Palak Paneer Paratha

Palak Paneer Paratha is a delicious and savory Indian stuffed bread that combines the goodness of spinach (palak) and paneer (cottage cheese) with aromatic Indian spices and seasonings.

Palak Paneer Paratha

In today's blog post, we are going to explore the delicious and unique recipe for palak paneer paratha. This recipe is a perfect combination of whole wheat, spinach, and paneer, resulting in a flavorful and nutritious dish. Whether you are looking for a new way to enjoy paneer or want to incorporate more greens into your diet, this palak paneer paratha is sure to become a favorite. Follow along for step-by-step instructions on how to make this delightful dish.

What Is Palak Paneer Paratha?

  • Palak Paneer Paratha is a delicious and savory Indian stuffed bread that combines the goodness of spinach (palak) and paneer (cottage cheese) with aromatic Indian spices and seasonings. This flavorful dish is a perfect blend of succulent main ingredients and unique seasoning, making it a delightful treat for the taste buds.

Why You'll Love Palak Paneer Paratha?

  • Deliciously Soft and Fluffy: The palak paneer paratha has a soft and fluffy texture due to the combination of whole wheat flour and the spinach paste, making it a delightful meal to indulge in.
  • Packed with Nutrients: Spinach is rich in iron, while paneer provides a good dose of protein and calcium. This paratha is a wholesome dish that offers essential nutrients for a healthy diet.
  • A Great Way to Sneak in Veggies: If you struggle with eating your greens, this paratha is a clever way to include the goodness of spinach in your diet, without feeling like you are eating a plate of plain vegetables.
  • Good Source of Energy: The whole wheat flour in the paratha provides complex carbohydrates, giving you a sustained release of energy throughout the day, making it an ideal choice for a filling and nutritious meal.
  • Suitable for Vegetarians: The combination of spinach and paneer makes this dish a perfect option for vegetarians, offering a good amount of protein without any meat.
  • Versatile and Easy to Customize: You can easily adjust the spice level and add other vegetables to the paratha stuffing, making it a versatile dish that can cater to your taste preferences.

Ingredients for Palak Paneer Paratha

  • Whole Wheat Flour: Provides the base for the paratha and adds a nutty flavor to the dish.
  • Olive Oil: Used for cooking the spinach and also adds a subtle fruity flavor to the paratha.
  • Spinach: Adds a vibrant green color to the paratha and provides a fresh, earthy taste.
  • Green Chilies: Adds a spicy kick to the paratha, balancing the flavors of the other ingredients.
  • Paneer (Cottage Cheese): Adds a creamy and rich texture to the paratha, along with a subtle milky flavor.
  • Coriander Leaves: Adds a fresh and citrusy flavor to the paratha, enhancing its overall taste.

How To Make Palak Paneer Paratha?

To make delicious palak paneer paratha, follow these simple steps for a flavorful experience:

  • Wash and chop the spinach, then sauté it with green chilies in a pan until wilted. Let it cool, then grind it into a smooth paste.
  • In a wide bowl, mix whole wheat flour, cumin powder, salt, and olive oil. Add the spinach paste and knead the dough, adding water as needed, until soft and silky. Let the dough rest for 30 minutes.
  • Prepare the paneer stuffing by mixing grated paneer, green chili, coriander leaves, lemon juice, and salt.
  • Divide the dough into balls and roll them out into rotis. Place the stuffing in the center, seal the edges, and flatten with a rolling pin.
  • Cook the parathas on a skillet or tawa until brown spots appear on both sides, brushing with oil or ghee.

By following these steps, you can create delicious and flavorful palak paneer parathas that everyone will enjoy.

