Spinach and Paneer Cutlets - Bring a Zing to your table!


Cutlets, also known as "Croquettes" or "Aloo Tikkis" are a top choice for delicious snacks, coctail parties or finger-food appetizers. They are easy to make, and if you add some paneer to these to make Paneer Cutlets, you can expect some serious compliments for your cooking! Potatoes, by default are a preferred ingredient in most vegetable cutlets, but this time I chose to add something else that could give my cutlets a unique taste and texture. So I chose the next best thing in the Indian cooking glossary - Paneer, and added a bunch of peas, spinach and spices to make these delicious Vegetable Cutlets. You can serve them with any dipping sauce or enjoy these by themselves at tea-time!

Ingredients
1 cup paneer (cottage cheese) - shredded
2 cups spinach - blanched and chopped
1 big potato - boiled and mashed
1/2 cup peas - boiled and mashed
1/2 cup coriander - chopped
3 cloves of garlic - minced
1/2 cup onions - chopped finely
1/2 cup corn flour or maida
3 slices of bread - crumbled
2 tbsp garam masala
2 tsp turmeric powder
salt, lemon juice, sugar - to taste
2 tbsp green chilli-ginger paste
1 cup rava (semolina) - to roll the cutlets in before frying
Oil for frying

Method
Boil and mash the potatoes and mix the paneer, spinach, peas and all the dry masala together. Then add the crumbled bread slices, followed by corn flour, garlic, green chilli paste and mix everything together with your hand. Do not add any water; also remove the water from the blanched spinach. The dough should be hard and non-sticky so that it can be easily rolled into desired shape.

Frying - Now grease your palms with some oil, take small portion of the dough and roll into egg-shaped cutlets, or any shape you like. Heat the oil on medium flame, and when it gets hot enough to start giving out vapors, roll the tikkis into the semolina and gently dip them into the oil. Shallow fry 4-5 at a time by turning on both sides to get a golden color.

Baking - Alternately, you can also preheat oven to 350 degrees, then bake the cutlets by placing them on a baking tray lined with parchment paper. Bake for 15 mins, then flip the cutlets on the other side and bake for another 10-15 mins. Make sure to check they are cooked from inside; once done you can set the oven to broil for 5 mins to get the nice goledn hue on the top of the croquettes.

You can store these overnight or for a few hours. Do not leave the dough for a long time after making it as it the boiled veggies would give out water which could break the cutlets while frying. Do reheat them in the oven before serving. Serve piping hot with Chutneys or your favourite dipping sauces!

Related Recipes:
Vegetable Potato Cutlets
Achari Paneer-Tikka Wraps


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20 comments :

Sanjana said...

One look and my kids would eat all of these Mansi! you have some really interesting and lovely recipes here...I also love reading your travel and health articles...you share knowledge that we'd seldom try to find:)

thanks for everything, and wish you a Happy Diwali too!

-Sanjana

VeggieGirl said...

this looks like quite an intriguing dish!!

thank you for your lovely comments on both of my blog posts - your blog is fabulous, and I look forward to reading more! :0)

Sirisha Kilambi said...

hey these are a regular in our house.....We love these...Nice arrangement Mansi :-)

A kitchen scientist & a white rat hubby!!! said...

lovely combo, Manasi..and sorry for being late for the roundup, excellent collection, gud wrk..3 cheers!!

Happy cook said...

Yumm they do look delicious. Wish i had few. Want to send some :-)

Asha said...

Paneer and Palak!! Slurp!!:)
Happy Diwali Mansi.

Anonymous said...

Awesome recepie. Thanks.

Samir

The Short (dis)Order Cook said...

Those look awesome. Do you think they'd be okay without the peas? I'm notoriously pea-phobic.

Namratha said...

Lovely combo, and gorgeous looking as always...yummy! :)

katiez said...

I love the combination of flavors - and they look sooo good!

Mansi Desai said...

Short disorder cook - Yes, they'd be fine without the peas..you cna add some grated carrots too or boiled beetroot if you like any of those:)

welcome and happy Diwali to all my other friends who take time to come and comment on all my posts! I love you all!!

Siri said...

Yummy cutlets Mansi.. and Thanks for dropping by my blog.
Sorry yaar, I missed ur Halloween post, do send the URL to info.siri@gmail.com. I will be more than happy to include it gurl.. take care and Happy Diwali to u too..:D

Rina said...

Mansi, this are some healthy snacks. Cant' wait to try them with a hint of mint.

Mansi Desai said...

Rina - mint sounds excellent..I'll surely add it in thse cutlets next time..really! thanks for the idea..I had forgotten mint:)

shantihhh said...

This sounds wonderful!

shanti

Linda said...

Garlicky spinach and paneer, with peas, yum! I bet these are extra crunchy rolled in semolina too. They look delicious :)

Kribha said...

That's a wonderful combo. Love to have a bite now.

Lisa said...

Thanks for this recipe! A wonderful combination of flavours. I'll be adding this one to my "On the Menu Soon."

Mansi Desai said...

Thanks Lisa! I know you pick only the best and unique ones for your "On the Menu"...so I'm flattered:)

Aayush said...

Oh man! this recipe is definitely for keeps! I love eating, but leave the cookinng to my wife:) thought I choose the dishes..I'm sure our kids would love this too..

Mansi, I read your blog regularly, and wanted to tell you that your recipes have adorned our tables for many happy times! thanks for sharing and keep blogging!

-Aayush