Paneer and Vegetable Cutlets

Instructions

1. 1

   Boil the potato until soft, then peel and mash it in a large mixing bowl.

2. 2

   Boil or steam the green peas until tender. Drain and lightly mash them.

3. 3

   Add the grated carrot, mashed green peas, and crumbled paneer to the mashed potato.

4. 4

   Add garam masala, salt, and chili powder to the mixture. Mix well to combine all ingredients evenly.

5. 5

   Add half of the bread crumbs to the mixture and mix again. This will help bind the cutlets.

6. 6

   Divide the mixture into equal portions and shape them into small, flat cutlets.

7. 7

   Coat each cutlet with the remaining bread crumbs, pressing gently so the crumbs stick.

8. 8

   Heat oil in a non-stick pan over medium heat.

9. 9

   Place the cutlets in the pan and shallow fry them until golden brown and crisp on both sides, about 2-3 minutes per side.

10. 10

    Remove the cutlets from the pan and place them on paper towels to absorb excess oil.

11. 11

    Serve hot with chutney or ketchup.