Serving Suggestions

  • Side Dishes: Palak paneer paratha pairs well with creamy cucumber raita or tangy pickle for a burst of flavor. You can also serve it with a side of fresh yogurt for a cooling contrast to the warm and hearty parathas.
  • Salad: A side salad of sliced cucumbers, tomatoes, and onions, dressed with a sprinkle of chat masala and a squeeze of lemon, adds a refreshing crunch to the meal.
  • Chutney: A zesty mint or coriander chutney can add a delightful kick to the palak paneer paratha. The fresh and herbaceous flavors of the chutney complement the savory and earthy taste of the paratha.

Tips for Making Delicious Palak Paneer Paratha

Furthermore, I would like to share some of my suggestions for making palak paneer paratha.

  • Cooking Techniques: To ensure the parathas come out soft and flavorful, make sure to cook them on a medium heat. This will allow them to cook through without burning and also develop those delicious brown spots.
  • Garnishing for Presentation: The key to making your palak paneer parathas look as good as they taste is in the garnishing. A sprinkle of chopped fresh coriander leaves on top not only adds a pop of color but also adds a fresh herbal note that complements the flavors of the paratha.
  • Flattening the Parathas: When rolling out the parathas, be sure to use a rolling pin to flatten them to about 6-7 inches in diameter. This ensures even cooking and a perfect texture.
  • Sealing the Stuffing: When adding the stuffing to the rolled out dough, make sure to seal it well by bringing up the sides towards the center and pinching them together. This will prevent the filling from oozing out during cooking.
  • Using the Right Pan: For cooking the parathas, a wide skillet or tawa works best. Make sure it's preheated properly before adding the paratha to ensure even cooking.

Enjoy making and eating these delicious palak paneer parathas!

Variations for Palak Paneer Paratha

  • Vegetable Mix: Instead of just spinach, try adding other finely chopped vegetables like carrots, bell peppers, or onions for added nutrition and flavor.
  • Cheese Swap: Experiment with different types of cheese such as mozzarella, cheddar, or even feta to give a unique twist to the paratha.
  • Spicy Twist: If you like your parathas on the spicier side, add some red chili flakes or finely chopped jalapenos to the stuffing mixture for an extra kick.
  • Nutty Addition: For a nutty and crunchy texture, consider adding some finely chopped nuts like cashews or almonds to the paneer mixture.
  • Herbs and Spices: Enhance the flavor profile by incorporating various herbs and spices like garam masala, turmeric, or even a hint of garlic powder to the stuffing.
  • Sweet and Savory: For a unique fusion, mix in a touch of sweetness with a spoonful of mango chutney or a sprinkle of raisins to the paneer filling.

How to Store Palak Paneer Paratha

  • Storing the Dough: Store the prepared dough in an airtight container or wrap it in plastic wrap to maintain its freshness. Keep it in the refrigerator for up to 2-3 days, and when you're ready to use it, let it sit at room temperature for a few minutes before rolling it out.
  • Storing the Spinach Paste: If you have any leftover spinach paste, store it in a clean, airtight jar, and refrigerate it for up to 2-3 days. It's best to use it as soon as possible to maintain its vibrant green color and freshness.
  • Storing the Paneer Filling: Any leftover paneer filling can be stored in an airtight container in the refrigerator for up to 2 days. Make sure it's properly sealed to prevent it from drying out.
  • Maintaining Freshness: To ensure the parathas stay fresh for longer, it's essential to store them in an airtight container or wrap them in foil or plastic wrap. This will help prevent them from drying out and maintain their soft texture.
  • Proper Ingredient Storage: Keep the whole wheat flour, paneer, and spinach in airtight containers to maintain their freshness and prevent them from absorbing any unwanted odors from the refrigerator.
  • Best Practices for Storage: It's best to consume the palak paneer parathas within 2-3 days for the best taste and texture. If you plan to store them for longer, it's recommended to freeze them in airtight containers or freezer-safe bags. Ensure proper labeling with the date to keep track of their freshness.

Frequently Asked Questions (FAQs)

What can I use instead of paneer in palak paneer paratha?

