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palak paneer paratha recipe

The Best Palak Paneer Paratha Recipe

Jyoti Behrani
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.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian, North Indian
Servings 6 paratha
Calories 247 kcal

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:

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.
  • Serve hot Palak Paneer Parathas with yogurt, pickle, or any chutney of your choice. Enjoy your delicious and nutritious parathas!

Notes

Note: You can use fresh or frozen spinach. If using frozen spinach, thaw the spinach and squeeze out extra moisture, chop, and use in the recipe.
Please refer to the post for the following:
  1. Tips For The Best Palak Paneer Paratha
  2. Frequently Asked Questions

Nutrition

Nutrition Facts
The Best Palak Paneer Paratha Recipe
Amount per Serving
Calories
247
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
19
mg
6
%
Sodium
 
71
mg
3
%
Potassium
 
440
mg
13
%
Carbohydrates
 
34
g
11
%
Fiber
 
6
g
25
%
Sugar
 
1
g
1
%
Protein
 
11
g
22
%
Vitamin A
 
4435
IU
89
%
Vitamin C
 
16
mg
19
%
Calcium
 
201
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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