Indulge in the delectable flavors of homemade Palak Paneer Paratha, a delightful blend of fresh spinach and creamy paneer. Mom's secret recipe makes them the best! Perfectly paired with homemade yogurt.
I love my mom's palak paneer paratha – it's my favorite! She makes it with fresh spinach and homemade paneer, and they taste amazing. Mom's parathas are the best, and we enjoy them with homemade yogurt. It's a delicious treat that makes me happy!
My kids adore these palak paneer parathas! I often prepare them for their lunch boxes, and it brings me joy to see how much they relish every bite. It's a simple joy for me as a parent knowing they enjoy the wholesome goodness of homemade parathas during their lunchtime.
Looking for more paratha recipes? Try this Khasta Methi Paratha, Healthy Palak Paratha, wholsome Lauki Paratha, and Tofu Palak Paratha.
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About Palak Paneer Paratha
Palak Paneer Paratha is a delightful Indian flatbread stuffed with a flavorful mixture of spinach (palak) and paneer (cottage cheese). The stuffing is prepared by blanching spinach, mixing it with crumbled paneer, finely chopped onions, ginger, green chilies, and a blend of spices, creating a nutritious and tasty filling.
This mixture is then stuffed inside whole wheat flour dough, rolled into flatbreads, and cooked on a griddle until golden brown. The result is a wholesome and satisfying dish, often served with yogurt, pickles, or chutneys, making it a popular choice for a hearty and nutritious meal.
Palak Paneer Paratha Ingredients
Here's a brief description of the main ingredients:
- Spinach: Leafy green vegetable packed with nutrients like iron and vitamins. Blanching helps retain its vibrant color and nutritional value.
- Paneer (Cottage Cheese): A fresh cheese common in Indian cuisine. It adds a rich and creamy texture to the stuffing. Here's recipe for homemade Paneer.
- Onion: Adds sweetness and flavor to the stuffing. Finely chopped for even distribution.
- Ginger: Aromatic and adds a warm, spicy flavor to the stuffing. Grated for easy incorporation.
- Green Chilies: Provide heat and a bit of zing to the stuffing. Finely chopped for even distribution.
- Cumin Powder: Adds a warm, earthy flavor to the stuffing.
- Amchur Powder: Adds slight tangy flavor to the stuffing. Can substitute with fresh lemon juice.
- Garam Masala: A blend of ground spices, adding depth and warmth to the filling. Here's recipe for homemade Garam Masala.
- Salt: Enhances the overall taste of the stuffing.
- Whole Wheat Flour: Used for making the paratha dough.
- Water: Used to knead the dough to the right consistency.
These ingredients come together to create a flavorful and nutritious Palak Paneer Paratha.
How to make Palak Paneer Paratha
Here's a simple recipe for Palak Paneer Paratha:
- For the paratha dough, in a bowl, mix whole wheat flour, salt, and enough water to form a soft and smooth dough. Apply some oil, cover and let it rest for 10-15 minutes.
- While the dough is resting, prepare the stuffing for the paratha. Blanch the spinach: Briefly submerge washed spinach leaves in boiling water for about 30 seconds to 1 minute. Quickly transfer them to an ice water bath to retain their vibrant color and stop the cooking process, then drain and squeeze out excess water. Finely chop the spinach leaves and set aside.
- In a another mixing bowl, combine the crumbled or grated paneer, chopped onion, grated ginger, chopped green chilies, cumin powder, amchur powder, garam masala, and salt. Mix well.
- Add the blanched and chopped spinach to the paneer mixture. Mix until all the ingredients are well combined.
- Divide the mixture into 6 equal portions. Roll each portion of mixture into a ball, and set aside.
- Knead the dough for a few minutes and then divide it into 6 equal portions, and roll each dough portion into a ball.
- Now take one dough ball, and roll it into a small disc using a rolling pin. Place a ball of paneer-spinach mixture in the center of the disc.
- Bring the edges of the disc together, covering the stuffing, and pinch to seal.
- Roll the stuffed ball into a flat, round paratha using a rolling pin. Make sure the stuffing is evenly distributed.
- Heat a griddle or tawa over medium heat. Place the rolled paratha on the hot surface.
- Cook each side of the paratha with a little oil or ghee until golden brown spots appear.
- Repeat the process for the remaining dough balls. This recipe yields about 6 palak paneer paratha.
Serve hot Palak Paneer Parathas with yogurt, pickle, or any chutney of your choice. Enjoy your delicious and nutritious parathas!
Storage
Store leftover Palak Paneer Parathas in an airtight container in the refrigerator for up to 2-3 days. Reheat them on a tawa or skillet before serving for the best taste and texture.
Tips For Delicious Palak Paneer Paratha
- Well-Drained Spinach: Ensure that the blanched spinach is well-drained and squeezed to remove excess water. This prevents the paratha dough from becoming soggy.
