Paneer Tikki or Paneer Cutlet | Recipe by Nikita Jhanglani

I have been meaning to make Paneer Tikki or Paneer Cutlet for a while, but have been putting it off. Then last week I was chatting with Nikita about diets and she mentioned that her nutritionist said she could have simple Paneer Tikki as they are a rich source of protein. The caveat was there should be some veggies in it. As you can imagine, I quite liked the sound of this idea and the Nutritionist as well.

While I was planning to make these Paneer Cutlets over the weekend, yesterday I found myself quite at a loose end in the evening because none of my Internet connections were working and my father wanted to sleep as he was tired. What does one do in such a situation but cook! The result were these Paneer Tikkis and had quite a wonderful dinner.

The Paneer Tikki or Paneer Cutlet serve as a protein-rich dish in a vegetarian diet for weight-loss.

What I liked about these tikkis were that they were pan-fried and so light on the stomach. Also, the Paneer Cutlets did not need much by way of spices. Just a touch of Chaat Masala and some green chillies is all I used. These Paneer Cutlets will now become a staple in my home along with the other favourite; Dahi ke Kebab.

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How to Make Paneer Tikki or Paneer Cutlet

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Paneer Tikki or Paneer Cutlet

Aruna

This is the recipe for a lightly spiced Paneer Tikki that needs very few ingredients. These Paneer Cutlets are protein-rich and recommended (in moderation, of course) as a part of a weight-loss diet for vegetarians.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snacks

Cuisine Indian

Servings 8

Ingredients

  

1x2x3x

• 200 gms Paneer
• 1/3 Cup Finely Chopped Carrot
• 1/3 Cup Finely Chopped French Beans
• 1 tsp Finely Chopped Green Chillies or to Taste
• 1 tbsp Besan optional
• 1 tsp Chaat Masala
• Salt to Taste
• 2 tbsp Oil

Instructions

 

Preparing the Vegetables

• Parboil the carrots and beans.
• Drain all the water.
• Set aside.

Making the Paneer Tikkis

• Mash the Paneer.
• Add the Chaat Masala and Besan.
• Mix well.
• Add the parboiled vegetables and green chillies.
• Mix well.
• Taste and add salt, if required.
• Mix well.
• Divide into 8 equal portions.
• Roll each portion into a ball.
• Press to form a 1/2" thick tikki.
• In a non-stick pan, over low to medium heat, warm about 1 tsp oil.
• Place a few Paneer Cutlets and cook till the side touching the pan is golden brown.
• Flip over and cook the other side till it is golden brown.
• Serve the Paneer Cutlet warm with Dahiwali Pudina Chutney or Tomato Ketchup.

Notes

Cook over low-to-medium heat, otherwise the Paneer Tikkis will burn.

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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