Paneer paratha is quite tasty and finds a place on the menu cards of many restaurants. The combination of spinach and cottage cheese is very popular. You can find them in dishes such as palak paneer, palak paneer rice, palak paneer rolls, palak paneer samosas.
I have made this palak paratha with spicy paneer stuffing. It is popular in my house. It is delicious, healthy and the combination of green and yellow color makes it beautiful.
You can make simple plain palak parathas with the spinach dough as shown. Just roll the parathas from the dough and roast them with oil till golden spots appear on both the sides. You can serve it with the curry of your choice or just roll it with jam or nutella for your kids lunch box.
Serve it hot with green chutney, raita, ketchup or just plain curd. People of all age groups can enjoy it.
Palak Paneer Paratha
- 1 medium onion finely chopped
- 1/2 green capsicum finely chopped
- 1/4 red capsicum finely chopped
- 1/4 yellow capsicum finely chopped (if you do not have colored capsicum, then use one whole green capsicum)
- 1/2 cup coriander finely chopped
- 300 g paneer cottage cheese grated
- 2 tbsp oil
- 1 tsp cumin seed
- 1/2 tsp turmeric powder
- 2 tsp kashmiri red chili powder Use as per spicy taste required, Or can use combination of finely green chilies and red chili powder
- 1 tsp coriander cumin powder
- 1 tsp chaat masala
- 1 tsp dry mango powder amchur
- 1/2 tsp garam masala
- salt as per taste
Palak Paratha Dough
- 2 cup whole wheat flour If the puree has water then add extra flour accordingly while kneading.
- 1 cup spinach puree Clean, wash and blanch the 500g spinach leaves in hot water for 2-3 minutes. Drain and run cold water over it. Let it cool and drain the water. Grind into smooth paste.
- 2 tbsp ginger garlic and chilli paste
- 2 tbsp sesame seeds
- 4 tbsp oil Use 3 tbsp while kneading and 1 tbsp to smoothen the dough
- oil for roasting parathas
- wheat flour for dusting parathas
- Heat oil in the pan. Add cumin seeds to it.
- Add onions and the three colour capsicum (red, yellow and green). Saute till soft and translucent on medium heat.
- Add all the spices - turmeric powder, red chili powder, coriander-cumin seeds powder, chat masala, dry mango powder, garam masala. If you want more spicy, you can add chopped green chili into it.
- Mix them well and saute for a minute on low heat.
- Add grated paneer and chopped coriander leaves.
- Mix them well and saute for 5 minutes. The paneer stuffing is ready. Remove in a plate to cool and keep aside. Do not saute more the mixture as it will dry the moisture from paneer and make it chewy.
Palak Paneer Paratha
- Put water to boil in a big pot. Add turmeric and salt to it.
- Now add the washed spinach and boil it for two to three minutes.
- Drain the spinach and immediately run cold water on it. Keep it aside and let it cool. Grind it into a smooth puree in the grinder.
- In a mixing bowl, add flour, spinach puree, ginger garlic and chili paste, sesame seeds, oil. Mix them well
- Knead into a smooth dough. Apply oil over it and smoothen the dough. Cover and keep it aside for 20 minutes.
- Now make balls from it. Flatten a ball and dust it with flour
- Take a ball from the prepared spinach dough. Dust it with flour and roll it thin. (If you want to make plain palak paratha then just roast them with oil till golden spots appear on both the sides. )
- Spread two tablespoon of paneer stuffing over it on one side as shown .
- Fold it and press the edges as shown.
- Dust with little flour and roll it with light hands. Press the edges with the fork. This will ensure the edges are sealed. It will look good when roasted.
- Heat a flat pan. Put the prepared paratha on the heated pan.
- Flip it on the other side. Apply half tbsp oil over it.
- Flip it again and roast it on both the sides till golden and crisp.
- Remove the prepared paratha on a plate. Similarly prepare the other parathas in the same way.
- Cut it lengthwise .
- Serve it hot with chutney or ketchup or curd.