Paneer spring rolls

Ingredients:


1 tsp 1 tsp corriander powder 


1 tsp 1 tsp cumin powder 


1/2 tbsp 1/2 tblspn Garlic paste (crushed garlic) 


1/2 tbsp 1/2 tblspn Ginger paste (crushed ginger) 


1/4 tsp 1/4 tsp tumeric powder 


2 tbsp 2 tblspn Tomato Puree 


chopped green chillis 


For Marinade: 


garam masala powder 


1 number Green Pepper cut in half and thinly sliced 


juice of one lemon 


lots of freshly chopped corriander 


1 Pack/block number Paneer - i pack - cut into small cubes 


paste of plain flour and water - use as glue 


1 number Red Pepper cut in half and thinly sliced 


1 number small onion thinly sliced 


1 - 2 tbsp Soy Sauce 1 - 2 tblspn 


1 bag spring roll pastry (can buy in frozen packs) 


1 - 2 tbsp sunflower/olive oil to make paste 


few drops Tabasco sauce (or other hot pepper sauce) 

Process:


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.