Palak Paneer Paratha

July 31, 2024mayurisjikoni
Blog post

Recipe: Palak Paneer Paratha

Palak Paneer Paratha is a popular breakfast or lunch box flatbread that is filled with paneer, making it protein rich. I prefer using the no cook filling and add fresh spinach puree to the dough to make it more appealing for the kids. I remember my kids loved these parathas and it was on the menu every week. These palak paneer parathas are not only filling but are super delicious too. What I like about this recipe is that one can adapt it to their liking. Add grated cauliflower, cabbage, boiled and mashed potato, corn, peas, etc to the filling. Add spinach to the filling if you don’t want to use the puree for the dough.

What is Paratha?

Paratha is an Indian Flatbread that can be plain, with spices or stuffed. Generally enjoyed with pickles and/or yogurt for breakfast. Alternately, it is served with curries. Parathas are made with wheat, millet or rice flours. Most popular are the ones made with wheat flour known as atta.

Memories

The first time I ever had palak paneer paratha was when my aunt made them for lunch way in the early 80s. At that time paneer had just made an appearance into our Gujarati Kitchen. It was not an ingredient that was popular in the Gujarati or South Indian Cuisine. Paneer was very much a North Indian ingredient. My aunt had a cookbook with different roti, paratha and naan recipes. Unfortunately cannot remember the author’s name. One of the recipes was palak paneer paratha. She tried out the recipe for the first time and we all loved it. We had to make the paneer at home back then as it was not available in the shops. Nowadays it is a different story.

Over time she started adding grated cauliflower. That way her daughters would enjoy some cauliflower in their diet unknowingly. The tradition carried on when my kids were growing. I am a bit picky about eating over cooked cauliflower but don’t mind it at all in the parathas.

Imagine, I get paneer in our local Metro Supermarket in Magog. In a town of only about 27,000 people, hubby and I are the only Indians. I am guessing many must be using paneer. But I am glad we get it as it saves the hassle of making it at home.

Sharing This Recipe With 2024 Alphabet Challenge Group

Time is just flying, we already on the letter P. Ingredients or foods beginning with P are plenty – peas, peaches, pears, potatoes, plums, pancetta, pork, pancakes, polenta, parmesan, pickles, puy lentils, pineapple, pomegranate, persimmons, pizza, pasta, peanuts, popcorn, etc. I decided to use paneer and palak to make parathas.
This is an old post which I am redoing with new potatoes and better write up. I had first posted the recipe on 27/07/2012.

 

 

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Ingredients Required For Palak Paneer Paratha

Wheat Flour

Use the Indian wheat flour known as atta. It has less gluten and make the parathas softer. If you use the wheat flour that is for baking bread, the parathas will turn out chewy.

Spinach

Known as palak in Hindi, fresh spinach leaves along with tender stems to make the puree. I use normal spinach when I make the puree in India or Kenya. As I don’t the big spinach leaves in Magog, I use baby spinach. Need about 150g to 200g spinach. This will give you about 1 cup of spinach puree.

Paneer

Paneer is Indian soft cheese usually made cow or buffalo’s milk. It does not melt and also non aged cheese. If you don’t get paneer, you can easily replace it with cottage cheese. Just make sure you dry the cheese a bit on the kitchen towel to remove excess water. If you buy the block of paneer, grate it. I have used 350g of paneer.

Salt

Require some for the dough and the filling. Add according to your taste.

Oil

Need some to add to the dough. Also need some to cook the parathas. Can use any oil of your choice. I have used sunflower oil. Can also use ghee.

Onion

Use either red, white or yellow. Peel and chop the onion finely. You will need about ¼ cup of chopped onion.

Fresh Ginger

Either the paste or grated.

Green Chillis

Minced or finely chopped.

Cumin Seeds

Also known as jeera or jiru, to add to the filling.

Garam Masala

Add according to your taste. Garam Masala is easily available in all Indian Stores. Or make it at home by following this recipe.

Kasuri Methi

Kasuri Methi is dried fenugreek leaves. Add some as it adds a wonderful flavour to the parathas. Easily available in all Indian Stores.