- Even Stuffing Distribution: While stuffing the parathas, distribute the paneer-spinach mixture evenly to maintain a balanced flavor in each bite.
- Seal the Edges Well: Properly seal the edges of the stuffed paratha to prevent the filling from leaking during cooking.
- Rolling Thickness: Roll the parathas evenly to a medium thickness. Too thin, and the filling may burst; too thick, and it may not cook evenly.
- Preheat the Griddle: Ensure the griddle or tawa is adequately heated before placing the parathas for cooking. This helps achieve a nice, golden-brown texture.
- Use Ghee for Flavor: Brushing the parathas with ghee while cooking adds a rich flavor. It also enhances the texture, making the parathas softer.
- Serve Fresh: Palak Paneer Parathas are best enjoyed fresh off the griddle. If reheating, do so on a tawa or skillet for a crisp texture.
- Accompaniments: Serve the parathas with yogurt, pickles, or chutneys for a complete and delightful meal.
- Make-Ahead Tip: Prepare the stuffing in advance and refrigerate. When ready to make parathas, assemble and cook for a quicker meal. Alternatively, cook the parathas half done, cool, and store in an airtight container. Half cooked parathas stays good for 2-3 days in the refrigerator or up to 3 months in the freezer. When ready to eat, simply cook the parathas on both the side and enjoy homemade palak paneer paratha.
Frequently Asked Questions
Palak Paneer is an Indian dish made with paneer (cottage cheese) cubes cooked in a creamy spinach-based gravy, seasoned with spices such as cumin, garam masala, and ginger. It is a flavorful and nutritious vegetarian dish commonly enjoyed with Indian bread or rice.
Paneer Paratha is an Indian flatbread stuffed with a filling made of crumbled paneer (cottage cheese), finely chopped onions, green chilies, and a blend of spices such as cumin and garam masala. The paratha is then rolled out and cooked on a griddle until golden brown, resulting in a delicious and satisfying dish.
Palak Paneer is generally considered a nutritious dish as it combines the health benefits of spinach and paneer, providing a good source of vitamins, minerals, and protein. However, like any dish, its healthiness depends on factors such as portion size, ingredients used, and individual dietary needs.
Paratha is an Indian flatbread made with whole wheat flour, often stuffed with various fillings and cooked on a griddle, while naan is a leavened Indian bread typically made with all-purpose flour, yogurt, and yeast, then baked in a tandoor, resulting in a softer and chewier texture. While both are popular in Indian cuisine, the key distinctions lie in their ingredients, preparation methods, and the final texture of the bread.
More Paneer Recipes
The Best Palak Paneer Paratha Recipe
Equipment
Ingredients
For the stuffing:
- 10 ounce fresh spinach washed, blanched, and finely chopped; about ½ cup blanched spinach
- 6 ounce Paneer ,crumbled or grated; about 1 cup
- 1 small onion finely chopped
- 1 inch ginger grated or finely chopped
- 1-2 green chilies finely chopped; adjust to taste
- ½ teaspoon roasted cumin powder
- ½ teaspoon amchur powder
- ½ teaspoon Garam Masala
- Salt to taste
- oil or ghee, as needed for cooking paratha
For the paratha dough:
- 2 cups whole wheat flour
- Water as needed
- Salt to taste
- 1 teaspoon oil
Instructions
- For the paratha dough, in a bowl, mix whole wheat flour, salt, and enough water to form a soft and smooth dough. Apply some oil, cover and let it rest for 10-15 minutes.
- While the dough is resting, prepare the stuffing for the paratha. Blanch the spinach: Briefly submerge washed spinach leaves in boiling water for about 30 seconds to 1 minute. Quickly transfer them to an ice water bath to retain their vibrant color and stop the cooking process, then drain and squeeze out excess water. Finely chop the spinach leaves and set aside.
- In a another mixing bowl, combine the crumbled or grated paneer, chopped onion, grated ginger, chopped green chilies, cumin powder, amchur powder, garam masala, and salt. Mix well.
- Add the blanched and chopped spinach to the paneer mixture. Mix until all the ingredients are well combined.
- Divide the mixture into 6 equal portions. Roll each portion of mixture into a ball, and set aside.
- Knead the dough for a few minutes and then divide it into 6 equal portions, and roll each dough portion into a ball.
- Now take one dough ball, and roll it into a small disc using a rolling pin. Place a ball of paneer-spinach mixture in the center of the disc.
- Bring the edges of the disc together, covering the stuffing, and pinch to seal.
- Roll the stuffed ball into a flat, round paratha using a rolling pin. Make sure the stuffing is evenly distributed.
- Heat a griddle or tawa over medium heat. Place the rolled paratha on the hot surface.
- Cook each side of the paratha with a little oil or ghee until golden brown spots appear.
- Repeat the process for the remaining dough balls. This recipe yields about 6 palak paneer paratha.
Notes
- Tips For The Best Palak Paneer Paratha
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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