  • You can replace paneer with tofu, grated mozzarella cheese, or even mashed potatoes for a different twist on the traditional recipe.

How can I make the paratha more spicy?

  • To make the paratha spicier, you can increase the quantity of green chilies in the spinach paste or add a pinch of red chili powder to the paneer stuffing.

Can I make the dough in advance and store it?

  • Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days. Just make sure to cover it with a damp cloth or plastic wrap to prevent it from drying out.

Can I freeze the prepared parathas?

  • Yes, you can freeze the cooked parathas for up to 1 month. Once cooked, allow them to cool completely, then stack them with parchment paper in between each paratha and store them in an airtight container or freezer-safe bag.

How can I ensure the parathas are soft and not hard?

  • To ensure the parathas are soft, knead the dough well and let it rest for at least 30 minutes. Additionally, make sure to cook the parathas on medium heat and brush them with oil or ghee after cooking to keep them soft and moist.

Can I make palak paneer paratha gluten-free?

  • Yes, you can use gluten-free flour such as sorghum flour or chickpea flour to make the paratha gluten-free. Simply adjust the water quantity in the dough accordingly for the best results.

Recipe Card

Palak Paneer Paratha

Palak Paneer Paratha  2017-04-27 07:24:22

Serves 3                             Print        

Prep Time   00:15        

Cook Time   00:15        

Total Time   00:30


To Make Dough

  • 300 g whole wheat flour (2 &1/2 cups)
  • 1 tbsp olive oil
  • salt as needed
  • 1/4 to 1/3 cup water
  • 1/4 cup all purpose flour for dusting
  • 1to 2 tbsp oil or ghee for toasting          

To Cook Spinach

  • 1 tsp oil
  • 1 pack spinach (125 g)
  • 2 to 3 green chillies
  • 1 tsp cumin powder          

For Stuffing

  • 200 g paneer (cottage cheese) grated
  • 1 green chili very finely chopped
  • 1 tsp fresh lemon juice
  • pinch of salt
  • 2 tbsp finely chopped coriander leaves


To Cook Spinach

  • Wash and then chop spinach roughly.
  • Heat a pan over medium heat, add 1 tsp oil. When the oil heats up, add 2 green chilies and chopped spinach, saute well for 1 minute.
  • Switch off the heat and let it cool for some time and place them in a blender or mixie jar and grind until a smooth paste.          

To Make a Dough

  • In a wide bowl, add whole wheat flour, 1 tsp cumin powder, salt and 1 tbsp olive oil and mix well until incorporated.
  • Then add in ground spinach paste and mix it well.
  • At this stage pour water little by little and knead the flour gently for about 10 mins.
  • When the dough is soft and silky in consistency, cover the dough with lid and set it aside for 30 mins.          

To Make Stuffing

  • Meanwhile, grate the paneer/cottage cheese. If you use paneer cubes, then crumble it by hand.
  • In a plate, add grated paneer, finely chopped green chili, coriander leaves, lemon juice and salt, mix well until combined and keep it aside for further use.          

How to Make Parathas

  • Now divide the dough into 8 medium sized balls.
  • Meanwhile, heat a wide skillet or tawa over medium heat.
  • Dust your work surface with flour and by using a rolling pin, roll out round rotis, about 3 to 4 inches in diameter.
  • Then place the prepared stuffing (1 &1/2 tbsp) in the center of the roti.
  • Bring up the sides towards the center and pinch it to seal the stuffing.
  • With your palms, flatten or press it down a little and flatten it further using a rolling pin until it is 6-7 inches in diameter.          

How to Cook Parathas

  • Place it on a preheated skillet or tawa and cook it for 1 minute.
  • Then turn the roti and cook it for another minute or until it is fully cooked (you will know that when you see brown spots appear on both sides).
  • Finally, lightly brush some oil or ghee over the roti.
  • Do the same process for the remaining balls also.         

By Santhi Therese    The Indian Claypot

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