
Corn Paneer Cutlet
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Meal Prep For Cutlet
Boil Potatoes: Boil potatoes in advance using a pressure cooker, instant pot, or microwave, peel them, and store them in the fridge a day before making the cutlet.
Prepare Sweet Corn: Make a coarse paste of sweet corn in a food processor. Store in the refrigerator till required. If the corn kernels are a bit hard, you need to blanch them in salted water till tender. Allow them to cool before crushing and mixing in the cutlet dough.
Chop Vegetables: You can chop the onion, green chili, coriander, and ginger store in the refrigerator in meal prep friendly containers.
Serving Suggestion
Party Snack: These corn and paneer cutlets make an excellent party snack. Serve them with green mint chutney or spicy mango dip for a lip-smacking appetizer.ππ
Reblogged this on Ned Hamson's Second Line View of the News.
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I have enjoyed this cutlet, really tasty π΅π
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