Cripsy Paneer cutlet

PANEER CUTLET with TADKA DIP - How did I miss making this!! No further delay..let's get going with not one, but 2 types of Paneer Cutlet today :)

PANEER CUTLET & DIP

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Serves: 2-4

Ingredients

For Masala Fried Paneer

• 700 gms Paneer, sliced
• Salt to taste
• 2-3 tsp Degi red chili 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 1/2 inch Ginger (peeled & grated)
• 4 Green chilies (less spicy & chopped)
• 1 large Carrot (peeled & grated)
• 1 tbsp Tender Coriander stems with roots, finely chopped
• 5-6 medium Potatoes (boiled & grated)
• Salt to taste
• 2-3 tbsp fresh Coriander leaves, finely chopped
• Masala fried paneer, grated
• 3-4 Bread slices (trim the edges & cubed)
• 1 tbsp Semolina
• Salt to taste
• 1 tsp Black pepper powder

For Tadka Ketchup

• 1 tbsp Oil
• 1/2 tsp small Mustard seeds
• 1 sprig Curry leaves, roughly chopped
• 2-3 Green chilies (less spicy & chopped)
• 1/2 tsp Chili flakes
• 1/3 cup Tomato Ketchup
• 1/2 cup Water

For Cornstarch Slurry

• 1 cup Cornstarch
• 1/2 cup Water
• Salt to taste

Other Ingredients

• 1 cup fresh Bread crumbs (for coating)
• Oil for frying

For Garnish

• Coriander sprig
• Lemon wedges

Process

For Masala Fried Paneer

1. In a bowl, add paneer slices, sprinkle some salt to taste, degi red chili powder, cumin powder, coriander powder and marinate it well from both sides.
2. In a pan, add oil. Once it's hot, add marinated paneer and shallow fry it until golden brown.
3. Transfer to an absorbent sheet and keep aside for further use.

For Cutlet Mixture

1. In a pan, add oil and the remaining masala oil. Once it's hot, add onion and saute for a minute until translucent.
2. Add ginger, green chilies and saute for a minute.
3. Add carrot and cook for a while.
4. Add tender coriander stems, potatoes, coriander leaves and mix well.
5. Add prepared masala fried paneer, bread slices, salt to taste, black pepper powder, mix well and cook for 2-3 minutes on medium flame.
6. Transfer to a bowl and let it cool down to room temperature.
7. Take a lemon-sized ball of the mixture and shape it as desired.
8. Dip the prepared balls in cornstarch slurry and coat well with bread crumbs.
9. Shallow fry in hot oil until golden brown.
10. Transfer to a serving dish, garnish with coriander sprig and lemon wedges.
11. Serve hot with prepared tadka ketchup dip.

For Tadka Dip

1. In a pan, once it's hot, add mustard oil and let it splutter well.
2. Add curry leaves, green chilies, a pinch of chili flakes and cook for a minute.
3. Add tomato ketchup, water and simmer for 4-5 minutes until it thickens.
4. Transfer to a serving bowl and serve with prepared paneer cutlet.