Lahori Paneer | Restaurant Style Paneer Lahori

Paneer lahori is a creamy tangy and delicious gravy made with onions, tomato, yogurt and freshly ground spices along with other spice powders. The gravy must be well cooked to enjoy the flavourful paneer. The marinated paneer is first fried and then added to the cooked gravy. I was inspired by Chef Ranveer Brar's recipe and so thought to give it a try. I have modified the measures according to the amount of paneer. The outcome was a very delicious recipe that you can try anytime sooner. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

for marinating 

paneer 200 g

salt 1/4 tsp

Kashmiri chilli powder 1/4 tsp

for ground masala 

coriander seeds 1 tsp

black pepper corns 1 tsp

cumin seeds 1/2 tsp

cloves 2

black cardamom 2

for gravy 

onion 1 fine chopped

tomato 2 or 1/2 cup purée

whole spices - cloves 2, black cardamom 1, bay leaf 1

Kashmiri chilli powder 1 tsp

hot chilli powder 1/2 tsp

coriander powder 1 tbsp

ginger-garlic paste 1 tsp

prepared masala 2 tsp 

yogurt 2 tbsps

dried fenugreek leaves (kasuri methi) 1/4 tsp 

coriander leaves 2 tbsps

oil 3-4 tbsp

salt to tastes

for garnish (optional step)

green chillies 1 sliced

fresh cream 1 tbsp

ghee 1 tsp

Watch on YouTube -

 

  Method

• Cut the paneer in slender slices. Add the Kashmiri chilly powder ad salt. Marinate for 15–20 minutes.
• In a blender jar, add the spices listed under 'for ground masala'. Blend to a coarse powder and keep aside.
• Heat a pan and add oil. Fry the paneer pieces until lightly browned. Drain from the oil and keep aside.
• In the same fried oil, add the whole spices followed by onions.Add the ginger-garlic paste, sauté until the raw smell disappears and onions turn lightly browned.
• Add the spice powders on low flame and sauté. To this add the yogurt and give a quick mix. Cook till oil separates. Then add the tomato purée along with the prepared masala (2 tsp) & chopped coriander stems. Cook for 7–10 minutes until the masala looks well cooked. 
• The masala must be well cooked until oil separates. To this, add a cup of water and bring to a boil. Slide in the fried paneer and cook again for minutes.
• The gravy thickens and the paneer absorb the flavours. Finally, crush the kasuri methi and sprinkle. Add the chopped coriander leaves and switch off the flame.
• If you want to give the restaurant style look then, go for garnish else can skip this step if you're calorie conscious.Add ghee and green chillies cut for garnish, and add fresh cream. Serve warm with phulkas or butter naan.

NOTES

* The addition of oil is more compare to other gravy, but the gravy must be cooked in good quantity of oil, and then we can drain out the oil once the oil separates if needed.

* Adding of the granish items like ghee and cream is strictly optional as it adds to the tastes, but can be omitted if you're health conscious.

* The prepared masala is 3 tsp but use only 2 tsp for this measure of paneer.

Afghani Paneer | Paneer Afghani

Paneer Afghani is a delightful recipe famous in restaurants and is very simple to prepare unlike other restaurant style paneer recipes, this is quick. How about making this at home with some basic ingredients with the same tastes in no time. The subtle flavours of the gravy elevate your taste buds to a next level and is perfect to serve with naan, kulcha or even phulkas. The lighter shades of green gravy make this paneer recipe stand out with the lightly fried paneer pieces floating on top. A must-try for a kitty party pot lucks or get together for vegetarians, am sure everyone will love this. Check this out.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

for marination 

paneer 200 gms

ginger garlic paste 1/2 tsp

pepper powder 1/2 tsp

hing (kayam podi) a pinch

salt 1/2 tsp

oil 2 tbsp (shallow fry)

