3. Paneer Cutlet:
You Will Need:
400 ml water
¾ cup of grated paneer
1 onion, chopped
1 teaspoon ginger-garlic paste
1 teaspoon of red chili powder
½ teaspoon of coriander powder
½ teaspoon of garam masala powder
¼ teaspoon of amchur (dried mango) powder
1/8 teaspoon of turmeric powder
1 tablespoon of all-purpose flour
Salt
Mint and coriander leaves – 2 tablespoons each
Cooking oil – to fry
¼ cup of corn flour
1 cup of Bread crumbs and powdered corn flakes
How To:
Heat some oil in a wok and sauté the chopped onions. Add ginger and garlic paste and sauté for a few minutes. Add the grated paneer and mix well.
Now add red chili powder, coriander powder, turmeric powder, amchuur(dried mango) powder and garam masala powder. Add all-purpose flour and mix again.
Lastly, add the coriander, mint leaves, and mix well. Leave it aside to cool.
In a meantime, combine water and corn flour and make a batter.
Make small cutlets from with the paneer mixture. Dunk the cutlets in the corn flour mixture and then in the bread crumbs.
Shallow fry the cutlets until it turns golden brown in color. Do not forget to include this yummy paneer recipe for kids.
4. Paneer And Corn Kebab:
You Will Need:
100 grams of paneer, crumbled
¼ cup corn Kernels
3 tablespoons of grated carrots
Salt to taste
Oil to bake
3 tablespoons of fresh coriander, finely chopped
A handful of raisins
A handful of cashews
¼th cup of bread crumbs
½ teaspoon of turmeric
1 teaspoon of green chilies
Dry Spices:
½ teaspoon Amchur
1 tablespoon of red chili powder
2 teaspoons fenugreek powder
How To:
Process the corn for 5 to 10 minutes, until the mixture is powdery.
In a large bowl, combine all the ingredients except salt and cashews.
Divide into equal portions and flatten like kebabs. Press a half cashew into each of the kebabs.
Refrigerate for 25 to 30 minutes and bake for 12 to 15 minutes until both sides are brown.