Paneer Roll is my go-to recipe when I want something tasty and filling without spending hours in the kitchen. This Indian wrap features tender paneer pieces cooked with onions, tomatoes, and a blend of spices, all rolled up in a warm roti or paratha. It’s the kind of meal that makes you feel like you’re eating street food at home.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The paneer filling is a perfect mix of spicy and tangy flavors, while the fresh herbs add brightness. What I love most is how customizable it is – you can adjust the spice level or add extra veggies to make it your own.
Why You’ll Love This Recipe
You’ll fall for this recipe because it’s so simple yet satisfying. The paneer soaks up all the wonderful spices, and the crispy outside of the roll contrasts perfectly with the soft filling. It’s also great for meal prep – you can make the filling ahead and just warm it up when needed. Plus, it’s vegetarian and protein-rich.
Paneer Roll
Cooking Tips
– Crumble the paneer slightly for better distribution in each bite
– Don’t overcook the paneer or it’ll become tough
– Heat the roti/paratha just enough to make it pliable
– If you like it extra spicy, add some green chilies
– Pat dry the paneer before cooking to prevent splatter
Serving and Storing Suggestions
Serves 2 people. Total prep and cooking time: 15 minutes. Serve hot with mint chutney or extra ketchup. The filling stays good in the fridge for 2-3 days. Reheat gently before making rolls.
Similar Recipes
- Vegetable Spring Rolls
- Kathi Roll
- Paneer Paratha
Nutrient Benefits
Paneer is packed with protein and calcium. The spices like turmeric and cumin aid digestion. Fresh coriander adds vitamin C and antioxidants. This roll provides a good balance of carbs, protein, and healthy fats, making it a nutritious meal option.
Paneer Roll
Ingredients
- 1/4 cup Paneer (chopped)
- 1 to 2 tbsp Onion (finely chopped)
- 2 tbsp Capsicum (finely chopped)
- 1/2 Tomato (chopped)
- 1 tbsp Ginger Garlic Paste
- Cumin Seeds (a pinch)
- 1/8 tsp Mustard Seeds
- Coriander Leaves (handful, chopped)
- 1 tbsp Red Chilli Powder
- Turmeric Powder (a pinch)
- 1/2 tbsp Garam Masala Powder
- Salt as per taste
- 1 tbsp Tomato Ketchup
- 1/2 tbsp Oil
- 2 Roti or Paratha
Instructions
- Heat oil in a pan over medium flame.
- Fry the cumin seeds and mustard seeds for 30 seconds.
- Add the onions and saute well until golden.
- Add ginger garlic paste and tomatoes.
- Stir well for 2 minutes.
- Add the red chilli powder, garam masala powder, turmeric powder and salt.
- Add ketchup and mix well.
- Add the paneer pieces and stir until well combined.
- Cook for 2 to 3 minutes and add coriander leaves.
- Gently warm the roti/paratha on a hot tawa.
- Add 1 to 2 tblsp of the paneer mixture and roll tightly.
- Serve at once.
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Frequently Asked Questions
Can I make this roll without paneer?
Yes. You can substitute paneer with tofu, mixed vegetables, or mushrooms. Just adjust the cooking time based on your chosen ingredient.
How can I make the roll less spicy?
Just reduce the amount of red chili powder and garam masala. You can also add a spoonful of yogurt to the filling to make it milder.
Can I freeze these rolls?
The filling can be frozen for up to a month. However, I recommend making fresh rolls when serving as the bread can become soggy when frozen.
5 comments
vegetarian recipes
Very easy 2 undrstand,and easy in making.
Very todos loved it
Excellent
Nice recipe 🙂