for grinding

onion 1 large, cubed

coriander leaves a small bunch

ginger 1' piece

garlic 4–5 cloves

green chillies 3

yogurt / curd 3/4 cup

coriander powder 2 tsp

garam masala 1/2 tsp

roasted cumin powder 1/4 tsp

turmeric powder 1/4-1/2 tsp

salt to taste 

for gravy

cinnamon 1' piece

bay leaf 2

oil 2 tbsp

for garnish

kasoori methi 1 tsp

coriander leaves 1 tbsp

Watch on YouTube -

Method

• Cut the paneer in long slender pieces. Add the ginger garlic paste, pepper powder, salt and hing. Mix this well in the paneer pieces and leave for marination-30 minutes.
• Then heat a pan and add the paneer pieces as a single layer. Shallow fry until lightly brown both sides. Drain from oil and place on a plate, keep aside.
• In the same oil, add the ginger, garlic, green chillies, coriander leaves. Add the cubed onions and sauté on high for a minute, don't wait for the onions to change colour. Cool lightly and add the yogurt. Blend to a smooth paste.
• To this paste, add the coriander powder, cumin powder, turmeric powder and garam masala. Mix well without lumps and keep aside.
• In the same pan, add 2tbsp oil. Add bay leaves and cinnamon. Then add the ground paste, add water (1/4 cup) to the residue in the jar. Add to the pan, bring to a boil and add salt.
• Cook covered for 3–4 minutes till the gravy is nicely cooked reduced and oil floats. Finally, add 1/2 cup water and simmer covered for 2–3 minutes until the desired consistency is achieved.
• Switch off the flame, serve the gravy warm with the fried paneer pieces and garnish the crushed kasoori methi and coriander leaves. Enjoy !!

NOTES

* The only spice is green chillies  & pepper powder in this recipe, so add as per tolerance. This is a mildly spiced version as I used only 3 green chillies. Modify numbers as per tastes.

* You can add 2 tbsp of fresh cream to make it richer, I haven't added as the gravy is tasty without that too.

* You can fry the paneer pieces at the end too after making gray but in that case the fried oil from paneer is wasted, so I opted to do this way. 

* You can use ghee instead of oil when making gravy for richness and flavour.

RELATED POSTS
* Paneer lababdar

* Matar Paneer Curry

* Palak Paneer

* Dhaba Style Paneer

* Paneer Korma

* Paneer Do Pyaza

* Paneer Khurchan

                                            

                                             

Paneer Do Pyaza

Paneer Do Pyaza is a delicious masala made with paneer and onions predominantly. There is no use of cream or cashew paste unlike paneer butter masala yet this masala is creamy and delicious. The onions are sauteed so well that the onion tomato masala and yogurt adds richness to the gravy. This gravy can be served with naan, phulkas, or even rotis. The paneer is sauteed in ghee for added richness and the crushed spices, powdered spices adds flavour to the gravy. Give this a try and enjoy !!!

Preparation time ~ 20 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

paneer 200 gms

onion 4 medium sized sliced

ginger-garlic paste 2 tsp

tomatoes 3 chopped

whole spices - cinnamon-1' piece, cloves-4, dry red chilly broken -2, cardamom -3, bay leaves-1, whole peppercorn 1/2 tsp, cumin seeds 1/2 tsp, big cardamom- 1

kasuri methi 1 tbsp

vegetable oil 3 tbsp

to mix 

yogurt 1/2 cup

hot chilli powder 1/2 tsp

kashmiri chilli powder 1.5 

coriander powder 2 tsp

garam masala 1/2 tsp

roasted cumin powder 1/2 tsp

turmeric powder 1/2 tsp

to fry

ghee 2 tbsp

crushed cumin seeds 1 tsp

crushed coriander seeds 1 tsp

paneer 200 g

onion 1 cubed

Watch on YouTube-

 

  

