Walnut Paneer Cutlet (Paneer Tikki): Smoky & Gluten-Free

What Is a Paneer Cutlet (and Is It the Same as Paneer Tikki)?

A paneer cutlet is a vegetarian, pan-fried patty made with paneer (fresh Indian cheese), potato, and spices. Paneer tikki is the same dish. The two names are used interchangeably, so you'll see both on recipes everywhere.

Cutlet sounds fancier than it is. It's a patty shaped from a spiced mixture and cooked until golden. (No special skills required, I promise.)

I use both names in this post. Whichever one you call them, the recipe is the same.

What Makes These Walnut Paneer Cutlets Different?

Most paneer cutlets lean on onion, garlic, and a breadcrumb crust. Mine take a different route.

• No coating needed. Boiled potato and a little cornstarch hold everything together. They brown to a lovely golden crust in the pan.
• Walnuts for texture. Finely chopped walnuts add a gentle crunch against the soft paneer. I soak mine and leave the skins on, which adds to the texture too. (Raw walnuts are fine if you're in a rush.)
• A smoky flavor. Smoked paprika does most of the work. For extra drama, you can smoke the mixture with a piece of live charcoal. It's optional, but it's a fun trick.
• Simple spices, big flavor. There's no onion or garlic here, and you won't miss them.
• Snack-board size. I shape them small, like little coins, so they're easy to pick up, dunk, and pass around. The recipe makes about 15.
• Two ways to cook. Pan-fry them on the stovetop, or grill (broil) them in the oven.

Ingredient Notes

You need just a handful of ingredients for these walnut paneer cutlets. Exact amounts are in the recipe card below. Here's what each one does and why I chose it.

Paneer: For the best taste and texture, I use full-fat paneer. I grate it, and it mixes evenly with the potato.

Potato: One large boiled potato forms the base of the cutlets and holds everything together. I use an all-purpose potato, such as Yukon Gold. Boil it ahead, let it cool, then peel and grate it. Very floury potatoes can turn crumbly, and the cutlets won't hold their shape as well.

Walnuts: Finely chopped walnuts add a gentle crunch against the soft paneer. I soak mine for 24 hours and chop them with the skins on, which adds to the texture. If you're in a rush, raw walnuts are fine too.

Almond flour: also called ground almonds, adds protein and a little nutty flavor. I use the blanched version. For more ideas, see my vegetarian high-protein recipes.

Cornstarch: Cornstarch is what holds the cutlets together. The bell pepper and walnuts need extra binding, and the potato alone isn't enough. In the UK and India, it's called corn flour. In the US, 'corn flour' means finely ground cornmeal, which won't do the same job, so check the label.

Bell peppers: I use both green and red for a pop of color, and they add a little sweetness and crunch. Use whatever you have on hand.

Smoked paprika: This gives the cutlets their smoky flavor. It works on its own, even if you skip the charcoal step.

Oil or Ghee: I pan-fry the cutlets in oil. Ghee gives a richer, nuttier flavor, if you'd like to use it.

For the smoke (optional): If you want to try the live charcoal trick, you'll need a small piece of natural lump charcoal, a heat-proof bowl, and tongs. I walk through the whole method, including the safety steps, in the next section.

How to Get That Smoky Flavor

There are two ways to get smoky flavor in these cutlets, and one of them takes no extra effort. Smoked paprika alone gives you a mild, warm smokiness. The live charcoal step gives a more intense flavor, and it's optional.

Smoked Paprika (the easy way)

Smoked paprika goes straight into the mixture with the other spices. That's it. If you skip the charcoal, you still get a gentle smoky flavor in every bite.

Live Charcoal (the dhungar method)

This is an old Indian trick for adding a smoky, tandoor-style flavor to food without a tandoor, as I do for my smoked eggplant curry. It sounds dramatic, but it's easy once you've done it once.

• Using tongs, hold a piece of natural lump charcoal over a gas flame until it glows red and is covered in gray ash. Place it in a small heat-proof bowl.
• Make a well in the center of the cutlet mixture and set the bowl in it.
• Add a couple of drops of oil or melted ghee to the charcoal. The hot charcoal will start to smoke.
• Cover the mixture with a lid as soon as you see smoke rising.
• Let it smoke for 5 minutes for a mild smoky flavor, or longer for a stronger one.
• Remove the bowl with tongs, then stir the mixture once before shaping.

