Spring Peas and Paneer Cutlets Recipe

A vibrant spring pairing on the plate

The pairing of green peas and paneer is one of those combinations that feels effortless yet deeply satisfying. The natural sweetness of peas, the soft richness of paneer, and the lift from fresh herbs come together to create a cutlet that feels bright, fresh, and full of life. It’s a balance of textures too—slightly crisp on the outside, tender and almost creamy within.

And when placed alongside beetroot hummus, something interesting happens.

The cutlets don’t just sit on the plate—they cut through it. Their freshness and green vibrancy contrast beautifully with the silky, earthy depth of the hummus. Every bite moves between light and grounded, fresh and earthy. It’s a pairing that feels thoughtful, composed, and visually striking.

Preparation time: 20-25 minutes
Cooking time: 10-15 minutes
Serves: 4-5

Ingredients

• Green peas (fresh or frozen, blanched) 1 cup
• Paneer (Indian cottage cheese), grated 200g
• Boiled potato ½
• Onion chopped 1 (small)
• Fresh coriander, finely chopped 2 tbsp
• Mint leaves, finely chopped 1 tbsp
• Chili, finely chopped (optional) 1
• Ginger, grated 1 tsp
• Cumin powder 1 tsp
• Red chili powder ½ tsp
• Cumin powder ½ tsp
• Garam masala ½ tsp
• Salt to taste
• Eggs 1 (lightly beaten)
• Breadcrumbs (for binding) 2–3 tbsp

Method

1. Lightly mash the peas and potato, keeping some texture.
2. Combine with paneer, herbs, spices, ginger, and chili. Add breadcrumbs gradually to bind. Shape into cutlets and chill for 15–20 minutes.
3. Dip each cutlet in egg wash and coat in bread crumbs. Shallow fry until golden and crisp on both sides.
4. Spread the hummus in a soft swipe rather than placing it in a mound. Position the cutlets slightly overlapping for depth.
5. Add microgreens or delicate herbs for height and freshness. A drizzle of olive oil enhances texture and sheen.