Method

• Mix the yogurt with the spice powders listed and keep aside. 
• Heat oil in a pan and add the whole spices. Saute for a minute. 
• Add the sliced onions and saute till nicely browned. Add a pinch of salt to fasten the process. Add the ginger garlic paste half way through and continue sautèing. It may take 6-7 minutes to get nicely browned.
• Add the tomatoes and add a little salt to cook tomatoes. Cover and cook for 2 minutes. Add 1/4 cup water and cook till tomatoes are mashed well. 
• Add the yogurt spice mix. Mix well and add 1/2 cup water. Cover and cook 5 minutes on medium flame. 
• After 5 minutes, check to see the masala is well cooked and oil floats on the surface. Finally, crush the kasuri methi and add to the masala. Switch off flame. 
• Heat ghee in another pan. Add the crushed cumin seeds and coriander seeds. Add the cubed paneer. Add the cubed onion. Saute for a minute till all sides of the paneer looks lightly fried or till onion changes colour. Takes about a minute, switch off flame. 
• Boil the gravy masala, add the paneer onion mix. Simmer covered for 2 minutes. Switch off flame. Garnish with coriander leaves. Keep covered for 10 minutes before serving. 

NOTES

* You can use vegetable oil instead of ghee but ghee definitely adds good flavour.

* Use hybrid tomatoes, for the balanced tastes.

* Add more water to the gravy if you like the gravy watery but we love this creamy type consistency.

RELATED POSTS
* Paneer Korma( Kurma)
* Mattar Paneer Curry
* Palak Paneer  Masala
* Paneer Khurchan
* Mushroom Paneer Pulao

* Mixed Vegetable Paneer Pulao

* Paneer lababdar

* Dhaba Style Paneer

 

Dhaba Style Paneer Masala (Step by Step Pics)

What is your favourite vegetarian side with a simple pulao or naan or phulkas??

Well, my first preference is paneer dishes and then mushrooms. And due to this love for paneer, I keep trying out newer recipes of paneer and kids also love paneer recipes. Though I have shared a lot of paneer recipes that you can try out from the list below but this dhaba style paneer gravy is very delicious that you can serve with a simple peas pulao or naan.  

This dhaba style paneer curry is usually a spicy curry with oil floating as a layer. I have used Kashmiri chilly powder only as my kids don't like spicier version with paneer masalas. You can always use the hot chilli powder along with Kashmiri chilly powder, as the hot chilli powder alone may not add the required colour to the masala. The masala is simple to make but requires a little patience as each stage of the masala is cooked till oil separates and then moves to the next step. 

The usage of roasted besan adds a richness to the gravy. This masala is simply delicious that you can try out with mushrooms too. The paneer cubes are fried in ghee, which imparts a unique flavour. Though we use tomatoes to add the tanginess and volume, but yogurt is also added. Do give this a try and enjoy with your dear ones!!

Preparation time ~ 20 minutes

Cooking time ~ 30 minutes

Author ~ Julie 

Serves ~ 3-4 

Ingredients

paneer 200 g

kashmiri chilly powder 1/2 tsp

turmeric powder 1/2 tsp

salt to taste

ghee 1-2 tbsp

for masala

whole spices (cardamom 2-3, cinnamon 1', cloves 3-4, bay leaf -1, dry chillies-2, cumin seeds 1/2 tsp)

onions 3 chopped fine

tomatoes 2 chopped 

ginger- garlic paste 1tbsp

yogurt 3-4 tbsp beaten

kashmiri chilly powder 1 tsp

coriander powder, 1 tsp

garam masala 1/2 tsp

green chilly 2 vertical slit

kasuri methi 1 tbsp

coriander leaves

salt to taste 

oil 3-4 tbsp

Method

• Cut the paneer in cubes and marinate using kashmiri chilly powder and turmeric powder and salt. Shallow fry the paneer cubes after marination in ghee or oil(I used ghee).

