Paneer (Indian cottage cheese) rolls consist of a scrumptious filling of paneer cooked with caramelized onions, tomatoes and tandoori masala. The bright red color comes from the tomato paste and tandoori masala. Rolled in a tortilla or “chappati” (traditional Indian flour bread) topped with chopped onions. From time-to-time I’ll add homemade green chutney for a more traditional flavor!
I have put the paneer filling in “Kawan” chappati which is a Malaysian brand that you can find in the frozen section of the Indian grocery store. If using these, do not defrost them. Heat on a pre heated pan until cooked. You can also use flour tortillas which work great because of their softness.
- 400 grams “Paneer” Indian cottage cheese, cut into cubes
- 1 large onion chopped fine ( approximately 1 1/4 cup)
- 4 to 5 tomatoes pureed ( makes 2 1/4 cups)
- 1 teaspoon of tomato paste- Optional ( gives it a deep red color)
- 1/4 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 2 1/ 2 teaspoons “Rajah” tandoori masala
- 1 teaspoon sugar
- salt to taste
Heat 1/4 cup oil in a vessel. Add the onions and brown them well. (I usually add a little salt to the onions so it releases water and starts to brown faster). This is the only step that takes time. The onions should be a nice warm golden color which takes 25 to 30 minutes.
Add the tandoori masala, sugar and salt. The caramelized onions and tomatoes get this bright red color from the tandoori masala.
Note: Tandoori masala has salt already, be careful while adding salt.
Mix well and add cubed paneer to it. Lower the heat and cover for 5 minutes and cook.
- 1 small onion chopped finely
- juice of 1/2 a lime or lemon
- 1/2 teaspoon dry mango powder “Amchur” (optional)
- 1/4 teaspoon red chilly powder
- dash of salt and sugar
- 1/4 teaspoon chopped cilantro
Assemble the roll:
Heat the tortilla or “Kawan” chappati.
Add paneer to it and sprinkle some of the onion mixture on top. Roll it.