As I mentioned earlier, my daughter and I are crazy about potatoes, so I never worry whether she’ll like a potato dish. I originally planned to make three savory bakes with potatoes, but after baking bread croutons yesterday, I turned my attention to potato wedges and then decided to make oven-baked cutlets. The classic combination of paneer and potato is irresistible, so I used it for these cutlets and kept the flavors largely Indian — including kasoori methi for its unique aroma. I coated the cutlets in breadcrumbs for extra crispness since I used very little oil. If you don’t have breadcrumbs, you can bake the cutlets without coating or use semolina (rava) for a similarly crispy crust.
I used a cast iron tawa in the oven to bake these cutlets. I don’t often put cast iron in the oven, but it makes an excellent base because it retains heat well. For dishes baked at high temperature, cast iron gives a great result. The final garnish — sliced onion, lemon wedges and a sprinkle of chaat masala — is essential. Don’t skip it; those simple additions brighten the flavor and give the cutlets a refreshing finish. I even managed to include one of these in my diet plan for the day and enjoyed it without ketchup — the lemon, onions and chaat masala provided plenty of tang and spice.
Baked Potato Paneer Cutlet Recipe
Ingredients (makes 7 cutlets)
- Potato – 150 g
- Paneer – 100 g
- Red chili powder – 1/4 tsp
- Salt – to taste
- Kasoori methi (dried fenugreek leaves) – 1 tbsp
- Cumin seeds – 1/4 tsp
- Onion (finely chopped) – 2 tbsp
- Garam masala – 1/4 tsp
- Oil – 1/4 tsp (for brushing)
- Bread crumbs – enough to coat (or semolina/rava as an alternative)
- Chaat masala, sliced onion and lemon wedges for serving
Instructions
- Wash and pressure cook the potatoes until tender.
- Allow the potatoes to cool, then peel and mash them. Set aside.
- Preheat the oven to 250°C.
- In a bowl, combine the mashed potatoes with crumbled paneer, red chili powder, garam masala, salt, kasoori methi, chopped onions and cumin seeds.
- Mix thoroughly to form a soft, pliable dough. If the mixture is too dry, you can add a little water or a touch more paneer.
- Divide the mixture into 7 equal portions.
- Shape each portion into a flat cutlet. If using breadcrumbs, press each cutlet into the breadcrumbs so all sides are evenly coated. Alternatively, coat with semolina or leave uncoated.
- Lightly oil a cast iron tawa or a baking tray and arrange the cutlets on it, leaving a little space between each one.
- Bake in the preheated oven for 20–25 minutes, or until the cutlets are golden and crisp. Turn once halfway through if you want even browning.
- Remove from the oven, sprinkle with chaat masala, and serve hot with lemon wedges and sliced onions.
Recipe details
- Course: Appetizer
- Cuisine: Fusion, Indian
- Servings: 7 cutlets
If you prefer a richer texture, you can lightly fry the cutlets in a skillet with a little oil after baking to deepen the crust. For a gluten-free option, use finely ground rice flour or gram flour for coating. These cutlets make a great snack or party appetizer and pair well with green chutney or a squeeze of fresh lemon.
Enjoy these baked potato paneer cutlets — simple to make, flavorful, and satisfying for both kids and adults.