• Add the besan and roast the besan for 3-4 minutes till fragrant on low flame.
• Add oil and add the whole spices. Sauté and add onions till  translucent and then add ginger- garlic paste. Add the spice powders on low flame and add roasted besan. Mix well.
• Add tomato purée or chopped(I added chopped). Cook till the tomatoes are cooked well and the oil separates.

Add the yogurt, mix well and then slide in the fried paneer pieces with the left over ghee. Add  1/2 cup water and add salt as needed. Cook covered on low flame for 3 minutes till the oil separates.

Add kasuri methi and slit green chillies. Cook till the oil starts floating(may take 2 minutes). Finally, garnish with coriander leaves and switch off flame.

NOTES

* Frying the paneer in ghee adds a unique flavour, you can use oil too.

* The same gravy can be used to make mushroom masala too.

* Adding hot chilli powder will add the spiciness, I have added Kashmiri chilli powder alone. Add 1/2 a tsp of hot chilli powder if using for this recipe.

RELATED POSTS
* Paneer Korma( Kurma)
* Mattar Paneer Curry
* Palak Paneer  Masala
* Paneer Khurchan
* Mushroom Paneer Pulao

* Mixed Vegetable Paneer Pulao

* Paneer lababdar

Paneer Pulao | Mixed Veg Pulao | Quick Lunch Box Ideas

Every day, I know moms are busy stressing themselves to find out what's for lunch box tomorrow for kids? I totally understand the plight as am a mom of two kids. My kids are not very picky to eat, and they only demand variety in their lunch boxes. Paneer is loved by my kids always, and invariably it's paneer butter masala which they love the most. Oh! I remember now, I haven't posted paneer butter masala still?? Usually it's my mistake that the dish which I make frequently never makes to the blog, simple reason is I keep postponing clicking pics. Anyway, hopefully will post soon.

 Paneer pulao is another interesting protein packed pulao that simply needs no accompaniment. In case you need a side dish with this then try on with some simple raitha which will suffice. Doesn't it sound delicious and make you happy when you have a vegetable and paneer mixed pulao? My kids definitely loved biting through the small cubed paneer pieces in the pulao, and so I make this pulao often. Try this out for your little ones, adjust the spices if you wish to make it more spicy as I always end up making mild pulao esp when it comes to their lunch boxes. Enjoy !!

Preparation time~ 20 mins
Cooking time ~ 25-30 mins
Serves ~ 4-5
Ingredients
basmati rice / jeerakashala rice 1.5 cups
water 2.5 cups if basmati and 3 cups if jeerakashala
paneer /cottage cheese 200 gms
carrot 1 big; chopped small
dry peas 1/3 cup
onion sliced thin 1 big
ginger 1 small piece
garlic 3-4 cloves
turmeric powder 1/2 tsp
chilly powder 1/2 tsp
coriander powder 2tsp
garam masala 1 tsp
curry leaves, a sprig
mint leaves 2tsp chopped
salt to taste
oil 3 tbsp

to garnish
cashews 2 tsp
raisins 2 tsp
ghee/oil 1 tsp

Watch on YouTube -

Method

• Wash the paneer under running water if using store brought paneer and cut in cubes. If using homemade paneer, then cut in cubes. Heat a pan, add oil and lightly fry the cubed paneer by adding a pinch of salt and turmeric powder (omit if you don't like frying, add just like that). Drain on a plate and keep aside.
• In the same left over oil, add sliced onions. Sauté until lightly wilted, then add ginger-garlic paste.Then add veggies (peas and carrot), sauté lightly.
• Add in the spice powders, sauté until the raw smell disappears on low flame. Add 1/4 cup water and cook for 3 mins. Then add the required water (as listed) with salt. Let it come to boil, check taste and add salt. Add the rice(I have used jeerakashala rice) and mix well.
• Pressure-cook for one whistle or in a pan cook covered till 3/4th of rice is cooked.Slide in the fried paneer cubes. Cook covered again till the moisture is completely dried up.Finally, garnish with curry leaves and mint leaves.
• In another pan, add oil/ghee and fry the cashews, followed by raisins. Pour over the cooked pulao, mix and enjoy just like that or with a simple raitha.

