Ingredients:

• Onion: 1 medium, finely chopped
• Tomato: 1 medium, finely chopped
• Capsicum: 1 medium, finely chopped
• Beans: 1/2 cup, finely chopped
• Red bell pepper: 1/2 medium, finely chopped
• Yellow bell pepper: 1/2 medium, finely chopped
• Cauliflower: 1/2 cup, finely chopped
• Salt: to taste
• Chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Paneer: 200 grams, crumbled
• Besan (gram flour): 1/4 cup
• Oil: for toasting

Instructions:

1. Prepare the Vegetables:
   • Finely chop the onion, tomato, capsicum, beans, red bell pepper, yellow bell pepper, and cauliflower.
2. Saute the Vegetables:
   • Heat a tablespoon of oil in a pan.
   • Add the chopped onions and saute until they turn translucent.
   • Add the tomatoes, capsicum, beans, red and yellow bell peppers, and cauliflower.
   • Cook for 5-7 minutes until the vegetables are tender.
3. Season the Vegetables:
   • Add salt, chili powder, and coriander powder to the cooked vegetables.
   • Mix well and cook for another 2 minutes to allow the spices to blend in.
4. Add Paneer and Besan:
   • Add the crumbled paneer to the vegetable mixture.
   • Sprinkle besan (gram flour) over the mixture and mix thoroughly.
   • Cook for 2-3 minutes, stirring continuously to avoid lumps. The mixture should come together and be manageable to form cutlets.
5. Shape the Cutlets:
   • Let the mixture cool slightly.
   • Shape small portions of the mixture into round or oval cutlets.
6. Toast the Cutlets:
   • Heat a non-stick pan or skillet and add a little oil for toasting.
   • Place the cutlets on the pan and cook on medium heat until both sides are golden brown and crispy, flipping as necessary.
7. Serve:
   • Serve the paneer cutlets hot with chutney or sauce of your choice.

Enjoy your delicious paneer cutlets!