Paneer (Indian Cottage Cheese) Cutlet

Steps

1. Crush green chillies in a chopper/mixi. Slice onions. Mince ginger-garlic into really small pieces or crush it well.

2. 

3. Saute onion, green chilli and curry leaves. Add salt to soften onion fast.

   

4. While it get sauted, cook potatoes in a separate pan or cooker. If you are using cooker, switch it off after 2 whistles or until it is done.
5. Once onion turns light brown, add ginger-garlic mixture to it.

   

6. Once it is sauted well, add aniseeds, garam masala and pepper. If you don't have aniseeds powder, it is okai to leave it.
7. Cut paneer into small cubes and then crumble it by hand.  ** Do not make it into a paste.

   

8. Add crumbled paneer into above mixture and mix well. Cook for another 3-4 minutes. Turn it off and allow the mixture to cool a bit.

   

9. Meanwhile, mash the cooked potatoes well.

   

10. Add paneer mixture to mashed potatoes. Mix it well.

    

11. Make round balls and roll it into oval or other desired shapes.

    

12. Mix cornflour in 1/2 to 3/4 cup water to make a thick solution.
13. Dip each cutlet in cornflour solution and then roll it with bread crumbs.
14. Shallow fry in oil until they are golden brown.

    

15. You will get around 25 medium sized cutlets with this measurement. Serve it with tomato sauce. Enjoy 🙂