Baked Paneer and Chickpea Cutlets

If you haven't tried paneer cheese, you are missing out on one of the tastiest delights of Indian cuisine. This versatile unripened cheese can be used in a variety of dishes, including soups, salads, main dishes, and even desserts. It has a texture much like firm tofu or ricotta and unlike many other cheeses, does not melt during the cooking process. It is readily available at Indian grocery stores, though you can also make it yourself. Because it has a fairly mild taste, it takes on the flavoring of the ingredients it is paired with.

Also known as tikkis, vegetable cutlets — often bound together with bread soaked in milk — are a popular treat in India. Serve with a chutney or sauce such as hot green chili sauce.

Baked Paneer and Chickpea Cutlets

Recipe by Lisa Turner Cuisine: Indian Published on April 22, 2008 Soft and spicy chickpea, potato and vegetable patties with paneer cheese, baked to a golden brown Preparation: 30 minutes Cooking time: 1 hour Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1 large potato 1 cup fresh or frozen peas 3 large handfuls of fresh spinach 2 cups paneer cheese, shredded 2 tablespoons garam masala 2 teaspoons ground coriander 2 teaspoons turmeric 1/2 teaspoon cayenne 1/2 cup fresh cilantro or parsley, finely chopped 1 onion, finely chopped 2 to 3 cloves garlic, minced or crushed 2 to 3 green chilies, seeded and finely chopped 1 inch piece fresh ginger, minced or grated juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and cook for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and process in a food processor until the chickpeas resemble coarse crumbs. Set aside. Meanwhile, prepare the vegetables. Roast or boil the potato until tender, and add to a large bowl. Boil the peas for 2 to 3 minutes or until tender, and add to the potatoes. Finally, blanch the spinach by placing in boiling water for 30 to 60 seconds or until the spinach turns bright green, before draining and plunging into ice water for a few minutes. Transfer the spinach to the bowl with the potato and peas. Add the paneer cheese, garam masala, ground coriander, turmeric and cayenne, and mash the mixture with a fork or potato masher. Stir in the fresh cilantro or parsley along with the onion, garlic and ground chickpeas. Using a mortar and pestle, make a paste with the ginger and green chilies and stir into the mixture. Finally, stir in the lemon juice and salt. Line a large baking sheet with parchment paper and preheat an oven to 350°F. Grease the palms of your hand with some oil and shape the chickpea and potato mixture into 16 to 18 small 2-inch patties and transfer to the prepared baking sheet. Bake for 15 to 20 minutes, gently flip each cutlet, and bake for another 15 to 20 minutes or until both sides are golden brown. Place under the broiler for another 5 minutes if desired to achieve a deeper brown. Serve hot or warm with your favorite chutney or sauce. Makes 16 to 18 cutlets or 6 servings