Healthy Paneer and Spinach Cutlets


Wanna make something fun and healthy? Here I have the perfect recipe for you! This starter is delicious and super healthy at the same time. Infused with the goodness of wonderful Indian spices and the endless benefits from spinach, This is an A1 recipe fit for everybody. One more good thing about this cutlet is that it uses locally available ingredients and mostly the ones that are available at home so it saves you from having to burn a hole in your pocket. Go ahead and try it to impress your friends and family with your cooking skills.


  • 250 grams of grated paneer
  • ¾ cup of chopped wilted spinach
  • spices: black pepper – ½ tsp, roasted cumin – 1 tsp, chilli powder- 1 tsp, turmeric powder- 1 tsp, coriander powder- ¾ tsp, garam masala – ½ tsp, chaat masala – 1 tsp and dry mustard powder(optional)- a pinch.
  • Half a Green chili finely chopped
  • 2-3 garlic cloves finely chopped
  • lemon juice – 1 tsp
  • Salt to taste
  • Roasted whole wheat flour for binding – 1 table spoon
  • Olive oil – 1 table spoon for binding and more for cooking
  • Bread crumbs- for coating the cutlets



  1. First, start grating the paneer and keep aside in a bowl. N:B -> If there is any excess liquid, make sure you drain it out.


  1. Now, wilt the spinach. For that simply wash and chop the spinach and add to a pan and heat for some time without any oil. The spinach will get cooked and it will shrink in size and will leave out excess water. Squeeze the spinach to get rid of the excess water and your chopped and wilted spinach is ready to be used. (cook for 2-3 minutes only, do not overcook)


  1. Now, start adding the spices one by one and mix well. Add salt, wilted spinach, lemon juice, garlic cloves and the chopped green chili. Now mix everything nicely and start mashing the mixture with the back of a spoon or with a potato masher, once the mixture is well mashed and holds together easily, started rolling them into even sized cutlets by first making a ball and then flattening it to get a disc shaped cutlet. (Make sure it is still thick enough or else it may burn easily.


  1. Now, start rolling the cutlets into bread crumbs and heat some oil in a pan or tawa simultaneously. Then, once the cutlets have been coated in bread crumbs and are reading to be fried, start adding them one by one and shallow fry on both sides until golden brown and crisp. Serve hot with coriander mint chutney or even ketchup.


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