Water

To cook and puree the spinach in.

 

Watch How To Make Palak Paneer Paratha

 

 

 

 

 

 

 

PALAK PANEER PARATHA

mayurisjikoni
Palak Paneer Paratha is a popular breakfast or lunch box flatbread that is filled with paneer, making it protein rich. I prefer using the no cook filling and add fresh spinach puree to the dough to make it more appealing for the kids.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
RESTING TIME 15 minutes
Total Time 40 minutes
Course Breakfast, Side Dish
Cuisine Indian
Servings 8

Ingredients
  

FOR THE SPINACH DOUGH:

  • 2 cups wheat flour
  • ½ tsp salt
  • 2 tbsp oil
  • ¾ - 1 cup spinach puree

FOR THE PANEER FILLING:

  • cup grated paneer approx. 350g
  • 1 tsp cumin seeds
  • 1 tsp ginger paste
  • 1 tsp chilli paste
  • 1 tsp garam masala
  • 1 tsp salt
  • ½ tsp chilli powder optional
  • ¼ cup fresh coriander chopped
  • ¼ cup onion finely chopped
  • 1 tbsp kasuri methi crushed

FOR THE SPINACH PUREE:

  • 150 -200 g spinach
  • 1 cup water

EXTRA:

  • oil for brushing the parathas
  • extra flour for dusting

Instructions
 

PREPARATION OF SPINACH PUREE:

  • Heat one cup water in a deep saucepan over medium heat.
  • When the water is hot, add the spinach leaves and tender stalks.
  • Cook till the spinach leaves wilt a bit.
  • Remove from the heat.
  • Strain out the water into a bowl, using a colander or sieve.
  • Allow the wilted spinach to cool down a bit.
  • Add the spinach to a blender jug.
  • Add about ¼- 1/3 cup of the saved water.
  • Puree to a smooth paste. You should have about ¾ -1 cup thick spinach puree.

PREPARATION OF THE SPINACH DOUGH:

  • Add the flour in a mixing bowl.
  • Add salt and oil.
  • Rub the oil into the flour.
  • Add spinach puree a little at a time and begin to knead the dough.
  • Keep adding more if required. You need to make a soft pliable dough.
  • If you run out of the spinach puree, use little water.
  • Rub 1 tsp of oil in your palms and knead the dough lightly for 3-5 seconds.
  • Cover the dough with a damp towel or a plate.
  • Allow the dough to rest for 15 -20 minutes.

PREPARATION OF THE PANEER FILLING:

  • Add all the ingredients for the filling in a mixing bowl.
  • Mix well.
  • Add red chilli powder only if required.

PREPARATION OF PALAK PANEER PARATHA

  • Heat a skillet or tawa over medium heat.
  • Divide the dough into 8 parts. Roll them into balls.
  • Also roughly divide the filling into 8 parts.
  • Using some flour, roll one ball into a circle that is about 3-4 inches in diameter.
  • Place one part of the filling in the middle.
  • Gather up the sides of the dough and bring them together, much like a money bag.
  • Press the gathered ends of the dough together and flatten it between your palms gently.
  • Using some extra flour, gently roll out the stuffed or filling paratha to about 5-6 inches in diameter.
  • Remember to roll it out gently, and at the edges too.
  • If the dough sticks to the worktop or board, add some flour.
  • Repeat the above steps for the remaining dough and filling.

COOKING THE PALAK PANEER PARATHA

  • Place the filled and rolled paratha on the hot tawa or skillet.
  • Allow it to cook for 1-2 minutes.
  • Flip the paratha over and allow it to cook for 1-2 minutes.
  • Brush the top of the paratha with about 1 tsp oil and flip it.
  • Allow the paratha to roast for about 1 minute, pressing it down gently with a spatula.
  • Brush the top part with 1 tsp oil and flip it over.
  • Roast it for 1-2 minutes, pressing it gently down with a spatula.
  • Remove the paratha from the tawa or skillet.
  • Place it on a wire rack to cool down a bit.
  • Repeat the above steps for the remaining parathas.
  • Serve hot palak paneer parathas with some pickle and plain yogurt.