NOTES
* I haven't' added any whole garam masala to this pulao, as kids don't like whole spice pieces in their rice. Add a small piece of cinnamon, 2-3 cloves, one bay leaf and 2 cardamom for extra flavor if desired.
* Don't forget to wash the store brought paneer, as it has a sour flavor of vinegar predominant.

*You can even add chopped beans, cauliflower too to this pulao.
*Omit the pudina leaves if you don't like the flavor.
* You can even use fresh green peas for a better taste.

You may also like these-
* Homemade Paneer
* Homemade Mawa
* Palak-Paneer masala
* Spinach Paneer Stir fry
* Paneer lababdar
* Mushroom Paneer Pulao

Paneer Lababdar | Side Dish for Chapathis / Naan ( Step by Step Pics )

 Its been a while since I posted vegetarian gravy dishes and so this post is dedicated to all my vegetarian friends and of course the non vegetarians too if they love paneer. Paneer (cottage cheese)dishes are always a big 'YES' in my family and kids love it. But I prefer making paneer from scratch at home, you can see the homemade paneer recipe here. However, store brought paneer also works fine for this gravy and its only a matter of personal preference.This gravy is not very spicy and goes well with rumali roti or butter naan or chapathis. This is a crowd pleaser recipe so you can always try this for your guests.It hardly takes any time to put together and the ingredients list is easily available at home. Do try this out and enjoy !!!

Preparation time~15 minutes
Cooking time~20 minutes
Serves ~5-6
Ingredients
paneer /ricotta cheese cubes 260 g(aprox 250g or 1/2 lb)

for masala
onion  1cup finely chopped or 1medium sized
ginger paste 2tsp
garlic paste 2tsp
turmeric powder 1/2tsp
garam masala 1 tsp
tomato 2.5 cups chopped or 3 medium sized
cumin seeds 1tsp
coriander powder/coriander crushed 1tsp
kashmiri chilly powder 1/2-3/4tsp
lemon juice 2tsp
salt to taste
oil 2tbsp
sugar a pinch

to garnish 
kasuri methi (dried fenugreek leaves) 1tsp
coriander leaves (cilantro) chopped 1 tbsp

Method

• Heat oil in a pan and add the cumin seeds when hot.When it crackles,add onion and saute until the onion turns slightly browned.Now,add the ginger and garlic paste.Saute again till raw smell disappears.
• Add the spice powders,turmeric powder,coriander powder,chilly powder, garam masala and salt.Saute on low flame until the raw smell disappears.
• Add in chopped tomatoes and saute until tomatoes gets cooked and is mushy.Switch off flame and wait to cool to blend.

• Add this mixture in the blender with  a little water and grind until smooth.Add the paste(reserve the blender cleaned masala water) to the same pan and saute on low medium flame.
• Cook for 2mins and then add the reserved masala water.Add in salt if required and add lemon juice(add more water as per the consistency of the gravy desired). Add salt if required and add a pinch of sugar to balance tastes.

• Add the paneer cubes and cook for a minute. Rub kasoori methi in your palm and add to the gravy.
• Finally garnish with some chopped coriander leaves.
• Serve warm with butter naan / chapathis /  rumali rotis.

Add caption

NOTES
* You can use chilly flakes instead of chilly powder.
* If you wish to make the gravy more rich then soak a tbsp of cashews in water for 2hours.Grind along with the onion tomato mixture.OR you may even add a spoon of butter or garnish with heavy cream.However,the gravy tastes delicious and is creamy without any added calories.I haven't added any of the listed.
* You can leave out kasuri methi (dried fenugreek leaves) but my family loves it and so I add to these kind of garvy;gives a nice aroma.
* I have followed Chef Vikas Khanna's recipe and have tweaked here and there slightly.

