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Mattar Paneer Egg Rolls Recipe

This Indian classic is made in a quick easy way so my picky eater can have it whenever he wants! This dish is also a hit with everyone who has ever tried it and so is now my go to for large parties since its very easy to scale.

Yield: 4 servings

Mattar Paneer Eggrolls

Mattar Paneer Egg Roll Recipe

Popular Indian flavors wrapped in a convenient crunchy package.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 pack of Eggroll Wrappers
  • Half pack of frozen paneer (I prefer the Vadilal brand, should be easy to find at your local indian grocery store)
  • 1/2 cup of frozen peas, thawed and washed
  • 1 onion diced fine
  • 2 small plum tomatoes diced
  • 2 tablespoons of Dried Fenugreek Leaves
  • 1 teaspoon of Turmeric
  • 2 teaspoon of Ground Cumin
  • 2 teaspoons of Ground Coriander
  • 2 teaspoons of Garam Masala
  • 1 in piece of Ginger grated
  • 4 cloves of Garlic grated
  • Salt and pepper (to taste)
  • Red chilli powder (to taste)
  • 1 tablespoon of oil for cooking

Instructions

  1. Heat pan on medium heat and add oil.
  2. Add diced onions and cook until translucent but not brown.
  3. Add diced tomatoes, and grated ginger and garlic and cook until all the water has evaporated and the oil starts to separate.
  4. Add turmeric, ground cumin, ground coriander, garam masala and red chili powder and cook for about a minute, being careful that the spices don't burn.
  5. Add paneer, make sure to crush the paneer between your fingers as you add it to the pan.
  6. Add peas and combine and cook on low heat with lid on .
  7. Add salt and fenugreek leaves, crush between your fingers as you add it.
  8. Make sure mixture is nice and dry.
  9. Wrap in egg roll wrappers tightly and fry at medium heat until they are crispy and golden. Serve with sweet tamarind chutney.

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