Paneer Spring Rolls1
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Description
delicious and will be appreacited by veggies and meateaters alike! please try this oneFirst make marinade - in large bowl mix tom puree, oil, ginger, garlic, soy sauce, tabasco (or other chilli sauce), cumin, corriander, tumeric, and garam masala (about 1/4 tsp). taste and add salt if needed (the soy sauce will also be quite salty so makesure you taste) the marinade should taste quite strong as the paneer will absorb much of the flavours. srir in the chopped paneer and mix well, then leave covered in the fridge for about 30 mins - 1 hour. meanwhile,defrost the pastry according to pack instructions. heat a shallow pan and add a little oil and stirfry the peppers and onions together until onions are soft and lightly cooked, add a little salt, drain on kitchen paper. heat the pan once again add the paneer (already oil in mix so may not need to add anymore at this point) and cook on a low - medium heat for about 8 - 10 mins, stirring often to prevent sticking.. taste and season if necessary. once cooked, it should not be browned, just cooked gently, take off the heat and stir in green chillis, lots of fresh corriander, a little more garam masala and squeeze juice of 1/2 to 1 lemon. and mix with the peppers and onions. make paste with flour and water - should be sticky and lump free - not too runny (like when making samosas) this is to glue the spring rolls. take sheet of pastry, place some of the filling - not too much - and roll up in to spring roll shape, pasting the edges with the glue to seal the spring roll (to prevent oil getting in when you fry it). put a side on a tray or a plate. now you can either place in a freezer bag and freeze and fry when wanted straight from the freezer, or heat the oil and fry now on a med heat (like samosas). until golden brown and crisp. enjoy hot or cold either on their own or with yogurt and mint raita, ambli, or tomato sauce.
Ingredients
- → Soy Sauce 1 - 2 tblspn 1 - 2 Tablespoons.
- → sunflower/olive oil to make paste 1 - 2 Tablespoons.
- → 1/4 tsp tumeric powder 1/4 Teaspoons.
- → 1 tsp cumin powder 1 Teaspoons.
- → 1 tsp corriander powder 1 Teaspoons.
- → chopped green chillis .
- → 1/2 tblspn Garlic paste (crushed garlic) 1/2 Tablespoons.
- → 1/2 tblspn Ginger paste (crushed ginger) 1/2 Tablespoons.
- → 2 tblspn Tomato Puree 2 Tablespoons.
- → For Marinade: .
- → small onion thinly sliced 1 Numbers.
- → Red Pepper cut in half and thinly sliced 1 Numbers.
- → Green Pepper cut in half and thinly sliced 1 Numbers.
- → Paneer - i pack - cut into small cubes 1 Pack/block Numbers.
- → Tabasco sauce (or other hot pepper sauce) Drops.
- → lots of freshly chopped corriander .
- → garam masala powder .
- → spring roll pastry (can buy in frozen packs) 1 Bag.
- → juice of one lemon .
- → paste of plain flour and water - use as glue .
Directions
First make marinade - in large bowl mix tom puree, oil, ginger, garlic, soy sauce, tabasco (or other chilli sauce), cumin, corriander, tumeric, and garam masala (about 1/4 tsp). taste and add salt if needed (the soy sauce will also be quite salty so makesure you taste) the marinade should taste quite strong as the paneer will absorb much of the flavours. srir in the chopped paneer and mix well, then leave covered in the fridge for about 30 mins - 1 hour. meanwhile,defrost the pastry according to pack instructions. heat a shallow pan and add a little oil and stirfry the peppers and onions together until onions are soft and lightly cooked, add a little salt, drain on kitchen paper. heat the pan once again add the paneer (already oil in mix so may not need to add anymore at this point) and cook on a low - medium heat for about 8 - 10 mins, stirring often to prevent sticking.. taste and season if necessary. once cooked, it should not be browned, just cooked gently, take off the heat and stir in green chillis, lots of fresh corriander, a little more garam masala and squeeze juice of 1/2 to 1 lemon. and mix with the peppers and onions. make paste with flour and water - should be sticky and lump free - not too runny (like when making samosas) this is to glue the spring rolls. take sheet of pastry, place some of the filling - not too much - and roll up in to spring roll shape, pasting the edges with the glue to seal the spring roll (to prevent oil getting in when you fry it). put a side on a tray or a plate. now you can either place in a freezer bag and freeze and fry when wanted straight from the freezer, or heat the oil and fry now on a med heat (like samosas). until golden brown and crisp. enjoy hot or cold either on their own or with yogurt and mint raita, ambli, or tomato sauce.