Crispy Paneer Rolls with Tangy Pomegranate Sauce: A Vegetarian Delight
50 minutes
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About Crispy Paneer Rolls with Tangy Pomegranate Sauce: A Vegetarian Delight
Crispy on the outside, bursting with flavor on the inside—these Paneer Rolls are an irresistible treat! Imagine sinking your teeth into golden-fried paneer, filled with a savory potato and cheese mixture.The secret? A vibrant pomegranate sauce that drizzles over each roll, adding a tangy, sweet, and tart explosion that perfectly balances the rich paneer. Whether it's a special occasion or a weekend indulgence, these Paneer Rolls are guaranteed to impress and satisfy.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Paneer Filling
- 750 gm Cottage Cheese
- 2 medium Potatoes boiled and cubed
- 1 large Onion chopped
- 1 Bell Peppers capsicum, chopped
- 2 Chilies deseeded and chopped, green
- 1 medium Carrot grated
- 1 tsp Ginger chopped
- 2 tbsp Coriander chopped
- 60 gm Cheese processed
- 1 tsp Nigella Seeds kalonji
- 1-2 tsp Salt or to taste
- 1/8 tsp Pepper black
- 1 cup Pomegranate Seeds reserve 1 teaspoon for garnish
For the Batter
- 5 tbsp Corn Flour
- 2 tbsp All-Purpose Flour
- 1 tbsp Pepper black, ground
- 1 tbsp Nigella Seeds kalonji
- 1/2 tbsp Turmeric Powder
- 3/4 cup Water
- 1/2 tsp Salt
- 1/2 cup Breadcrumb or crushed cornflakes
For the Pomegranate Sauce
- 1 tsp Butter
- 1/2 tbsp Nigella Seeds kalonji
- 2 tbsp Onion chopped
- 1 tsp Chili Powder red
- 1 cup Tomato Ketchup
- 2 tbsp Coriander chopped
- 1 tsp Dried Fenugreek Leaf dried fenugreek leaves
- 1/2 cup Heavy Cream reserve 2 teaspoons for garnish
- 2 tbsp Ghee for frying, or vegetable oil
Instructions
Prepare the Paneer Filling
- In a bowl, combine the boiled potatoes, chopped onion, bell pepper, green chilies, grated carrot, ginger, cilantro, processed cheese, nigella seeds, salt, and black pepper.
- Mix well to ensure all the ingredients are evenly distributed.
- Slice the paneer into 1/2-inch thick rectangles.
- Stuff each paneer slice with the prepared filling and gently roll it up.
Make the Batter
- In a separate bowl, whisk together the corn flour, all-purpose flour, pepper powder, nigella seeds, turmeric powder, water, and salt.
- Whisk until a smooth batter forms, ensuring there are no lumps. The batter should be thick enough to coat the paneer rolls.
- Dip each filled paneer roll into the batter, ensuring it's fully coated.
- Then, roll the coated paneer roll in the breadcrumbs or crushed cornflakes, pressing gently so they adhere.
- Heat ghee or oil in a shallow pan over medium heat. Shallow fry the paneer rolls in batches until they are golden brown and crispy, turning them occasionally to ensure even cooking.
Prepare the Pomegranate Sauce
- In a saucepan, melt the butter over medium heat. Add the nigella seeds and chopped onion. Sauté until the onions are translucent and softened.
- Add the red chili powder and tomato ketchup to the pan. Stir well to combine.
- Stir in the heavy cream, cilantro, and kasuri methi. Simmer for a few minutes, allowing the sauce to thicken slightly. The kasuri methi adds a distinct savory flavor.
- To serve, place the crispy paneer rolls on a platter. Drizzle generously with the prepared pomegranate sauce. Garnish with a dollop of cream and the reserved pomegranate seeds for a vibrant touch.
Recipe Notes
Good To Know
- These rolls are high in calories but also rich in calcium from paneer and vitamin C from vegetables.
Expert Tips
- For a crispier exterior, shallow fry the rolls until golden brown before serving.
- Customize the filling with your favorite vegetables or add finely chopped herbs for extra flavor.
- Serve these rolls with a side of chutney or dipping sauce of your choice.
Storage Instructions
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven before serving.
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Recipe Nutrition
Calories: 737kcalCarbohydrates: 53gProtein: 27gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 130mgSodium: 10363mgPotassium: 698mgFiber: 5gSugar: 17gVitamin A: 3559IUVitamin C: 49mgCalcium: 912mgIron: 2mg
Anju Gupta
Articles: 1
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I’m thrilled to try this recipe!
Such a beautiful dish! Can’t wait to try it.
I’m excited to try this recipe!
tasty and innovative recipe!