Let the charcoal cool completely before you throw it away.

Safety first: Use a heat-proof bowl and tongs, and do this in a well-ventilated area, because burning charcoal releases carbon monoxide. Don't use charcoal briquettes or lighter fluid. Never leave burning charcoal unattended.

How to Make Paneer Cutlets (Step by Step)

These come together in a few simple stages. Exact quantities are in the recipe card below.

Step 1: Prep the ingredients

Grate the boiled, cooled potato and the paneer. A box grater works well.

Chop the walnuts finely, and cut the bell pepper into small cubes. Keep everything in one place, because the next step moves fast.

Step 2: Make the cutlet mixture

Add the grated paneer and potato to a large bowl. Add the walnuts, bell pepper, almond flour, cornstarch, smoked paprika, salt, and black pepper.

Mix well, until the mixture holds together when you press it.

Step 3: Infuse the smoke (optional)

This is the live charcoal step from the section above. If you're doing it, smoke the mixture for 5 minutes (or longer, for a stronger flavor), then stir once before shaping.

If you're skipping it, go straight to shaping. The smoked paprika is already doing the work.

Step 4: Shape the cutlets

Take a golf ball-sized portion of the mixture and roll it into a ball. Place it on your palm and press gently to flatten it into a small round. Repeat with the rest of the mixture. You'll get about 15 cutlets.

Step 5: Pan-fry the cutlets

Heat a little oil in a skillet over medium-high heat. Add the cutlets and cook for 2 to 3 minutes, until golden underneath.

Flip them gently with a thin spatula (they're soft, so be kind) and cook the other side for another 2 to 3 minutes, until golden. Add a few more drops of oil if the pan looks dry.

Don't overcrowd the skillet. Frying in small batches helps the cutlets brown properly. I fry about five at a time.

Serve the cutlets warm with green chutney or a dip of your choice. More serving ideas are coming up in a bit.

Tips for Perfect Paneer Cutlets

These are soft cutlets, so a few small habits make the difference between golden and crumbly.

• Do the press test. After mixing, squeeze a little of the mixture in your palm. If it holds together, you're good. If it crumbles, keep mixing.
• Use medium-high heat. The pan should be hot before the cutlets go in.
• Fry in small batches. A crowded pan makes the cutlets steam instead of brown. I fry about five at a time.
• Flip once, gently. Use a thin spatula and give each side its full 2 to 3 minutes before you touch it.

Serving Ideas

These cutlets are good on their own, but a dip or two makes them a proper snack. Here's what I serve them with:

Green chutney: My green chutney is the classic partner. It's made without garlic, and its fresh, zingy flavor cuts through the rich paneer. Want a second option? Try my mint coconut chutney or chana dal chutney.

Yogurt dip: Plain yogurt, finished with a sprinkle of bhuna jeera and chili flakes, is the cool, creamy contrast. It takes about a minute. If you'd like something more substantial, my cucumber raita and tomato raita both work well here.

On a snack board: Because the cutlets are small, they're easy to pile onto a board for a party. Add the chutney and yogurt dip in little bowls, and let everyone dunk their own.

Paneer cutlet toasted sandwich (toastie): A toastie is a good way to turn leftover cutlets into lunch. Mash a cutlet into a sandwich with melted cheese (I use mozzarella), cucumber, and some green chutney. Toast it in a sandwich press until golden and crisp.

Thin slices of onion (or my laccha pyaaz) are a tasty extra, but the sandwich works just as well without them. Use gluten-free bread if you want to keep the whole snack gluten-free.

Make Ahead, Storage, and Reheating

These cutlets are easy to make ahead, which is handy for parties. You can store them raw or cooked.

Store them raw: Shape the cutlets, cover them, and refrigerate for up to 3 days. Fry them fresh when you're ready to serve. Cold cutlets may need an extra minute or so in the pan, so keep an eye on them.

Store them cooked: Keep the fried cutlets in an airtight container in the fridge for up to 3 days.

How to reheat: Warm the cooked cutlets in a skillet over medium heat until heated through.

Can you freeze them? I don't recommend it. I haven't tested frying these from frozen, and without a coating, I'm not sure how paneer holds up. The fridge method works well, so I stick with that.

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