy paneer cutlets at home: See step-by-step preparation

Ranveer Brar shares simply yet scrumptious paneer cutlet recipe that be prepared at home in no time at all.

If you’re craving some savoury snacks to enjoy in the evening, celebrity chef and MasterChef India judge Ranveer Brar has your back. On his YouTube channel, the chef shared an easy recipe for crispy paneer cutlets that can be made from scratch in just half an hour. The detailed recipe to prepare the dish is presented as follows.

Ingredients

For masala fried paneer

• 700 g Paneer, sliced
• Salt to taste
• 2-3 tsp Degi red chilli powder
• 1 tsp Cumin powder
• 2 tsp Coriander powder
• 2-3 tbsp Oil (for shallow frying)

For cutlet mixture

• 2-3 tbsp Oil
• Remaining masala oil
• 2 medium Onions, grated
• 1 ½ inch Ginger, peeled and grated
• 4 Green chillies, less spicy and chopped
• 1 large Carrot, peeled and grated
• 1 tbsp Tender coriander stems with roots, finely chopped
• 5-6 medium Potatoes (boiled and grated)
• Salt to taste
• 2-3 tbsp fresh Coriander leaves, finely chopped
• Masala fried paneer, grated
• 3-4 Bread slices, edges trimmed and cubed
• 1 tbsp Semolina
• Salt to taste
• 1 tsp Black pepper powder

For cornstarch slurry

• 1 cup Cornstarch
• ½ cup Water
• Salt to taste

Other ingredients

• 1 cup fresh Bread crumbs
• Oil for frying

For tadka ketchup

• 1 tbsp Oil
• ½ tsp small Mustard seeds
• 1 sprig Curry leaves, roughly chopped
• 2-3 Green chillies, less spicy and chopped
• ½ tsp Chilli flakes
• ⅓ cup Tomato Ketchup
• ½ cup Water

For garnish

• Coriander sprig
• Lemon wedges

Method of preparation

For masala fried paneer

1. Cut the block of paneer into thick slices, sprinkle some salt to taste, degi red chilli powder, cumin powder, coriander powder and marinate it well on both sides.
2. Set a pan on the flame and add oil. Once it's hot, add the marinated paneer and shallow fry it for a while until golden brown.
3. Transfer it to an absorbent sheet and keep it aside for further use.

For cutlet mixture

1. In the pan with the remaining oil from frying paneer, add more oil. Once it's hot, add the onion and saute it for a minute until translucent.
2. Add ginger, green chilies and saute it for a minute.
3. Add the grated carrot and cook it well for a while.
4. Add tender coriander stems, potatoes, and coriander leaves, and mix them well.
5. Add prepared masala fried paneer (grated), bread slices, salt to taste, black pepper powder, give it a good mix and cook it for two to three minutes on medium flame.
6. Transfer it to a bowl and keep it aside to cool down at room temperature.

For cornstarch slurry

1. Mix cornstarch, water and salt in a bowl. Keep it aside for later use.

For paneer cutlet

1. Take a lemon-sized ball from the mixture and give it a desired shape.
2. Dip the prepared balls in cornstarch slurry and coat them well with bread crumbs.
3. Transfer it to hot oil and shallow fry it until golden brown.
4. Transfer it to a serving dish, garnish it with coriander sprig and lemon wedges.
5. Serve hot with prepared tadka ketchup dip.

For tadka dip

1. In a pan on the flame, add oil and mustard seeds. Splutter it well.
2. Add curry leaves, green chillies, a pinch of chilli flakes and cook it for a minute.
3. Add tomato ketchup, water and simmer it for four to five minutes until it thickens.
4. Transfer it to a serving bowl and serve with a prepared paneer cutlet.

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