Palak Paneer Paratha is a delicious Indian flatbread made with paneer cheese. Paneer is an Indian cheese and it is often used in Indian dishes. This recipe is one of the most popular and tasty recipes.
Enjoying a paratha with palak (spinach) and paneer (cottage cheese) is sure to feel like the most civilized meal you’ve ever had. But, what you don’t realize is that a single paratha can feed 4 to 5 people, so why not pack a few in your lunchbox, or serve them as a side with any Indian meal.
Palak Paneer is one of the most popular Indian dishes. This South Indian dish is predominantly prepared from fresh spinach, but you can also use fresh paneer (cottage cheese) and some veggies. Paneer is a staple in Indian cuisine. Though paneer is a milk based food, it has little fat content. Palak Paneer is a good source of iron, calcium and vitamin A. It is a semi-raw dish. It has a mild flavor and has a buttery texture.
Healthy Paratha with Palak and Paneer Cottage cheese mixture is packed inside a delicious spinach flat bread.
Palak paneer is a popular and tasty combination. It is rich in protein, calcium, iron, and fiber and is extremely nutritious. Palak paneer is a popular dish among many of us. I tried this paratha using the same ingredients and found it to be nutritious and very simple to prepare.
Most North Indian households make paratha on a daily basis. It may be a simple paratha, an aloo paratha, a gobhi paratha, or any other delectable filled vegetable paratha. These parathas are traditionally offered for breakfast, but they may also be eaten for lunch or supper.
Serving filled parathas with a limited number of side dishes is ideal. Parathas are best served with curd or raita, chutney, and a sour pickle. The mild tastes appeal to children, and it’s ideal for packing in lunch boxes with curd and pickles.
We just need wheat flour or multi grain flour, spinach, paneer/cottage cheese, some basic spices, and fresh herbs to create this paneer paratha. After thoroughly cleaning the spinach, purée the chopped raw spinach.
There’s no need to blanch spinach for puree since the spinach cooks while the paratha is roasting. Mix in the spinach puree with the flour until it forms a soft dough.
Grate the paneer and mix with some chopped mint and coriander leaves, salt, chili powder, mango powder or chaat masala, and cumin seeds to make the Paneer Paratha filling. If desired, some chopped green chile may be added.
Fill the dough ball with paneer filling and roll out to create a medium thick paratha. Palak Paratha
Dry-roast paratha over a hot tawa, then brush with ghee or oil and continue to roast until golden. With some yogurt, chutney, and pickle, serve hot palak paneer paratha.
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Recipes to Print
Palak Paneer Paratha
Palak Paneer Paratha is a healthy spinach flatbread filled with a cottage cheese mixture.
15-minute prep time
Cooking Time: 20 minutes
Breakfast and tiffin recipes are included in this course.
North Indian and Punjabi cuisines are available.
Palak, palak paneer, palak paneer paratha, paneer paratha, paratha Keywords: palak, palak paneer, palak paneer paratha, paneer paratha, paratha
4 person servings
Anjana Chaturvedi is the author of this article.
To Prepare The Dough
- 3 cup Atta (whole wheat flour)
- Spinach (palak) 250 g
- Hari Mirch / 3 green chilies
- 1 tsp Namak (salt)
- 2 tbsp. Olive Oil
For the Filling
- Cottage cheese / Paneer (250 gms)
- 1.5 teaspoon grated ginger / arak
- 4 tbsp chopped fresh coriander, cilantro, or Hara Dhaniya
- 4 tbsp Pudina/ Fresh Mint Leaves, chopped
- 1 tablespoon cumin seeds (Sabut Jeera)
- 1 tsp Amchoor Powder (Mango Powder)
- 1.5 teaspoon chili powder
- Salt to taste
To create a smooth paste, combine the chopped spinach, green chilies, and 1/2 cup of water in a blender jar.
Mix all of the dry ingredients for creating dough in a large mixing basin. Make a smooth soft dough with the spinach puree and 2 tsp oil, cover, and rest for 15 minutes. (If necessary, add additional water)
preparing the paratha
After 15 minutes, re-knead the dough and divide it into equal-sized balls.
To keep the dough balls from drying out, place them on a platter and cover with a wet towel.
Now take a dough ball ,dust with some flour and roll it slightly and stuff with aaprox.3 tbsps of paneer mixture by placing it in the center of the dough disc.
Pull and close all of the edges of the dough ball to seal it.
Dust the ball with dry flour and spread out into a medium thick paratha, pressing carefully while rolling to prevent the filling from escaping.
Place the paratha over a medium-hot tawa and dry-roast both sides of the paratha.
Apply a tsp of ghee or oil to both sides of the paratha and roast until golden spots form on both sides and the paratha is crisp.
Serve hot palak paneer paratha with your favorite yogurt, pickle, and chutney.