RELATED POSTS
* Paneer Korma( Kurma)
* Mattar Paneer Curry
* Palak Paneer  Masala
* Paneer Khurchan
* Mushroom Paneer Pulao

Cottage Cheese-Egg Muffins (Wheat flour,Mushrooms & Healthy Savory Breakfast Choice)

Each day morning demands something new and refreshing to keep you going the whole day.But an unhealthy breakfast is equivalent to starving and increases loads on your fat.Kids are the main pranky ones with whom its very difficult to satisfy all nutritional demands; some don't like milk,some don't want chapathis,some may not eat hard boiled eggs,some may not like bread and so on.I too have two of them here,and so I always have to find newer ways not only for kids but also for us too..And a breakfast,I truly desire is a very healthy one that can give us the required good calories.And so in search of a healthy breakfast,I found this and its easy to prepare the previous day for working moms and also I think meets many of the nutritional aspects.Cottage cheese,eggs,mushroms,whole wheat,butterless,sugarless,very less oil  and what else do you wish for a perfect breakfast?? Yes..A true healthy one !!!

At first,my kids were very reluctant to eat them by the looks but then when they tasted it ...aha..it tastes egg..hmm,they like scrambled eggs,so they were happy to find the similar taste in these muffins(as the flour content is just 1/4cup).They just competed one another and gobbled up.My hubby too like this idea of sneaking cottage cheese,eggs,mushrooms,wheat flour all in one go.And above all,my work became quite easier to just scoop and bake.So friends,enjoy the delicious breakfast muffins or as tea time snack!!

Ingredients
whole wheat flour 1/4 cup
cottage cheese / paneer 1/3cup
eggs 4 beaten
parmesan cheese 1/4 cup
parsley leaves 1/2 cup
mushroom 8 oz (2 cup diced)
chilli powder 1/2 tsp
black pepper powder 1/2 tsp
baking powder 1 tsp
olive oil/vegetable oil 2tsp
water 3 tbsp or less
salt

Method
-Wash the mushrooms and pat dry the water on a paper towel.Dice the mushroms ,keep side.
-Heat 2tsp of oil in a pan and add mushrooms to it.Saute till the water evaporates and the mushrooms turn brown, cooked.Put off the flame and let it cool down.

cooked mushrooms

-Sift the wheat flour ,add the baking powder,salt,spices.
-Wash and chop the parsley leaves.Shred the cottage cheese and mix parmesan cheese.Add this to the dry ingredients.Add the cooked mushrooms.
-Beat the eggs and mix it to the other ingredients .Add the water to adjust the batter consistency.
-Pre heat oven to 400 degrees F and line the muffin pan with paper liners and spray with oil or butter.

before placing in the oven

-Scoop the batter into each cup and place it in the oven, bake for 25 minutes.

just baked and out from oven

-Remove from oven and cool on wire rack.

Servings ~ 12muffins

NOTES
* You can add basil leaves instead of parsley leaves.
* You can use any spices of your choice.Add cayenne pepper in place of chilli powder.

So,Stay tuned to Erivum Puliyum till we meet next with a new recipe !

Sending this to Valentines Day special, ABC series-Eggs, Show me Your -HITS

Mushroom - Paneer(Cottage Cheese) Pulao

Pulao is a simple one pot meal to quick fix on a busy hectic day.Though pulao can be varied to one's own desires and tastes.To me,I love mushrooms a lot and so,the mushroom pulao is equally enticing one to the taste buds.Though I started initially to prepare the mushroom pulao alone but then found a small brick of cottage cheese in the refrigerator and so thought to add it too.And that was good and flavorful with mushroom.Mushrooms and Cottage cheese/ paneer both are healthy and nutritious.Easy way to sneak in kids lunch pack too..All loved the pulao with salad and pappad!!