Notes

  • Cook the parathas ahead but without oil. When ready to serve, smear with oil and cook.
  • Add salt to the filling just before making the parathas otherwise it will become watery.
  • Can add grated carrots, cauliflower, cabbage, boiled peas, corn or boiled and grated potatoes. Adjust the amount of paneer accordingly.
  • If  the dough is hard, it will be difficult to roll the parathas with the filling. Make sure it is soft and pliable.
  • The paneer should not be watery.
Keyword how to make palak paratha, palak paneer paratha, paneer and spinach flatbread

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A Small Request:

If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
tag me as #mayuri_jikoni on Instagram
or comment on Pinterest @mayuri62

 

 

 

 

 

 

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18 Comments

  • Wendy Klik

    July 31, 2024 at 6:24 am

    I love how you have turned this into a double challenge. All of these bread recipes sound amazing.

    1. mayurisjikoni

      July 31, 2024 at 4:39 pm

      Thanks Wendy.

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  • Radha

    July 31, 2024 at 1:08 pm

    5 stars
    This is my kids favorite paratha, palak and paneer is their favorite. It’s been a while since I made this combo and I have to make this today. Your parathas look awesome and inviting.

    1. mayurisjikoni

      July 31, 2024 at 4:38 pm

      Thank you so much Radha. My kids are adults now but still love them. It is one of the popular requests when we meet up.

  • hobby baker Kelly

    July 31, 2024 at 1:25 pm

    Looks delicious! Fortunately it is easier to find paneer than it used to be and actually harder to find dry cottage cheese (farmer cheese). My dairy processing plant used to carry it, but I haven’t seen it in years. Nice to know they may be able to work for each other. I’d love to try out your garam masala recipe too! Now I wonder if soft wheat/whole wheat pastry flour would work like atta…

    1. mayurisjikoni

      July 31, 2024 at 4:36 pm

      Thank you so much Kelly. If you are referring to the wheat pastry flour we use for pastries and cookies, it might work as it will have less gluten. Just to be on the safe side I would add 1 tbsp extra oil to the dough.

  • Karen’s Kitchen Stories

    July 31, 2024 at 6:56 pm

    I love the three “P’s” in your recipe. These sound delicious and a great way to sneak veggies into kids. How cool that you can find paneer in your town. Here, many of my neighbors are Indian but I still need to go to Little India to find it, lol. I’ve sometimes used queso fresco as a substitute.

    1. mayurisjikoni

      July 31, 2024 at 9:11 pm

      Thank you so much Karen. I was surprised when I saw paneer in our small town. But its good for me:) I don’t think they sell queso fresco.

  • Camilla M Mann

    August 1, 2024 at 12:31 am

    Palak paneer is a family favorite! And in this form I know it would be a hit. I might have to try this while the boys are home in August.

    1. mayurisjikoni

      August 1, 2024 at 8:11 pm

      Thanks Camilla. Am sure your family will enjoy this flatbread. It is a very popular flatbread in India.

  • Sneha Datar

    August 1, 2024 at 6:13 am

    Prefect for kid’s lunch box or even breakfast ..yum!

    1. mayurisjikoni

      August 1, 2024 at 8:09 pm

      Thanks Sneha. Yes it certainly is good for lunch boxes for both adults and kids.

  • Colleen – Faith, Hope, Love, & Luck

    August 5, 2024 at 12:27 pm

    Yeah! This might be my favorite recipe so far! I’m a HUGE fan of palak paneer!!!

    1. mayurisjikoni

      August 6, 2024 at 3:54 pm

      Thanks Colleen. Hope you’ll be trying out the recipe.

    2. Sajni

      June 4, 2025 at 1:56 pm

      5 stars
      Hi Auntie Mayuri,
      This recipe was a real hit with my family!
      Thank you as always!

      1. mayurisjikoni

        June 6, 2025 at 10:11 pm

        You are most welcome Sajni. Am so glad that the family loved Palak Paneer Paratha.

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