Ingredients
basmati rice 1cup
mushroom  8 oz(200 gm) chopped in large chunks
paneer 1/2 cup cube sized
chilly powder 1/2tsp
turmeric powder 1/2tsp
garam  masala 1/2tsp
onion  2 chopped medium sized
whole garam masala (cinnamon 1''piece,cloves 3-4,cardamom 3,bay leaves 2)
oil 3tsp
ghee 1 tbsp
water 2cups
salt


to grind
ginger-garlic paste 2 tsp
green chillies 3 chopped
mint leaves 2 tsp chopped
coriander leaves 2tsp chopped

Method
-Wash and soak the basmati rice for 20 minutes.
-Grind the grinding ingredients to a smooth paste.
-Heat oil in a pan and fry the whole garam masala mentioned.Add the onion and saute till translucent. Add the chopped mushroom and fry till the water starts evaporating.Add the paneer pieces and fry.
-Heat ghee in another pan and add the washed rice into it.Fry the rice in the ghee for 5-7minutes.Put off the flame.
-In the mean time,add the spices in the first pan with mushroom,saute.Add the ground mix into it,wait till the raw smell disappears and oil starts separating.
-Add 2 cups of water and salt.Wait till the first boil comes,add the fried rice into it.Cover and cook on medium heat for another 10-15minutes.
-The rice is cooked with the spices and wait for the water to completely dry up,then its ready to serve!!
-Serve with any raitha ,pickle and papad !!

Servings ~3adults

NOTES
*You can omit the paneer and make mushroom alone or vice versa.
*I served it with cucumber salad and papad.
*Change the amount of water according to your rice packet instructions.

Check out other Rice recipes here   &   Raitha / Salads recipes here.

Sending this to The Kerala Kitchen event hosted by Kaveri @ Palakkad Chamayal

Sending this to Let's cook Rice hosted by Radhika @ Tickling Palates

Also sending this to Valentines Day Special event hosted by Anzz @ Anzz Cafe

Vegetable Cutlets (Paneer ,potato & amp)

Cutlets the word itself is mouthwatering..How about this on a cold rainy day??? I had prepared these for a small baby shower party on a similar drizzling day last week.Though I had prepared the Baked Chicken Cutlets ,  Baked Broccoli Cutlets but this time I just deep fried them for a change.(once in a while,deep fried are accepted ,right :-) Vegetable cutlets are recipes in which you can easily sneak the veggies to our tricky  kidoos :-))))) All of us love cutlets at home and here you can add veggies as per your convenience and tastes,no hard rules.

Ingredients
Potato 2 (boiled n mashed)
paneer 200g
beans 1/3 cup
carrot 1/3 cup
green peas 1/3 cup
green chillies 4
cilantro 4 sprigs
coriander powder 1 tsp
pepper powder 1/3 tsp
garam masala 1/2 tsp
curry leaves
salt
Oil for deep frying

Method

• Boil the potatoes in a pressure cooker,peel skin and mash it.Keep aside.\
• Add the chopped vegetables into the pressure cook and cook for 1 whistle with a little salt and water.
• Heat oil in pan and saute onion till transparent.Add in the curry leaves and cilantro.
• Add the ginger garlic paste.Add all the spices.
• Add in the cooked vegetables after draining the water.
• Add the crumbled cottage cheese.
• Cook for 5-6 minutes till water is dried up.
• Add in the mashed potatoes ,give a quick stir.
• Cool it down. In the mean time, place the egg whites in a bowl and bread crumbs on a plate.
• Make medium sized balls and flatten them to cutlet shapes.
• Dip it in egg white and roll it in the bread crumbs .
• Heat oil in a wok / kadai.Deep fry the cutlets till golden brown and place on paper towel.
• Serve hot with tomato ketchup !!

Servings 12 cutlets

NOTES

*You can also bake them at 350 degrees for 20-25 minutes.

Sending this to Food Palette Series hosted by Torview Toronto